vegetarian favorite recipes

* Exported from MasterCook * Asian-Style Vegetable Stir Fry Recipe By Serving Size Categories Amount -------1/4 1/4 1/4 4 4 2 2 1 1 : : 4 Preparation Time :0:10 : Stir-Fry

The National Honey Board

Measure -----------cup cup teaspoon teaspoons teaspoons cups cups small medium

Ingredient -- Preparation Method -------------------------------honey prepared stir fry sauce crushed red pepper flakes (1/4 to 1/2 teaspoon) peanut oil OR vegetable oil small broccoli florets small mushrooms onion -- cut into wedges and separated into 1-inch strips carrot -- cut diagonally into 1/3 inch slices

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish. Cuisine: "Asian" Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" T(Cook time): "0:05" - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 549mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 560 4714 1074 0 2130706543 2358 4196 0 0 * Exported from MasterCook * Asparagus and Banana Vinaigrette Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Salads

Turbana Corporation

Amount -------1/2 2 1/8 1/3 1/2 2 2 1/4 1 2 3

Measure -----------teaspoon tablespoons teaspoon cup cup teaspoons tablespoons cup pound

Ingredient -- Preparation Method -------------------------------salt Dijon mustard freshly ground pepper wine vinegar salad oil lemon juice chopped scallions chopped parsley asparagus -- steamed ripe tomatoes -- cut in wedges bananas Salad greens (Bibb or Iceberg)

In glass baking dish, combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 28g Total Fat; (66% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 371mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3600 * Exported from MasterCook * Asparagus Quiche Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bed and Breakfast Inns Eggs

California Egg Commission Main Dishes

Amount -------1 1/2 1 1/4 1/2 12 1

Measure -----------cup cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------shredded Swiss cheese shredded Cheddar cheese chopped asparagus chopped leeks sliced mushrooms California Fresh Eggs milk

1

cup

whipping cream Nutmeg -- to taste Pepper -- to taste

Preheat oven to 375� degrees. Grease 10" � 12" pan. Spread cheese on bottom of pan and top with vegetables. Whisk together eggs, milk, cream, nutmeg and pepper. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 17g Total Fat; (72% calories from fat); 11g Protein; 3g Carbohydrate; 231mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Four Sisters Inns A collection of country Inns P.O. Box 3073 Monterey, CA 93942 (408) 649-0908 Kim Post Watson says that one of their inns serves this terrific recipe. Nutr. Assoc. : 0 0 0 0 0 3218 0 0 0 0 * Exported from MasterCook * Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled Sweet Onions Recipe By Serving Size Categories Amount -------1 1 1/2 1 2 2 1 3/4 1/2 : : 8 Preparation Time :0:00 : National Pasta Association Salads

Pasta

Measure -----------pound cups large teaspoons teaspoons cup cup cup

Ingredient -- Preparation Method -------------------------------SALAD small pasta shells -- uncooked fennel bulb -- cut in half lengthwise sweet onion -- sliced 1/2-inch thick olive oil OR vegetable oil plum tomatoes -- diced Calamata olives -- sliced fresh assorted herb leaves (such as basil, dill or parsley) -- finely chopped DRESSING garlic cloves -- unpeeled balsamic vinegar

2 1/3 cup

1/3 1/3 2 2

cup cup tablespoons tablespoons

olive oil OR vegetable oil barbecue sauce lime juice Shredded Romano cheese Crushed red chili peppers

Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375�F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion. In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper. Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 17g Total Fat; (39% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 402mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4365 0 5203 0 0 2130706543 0 26531 87 0 0 0 0 0 0 2130706543 0 0 1281 1101 * Exported from MasterCook * Baked Ditalini with Three Cheeses Recipe By Serving Size Categories Amount -------1 1 3/4 1/2 1/3 1/4 : : 6 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------pound cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------Ditalini, Elbow Macaroni or other medium pasta shape -- uncooked skim milk part-skim Ricotta cheese grated low-fat Cheddar cheese plus 2 tablespoons grated Parmesan cheese chopped parsley Salt and freshly ground black pepper -- to taste

1/4 2

cup tablespoons

fine bread crumbs -- dry melted margarine

Prepare pasta according to package directions, reducing cooking time by one-third; drain. While pasta is cooking, combine the milk and Ricotta in a blender. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper. Stir the pasta into the cheese mixture until well blended. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole. Bake at 375�F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 10g Total Fat; (20% calories from fat); 19g Protein; 64g Carbohydrate; 16mg Cholesterol; 290mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 0 1267 26148 1034 20067 20071 20080 4098 * Exported from MasterCook * Baked Manicotti Recipe By Serving Size Categories Amount -------8 1 1/2 1 1/4 2 1/2 1/4 1 : : 6 Preparation Time :0:00 : National Pasta Association

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces Manicotti -- uncooked 15-ounce container part-skim Ricotta cheese -- whipped until smooth cup grated Parmesan cheese egg -- beaten cup sliced scallions teaspoons parsley flakes teaspoon salt teaspoon pepper 26-ounce jar spaghetti sauce Grated Parmesan cheese -- for topping

Prepare pasta according to package directions; drain. In medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and

pepper. Stuff pasta with cheese mixture. Arrange in a 13 � 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350�F oven until hot, about 35 minutes. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 415 Calories (kcal); 15g Total Fat; (31% calories from fat); 19g Protein; 52g Carbohydrate; 58mg Cholesterol; 1013mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 305 1267 0 0 4845 3135 0 0 0 0 * Exported from MasterCook * Baked Ziti with Four Cheeses Recipe By Serving Size Categories Amount -------1 1 1 4 8 4 3/4 : : 8 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------pound 32-ounce jar cup cup ounces ounces ounces

Ingredient -- Preparation Method -------------------------------Ziti, Mostaccioli, or other medium pasta shape -- uncooked pasta sauce low-fat cottage cheese chopped parsley grated Parmesan cheese part-skim Mozzarella cheese Provolone cheese -- cut in quarters

Cook pasta according to package directions; drain. Coat 13 � 9 � 2-inch baking dish with cooking spray; set aside. Place a thin layer of sauce in bottom of prepared dish. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, Mozzarella, parsley, pasta, sauce and parsley. Sprinkle Provolone on top. Cover and bake in a 375�F oven for about 30 minutes or until cheese melts. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 427 Calories (kcal); 14g Total Fat; (30% calories from fat); 28g Protein; 45g Carbohydrate; 37mg Cholesterol; 659mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates Nutr. Assoc. : 5662 0 444 20067 0 921 0 * Exported from MasterCook * Baked Ziti with Ricotta Cheese Recipe By Serving Size Categories Amount -------1 2 1/4 1/4 2 1 1 1 : : 4 Preparation Time :0:00 : Pasta

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------15-ounce package part-skim Ricotta cheese eggs -- beaten cup grated Parmesan cheese teaspoon black pepper tablespoons minced fresh parsley 16-ounce package ziti -- cooked and drained 30-ounce jar Rag� Chunky Gardenstyle Pasta Sauce cup shredded Mozzarella cheese

Preheat oven to 350 degrees F. In a large bowl, combine Ricotta cheese, eggs, Parmesan cheese and seasonings. In another bowl, thoroughly combine cooked pasta and sauce. Place half the pasta mixture in a 13" � 9" baking dish. Evenly top with cheese mixture and remaining pasta. Sprinkle with Mozzarella cheese. Bake 35-40 minutes or until bubbly. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 714 Calories (kcal); 21g Total Fat; (26% calories from fat); 38g Protein; 92g Carbohydrate; 156mg Cholesterol; 380mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 5662 471 0 * Exported from MasterCook * Balsamic Vinaigrette

Recipe By Serving Size Categories Amount -------1 1 1/2 3/4 1/4 1/8

: : 0 Preparation Time :0:00 : Florida Tomato Committee

Salad Dressing

Measure -----------tablespoon teaspoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------extra-virgin olive oil balsamic vinegar minced garlic sugar salt

In a cup whisk olive oil, vinegar, garlic, sugar and salt until blended. Source: "Florida Tomato Committee" Yield: "2 Tablespoons" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 14g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Banana Sweet Potato Puff Casserole Recipe By Serving Size Categories Amount -------2 1 3/4 1/3 1/2 1 : : 6 Preparation Time :0:00 : Casseroles

Turbana Corporation

Measure -----------cups cup teaspoon cup teaspoon

Ingredient -- Preparation Method -------------------------------mashed sweet potatoes mashed ripe bananas (3 medium) curry powder sour cream salt egg

In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish. Bake at 350� degrees F. in the oven for 20 minutes or until puffed and lightly browned. Serves: 4 to 6 Source: "Turbana Corporation" S(Internet address):

"http://www.turbana.com/index.html" T(Bake): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 4g Total Fat; (20% calories from fat); 3g Protein; 29g Carbohydrate; 37mg Cholesterol; 258mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4111 0 0 0 0 * Exported from MasterCook * Barbecued Tempeh Recipe By Serving Size Categories Amount -------16 1 2 : : 4 Preparation Time :0:00 : Indiana Soybean Board

Tempeh

Measure -----------ounces large cups

Ingredient -- Preparation Method -------------------------------tempeh onion -- thinly sliced prepared barbecue sauce

Cut the tempeh into chunks. Steam over boiling water for 15 minutes. Place the tempeh and sliced onion in a deep dish and pour the barbecue sauce over it. Marinate in the refrigerator for at least one hour. Place on outdoor grill and cook until browned and heated through. Baste frequently with barbecue sauce. Can be cooked in a 350�F oven, covered for 30 minutes. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com" - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 11g Total Fat; (28% calories from fat); 24g Protein; 38g Carbohydrate; 0mg Cholesterol; 1026mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 85 * Exported from MasterCook * Belgian Endive and Fruit Recipe By :

Serving Size Categories Amount --------

: 4 Preparation Time :0:00 : Belgian Endive Marketing Board

Fruit

Measure ------------

Ingredient -- Preparation Method --------------------------------

Arrange a fruit plate with Belgian Endive leaves. Garnish with whipped cream, sherbet, sour cream, or cottage cheese. Source: "Belgian Endive Marketing Board" S(Internet address): "http://www.belgianendive.com/" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : * Exported from MasterCook * Blue Cheese Vegetable Pizzas Recipe By Serving Size Categories Amount -------3 3 2 1 3 1 2 : : 6 Preparation Time :0:00 : Pizza

Rag�

Measure -----------small stalks tablespoon 14-ounce jar tablespoons

Ingredient -- Preparation Method -------------------------------zucchini -- thinly sliced celery -- thinly sliced carrots -- peeled and grated olive oil sandwich-size English muffins -- split and toasted Rag� Pizza Quick Sauce blue cheese -- crumbled

Preheat broiler. In a large skillet, saut� vegetables in olive oil until tender. Top each toasted muffin half with 2 tablespoons pizza sauce, saut�ed vegetables and cheese. Broil 6 inches from heat, 46 minutes or until cheese melts. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:46" - - - - - - - - - - - - - - - - - - -

Per serving: 233 Calories (kcal); 5g Total Fat; (32% calories from fat); 5g Protein; 20g Carbohydrate; 2mg Cholesterol; 613mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 545 0 0 * Exported from MasterCook * Blue Cheese Waldorf Salad Recipe By Serving Size Categories Amount -------2 2 1 1 1/2 1/2 2 : : 4 Preparation Time :0:00 : Cherry Marketing Institute

Salads

Measure -----------medium tablespoons cup cup cup cup tablespoons

Ingredient -- Preparation Method -------------------------------apples -- unpeeled and cubed lemon juice dried tart cherries sliced celery mayonnaise slivered almonds crumbled blue cheese (about 1/2 ounce)

In a medium serving bowl, toss apple cubes in lemon juice. Add cherries, celery, mayonnaise, almonds and blue cheese; mix well. Refrigerate, covered, to blend flavors. Serving size: 2/3 cup Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 486 Calories (kcal); 35g Total Fat; (60% calories from fat); 6g Protein; 46g Carbohydrate; 13mg Cholesterol; 248mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Prepare early in the day to blend flavors. Use an apple variety suitable for salads such as McIntosh, Stayman, Empire, or Golden Delicious and Cortland, both of which resist browning when cut. Nutr. Assoc. : 30 0 26525 0 0 0 2992 * Exported from MasterCook * Bow Ties with Black Bean Salsa and Cherry Tomatoes

Recipe By Serving Size Categories Amount -------8 2 2 1 parts) 1 1/2 1 1/2 1 1/4 8 2

: : 4 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------ounces tablespoons tablespoons bunch teaspoons tablespoons 15-ounce can teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------Bow Ties, Elbow Macaroni or other medium pasta shape -- uncooked olive oil OR vegetable oil scallions -- trimmed and thinly sliced (green and white ground cumin fresh lime juice black beans -- drained and rinsed well salt -- or to taste Freshly ground black pepper -- to taste cherry tomatoes -- rinsed and quartered chopped fresh cilantro

Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add scallions and cumin and cook for 2 minutes. Remove from heat and stir in the lime juice. Add the beans, salt and pepper and toss to coat. (The salsa can be made and refrigerated up to one day in advance.) Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the pot and add the bean mixture. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove the pot from heat and gently stir in cherry tomatoes and cilantro. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 9g Total Fat; (21% calories from fat); 13g Protein; 59g Carbohydrate; 0mg Cholesterol; 470mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4363 986 0 2130706543 0 0 0 1275 0 0 26368 0 * Exported from MasterCook * Brie Torte Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizer/Snack

Cherry Marketing Institute

Amount -------1 1/4 1/4 3 1/2

Measure -----------8-ounce wedge cup cup tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------brie cheese butter or margarine -- softened chopped dried tart cherries finely chopped pecans dried thyme

Refrigerate brie until chilled and firm; or freeze 30 minutes or until firm. Cut wedges in half horizontally. In a small bowl, combine butter, cherries, pecans and thyme; mix well. Evenly spread mixture on cut-side of one of the brie wedges. Top with other half, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, bring cheese to room temperature. Serve with plain crackers. Serving size: 2 tablespoons Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 10g Total Fat; (76% calories from fat); 4g Protein; 3g Carbohydrate; 29mg Cholesterol; 158mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Well wrapped, this appetizer will keep in the refrigerator for at least two weeks. Nutr. Assoc. : 202 0 26525 20148 0 * Exported from MasterCook * Broccoli Calzone Recipe By Serving Size Categories Amount -------1 : : 6 Preparation Time :0:00 : Pizza

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------18.7-ounce canister Rag� Pizza Quick Mix for Homemade Pizza Crust 1 14-ounce jar Rag� Pizza Quick Sauce 1 10-ounce package frozen chopped broccoli -- cooked and drained thoroughly 1/2 cup shredded Swiss cheese (2 ounces) 1 clove garlic -- minced Salt -- to taste Pepper -- to taste

1

egg -- beaten

Preheat oven to 375 degrees F. Prepare crust mix according to package directions, using 6 level scoops of mix and 1/2 cup warm water. Let dough rest. In a bowl, combine 1/4 cup warm water. In bowl, combine 1/4 cup sauce, broccoli, cheese, garlic, salt and pepper; set aside. Divide dough into 6 equal pieces. Roll each into a 7-inch circle. Spoon 1/4 cup broccoli mixture onto half of each circle. Brush outer edges of dough lightly with egg. Fold dough over filling to form a half circle; press to seal edges. Place on baking sheet and brush with egg. Bake 15 to 20 minutes, or until golden brown. Heat remaining pizza sauce and serve with calzones. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 7g Total Fat; (24% calories from fat); 11g Protein; 41g Carbohydrate; 40mg Cholesterol; 467mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4519 455 0 1466 0 0 0 0 * Exported from MasterCook * Broccoli Tortellini Salad Recipe By Serving Size Categories Amount -------1 3 2 2 1 2 1 1 : : 6 Preparation Time :0:00 : Appetizer/Snack Salads

Rag�

Measure -----------cup tablespoons tablespoons tablespoons tablespoon cups pound medium cup

1/2

Ingredient -- Preparation Method -------------------------------Rag� Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce olive oil wine vinegar chopped fresh parsley minced fresh basil Salt and pepper to taste fresh broccoli florets fresh or frozen cheese tortellini -- cooked and drained red bell pepper -- diced diced Provolone cheese

To prepare dressing, thoroughly combine pasta sauce, olive oil, vinegar, parsley, basil, salt and pepper in a small bowl; set aside.

In a medium saucepan, lightly cook broccoli in boiling water, about 3 minutes. Drain and rinse under cold water. In a large bowl, combine broccoli with tortellini, red bell pepper and Provolone. Add dressing; toss to coat well. Serve chilled or at room temperature. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 14g Total Fat; (39% calories from fat); 15g Protein; 33g Carbohydrate; 59mg Cholesterol; 396mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 471 0 0 0 0 0 2358 25005 0 1198 * Exported from MasterCook * Bucci's Insalata Pizza Recipe By Serving Size Categories Amount -------2 1/2 1 2 1/2 1/2 5 tomatoes) 3 1 1/4 1/4 1 1/2 1 1/2 : : 4 Preparation Time :0:00 : California Tomato Commission

Pizza

Measure -----------teaspoons Pinch cup cups teaspoon medium tablespoons tablespoon teaspoon teaspoon head cup tablespoon cup

Ingredient -- Preparation Method -------------------------------PIZZA CRUST active dry yeast sugar warm water all-purpose flour salt TOPPINGS California Roma tomatoes -- sliced (5 to 6 medium olive oil balsamic vinegar salt black pepper garlic -- roasted and chopped goat cheese chopped fresh mint chopped arugula

PIZZA CRUST: Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl. Cover with plastic and let rise 1-1/2 hours, or until doubled in size. A longer, slower

rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using. TOPPINGS: Marinate tomatoes in 1 Tablespoon olive oil, vinegar, salt and pepper for 1-2 hours. Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 tablespoons olive oil. Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese. Bake at 500�F in a pizza oven for 10 minutes, or until crust is golden brown. Remove from oven and sprinkle with mint and arugula. Cut into desired number of slices and serve at once. Source: "California Tomato Commission" S(Internet address): "http://www.tomato.org" Yield: "1 16-inch pizza" - - - - - - - - - - - - - - - - - - Per serving: 481 Calories (kcal); 17g Total Fat; (30% calories from fat); 15g Protein; 69g Carbohydrate; 15mg Cholesterol; 469mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 4778 0 0 0 0 0 639 0 0 * Exported from MasterCook * Cabbage with Milk Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Amma's Indian Recipes Salads Vegetables

Curry Side Dishes

Amount -------1 1/2 2 2 8 1 1/4 1/4 1 1/2 1/4

Measure -----------pounds medium cup cup teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------cabbage onions -- chopped finely green chiles curry leaves milk (half 'n half) oil mustard seeds bengal gram red chili powder turmeric Salt -- to taste

Heat oil in a skillet and when oil is hot add mustard seeds and bengal gram. When mustard seeds start popping add chopped onion, green chili, salt, turmeric and red chili powder.

Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat for 15 minutes. Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 16g Total Fat; (59% calories from fat); 6g Protein; 19g Carbohydrate; 8mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with plain white rice, puri, paratha and chapathi. Nutr. Assoc. : 0 0 3577 0 4138 0 939 0 2614 0 0 * Exported from MasterCook * Caramelized Vegetable Pizza Recipe By Serving Size Categories Amount -------1 1 1 1 3 1 4 1 3 1 1 1 1 3/4 1/2 : : 16 Preparation Time :0:00 : Appetizer/Snack Pizza

Fleischmann's Yeast

Measure -----------tablespoon tablespoon tablespoon teaspoon teaspoon small large small cup cups package teaspoon teaspoon cup tablespoon

Ingredient -- Preparation Method -------------------------------TOPPING olive oil balsamic vinegar finely chopped garlic dried rosemary leaves -- crushed salt yellow onions -- cut in 1/2-inch wedges red bell pepper -- cut 1/4-inch strips plum tomatoes -- lengthwise quarters shredded Provolone cheese CRUST all-purpose flour (3 to 3 1/2 cups) Fleischmann's� Rapid Rise Yeast salt medium-grind black pepper very warm water (120� to 130�F) olive oil

To make topping: In large bowl, combine oil, vinegar, garlic, rosemary and

salt; add onions and bell pepper, tossing to coat. Arrange in single layer on foil-lined 15 � 10-inch baking pan; roast at 425�F for 20 to 25 minutes or until onions are tender, stirring occasionally. Set aside. To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast, salt and pepper. Stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To make pizza: Roll or press dough to fit bottom and up sides of greased 15 � 10-inch pan; top evenly with caramelized vegetables. Sprinkle with cheese. Bake at 425�F on bottom rack for 20 to 25 minutes or until cheese is melted and crust is golden brown. Cut into 16 appetizer-size portions; serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (15 � 10-inch) pizza" - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 4g Total Fat; (26% calories from fat); 5g Protein; 22g Carbohydrate; 6mg Cholesterol; 276mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26351 3152 0 0 0 0 1198 0 0 14 26366 0 20007 3728 0 * Exported from MasterCook * Carrot Halwa Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Amma's Indian Recipes Side Dishes

Salads Vegetables

Amount -------3 1 1/2 2 1 10 15 10 1/2

Measure -----------cups cups tablespoons cup

teaspoon

Ingredient -- Preparation Method -------------------------------grated carrot half-n-half cream butter sugar cashew nuts raisins almonds cardamom powder

Fry grated carrot in a nonstick pan for 5 minutes on high heat while stirring constantly. Now add cream, sugar and lower heat to medium and cook until all the liquid is absorbed while stirring occasionally. Remove from heat.

In a small skillet heat oil and fry cashew nuts until light brown. Add raisins and remove from heat. Add this to the above along with powdered cardamom and chopped almonds. Serve hot. If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom powder before serving and serve hot. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 2076 Calories (kcal); 23g Total Fat; (8% calories from fat); 23g Protein; 495g Carbohydrate; 49mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 28 1/2 Fruit; 4 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 704 0 0 0 0 5897 253 * Exported from MasterCook * Cauliflower Pakora Recipe By Serving Size Categories Amount -------2 1 1/4 1/4 1/2 1/4 1/4 : : 4 Preparation Time :0:00 : Amma's Indian Recipes Vegetables

Appetizer/Snack

Measure -----------pounds cup cup teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS cauliflower -- cut into bite-size-pieces yogurt (thick) chick pea flour baking powder carom seed (ajwain in Hindi/vaamu in Telugu) red chili powder water Salt -- to taste Oil -- to deep fry

In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same consistency as that of a cake. Dip cauliflower pieces in the batter such that they are completely covered with the batter. In a deep skillet heat oil on medium and when oil is hot add the

batter-covered cauliflower pieces. Fry until this batch is about half done (just about when the color of the batter starts to change) and remove from heat and keep aside. Do the same for all the batches. In the end take the first batch and refry them until they turn brown. Repeat for the other batches. Goes well with ketchup. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 3g Total Fat; (13% calories from fat); 10g Protein; 26g Carbohydrate; 2mg Cholesterol; 122mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 1671 26671 0 0 2614 0 0 0 * Exported from MasterCook * Cherry Rice Pilaf Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 1 1 3 1/2 : : 8 Preparation Time :0:00 : Cherry Marketing Institute

Side Dishes

Measure -----------cup cup cup cup tablespoon tablespoon teaspoon tablespoon cups

Ingredient -- Preparation Method -------------------------------chopped onion chopped celery dried tart cherries chopped walnuts chopped fresh thyme (or 1 teaspoon dried) chopped fresh marjoram (or 1 teaspoon dried) ground black pepper margarine cooked rice

Put onion, celery, cherries, walnuts, thyme, marjoram, pepper and margarine in a large nonstick skillet. Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally. Add rice; mix well. Cook 3 to 4 minutes, or until thoroughly heated. Description: "This flavorful combination proves that nutritious eating doesn't need

to be bland and boring." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3413 3382 0 0 0 * Exported from MasterCook * Cherry Soup Recipe By Serving Size Categories Amount -------1/2 1/2 1 1 1 1/2 1 1 1/4 : : 9 Preparation Time :0:00 : Cherry Marketing Institute

Soups/ Stews

Measure -----------cup cup cup cup cup cup tablespoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------frozen unsweetened tart cherries frozen dark sweet cherries custard-style cherry yogurt sour cream heavy cream dried tart cherries grenadine granulated sugar -- or to taste ground nutmeg

Thaw tart and sweet cherries, reserving their juice. In an electric blender or food processor container, pur�e tart and sweet cherries with juice until smooth. Set aside. In a large mixing bowl, combine yogurt, sour cream, heavy cream and dried cherries; mix well. Add pur�ed cherries, grenadine, sugar and nutmeg; mix well. Let chill 1 to 2 hours to blend flavors. Serve chilled. Serving size: 1/2 cup Description: "Delicately favored, this cold soup goes well with main course salads." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 16g Total Fat; (65% calories from fat); 3g Protein; 17g Carbohydrate; 51mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1085 3447 1671 0 0 26525 0 0 0 * Exported from MasterCook * Chunky Tomato Sauce Recipe By Serving Size Categories Amount -------1 1/4 1/4 1 1 1 2 1 1/2 1/2 1/4 2 : : 4 Preparation Time :0:00 : National Pasta Association Sauces/ Bastes/ Gravies

Pasta

Measure -----------pound cup

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti, or Thin Spaghetti -- uncooked olive oil OR cup vegetable oil cup chopped onion cup chopped carrot cup chopped celery tablespoons finely chopped parsley teaspoons salt teaspoon sugar teaspoon pepper 16-ounce cans peeled tomatoes

In a large skillet, heat oil; add onion, carrot and celery. Cook and stir just until vegetables are tender. Add next five ingredients, simmer on low heat 20 minutes, stirring frequently. Cook pasta according to package directions; drain. Toss pasta with sauce and serve. Serves 4-6 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 620 Calories (kcal); 16g Total Fat; (22% calories from fat); 18g Protein; 103g Carbohydrate; 0mg Cholesterol; 1183mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 0 2130706543 0 20022 0 2682 0 0 0 2470

* Exported from MasterCook * Citrus Ricotta Figs Recipe By Serving Size Categories Amount -------12 1 6 1 1 3/4 2 : : 6 Preparation Time :0:00 : Fruit

The National Honey Board

Measure -----------cup tablespoons teaspoon teaspoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------medium-sized ripe fresh figs low-fat ricotta cheese honey grated lemon peel grated orange peel vanilla chopped pistachio nuts or other nuts

Remove stem ends from figs and cut each in half lengthwise. Combine ricotta, honey, lemon peel, orange peel and vanilla in small bowl until well blended. Serve figs with ricotta mixture. Garnish with chopped nuts. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 3g Total Fat; (12% calories from fat); 8g Protein; 39g Carbohydrate; 17mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3276 25052 0 20084 0 0 1139 * Exported from MasterCook * Classic Stuffed Shells Recipe By Serving Size Categories Amount -------1 2 2 1/4 1 1/8 1 : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------30-ounce jar Rag� Old World Style Spaghetti Sauce pounds part-skim Ricotta cheese cups shredded part-skim Mozzarella cheese cup grated Parmesan cheese tablespoon chopped fresh parsley teaspoon black pepper 12-ounce package jumbo shells -- cooked and drained

Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17" � 12" baking pan. In a large bowl, thoroughly combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture and arrange in a single layer in baking pan. Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 18g Total Fat; (34% calories from fat); 29g Protein; 47g Carbohydrate; 52mg Cholesterol; 1038mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 921 0 0 0 4365 * Exported from MasterCook * Crazy Confetti Olive-Veggie Salad Recipe By Serving Size Categories Amount -------2 1 1 1 3/4 : : 6 Preparation Time :0:00 : California Olive Industry

Salads

Measure Ingredient -- Preparation Method ------------ -------------------------------cups California ripe olive wedges 16-ounce package broccoli slaw mix* cup carrot (julienne) cup red bell pepper (julienne) cup creamy dill dressing** Salt -- to taste Pepper -- to taste

Combine ripe olive wedges with next four ingredients in large bowl. Mix well. Add creamy dill dressing. Mix well. Cover. Refrigerate at least 1 hour. Adjust seasoning with salt and pepper. Serve in red-leaf lettuce cups. Source: "California Olive Industry" S(Internet address): "http://www.calolive.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 6g Total Fat; (47% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 493mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *Mann's Sunny Shores & trade **Marie's & trade Nutr. Assoc. : 2678 5806 497 20164 0 0 0 * Exported from MasterCook * Creamy Herb Miso Dressing Recipe By Serving Size Categories Amount -------1/2 1/4 1/4 1/4 1 1 1 1 1 1 : : 10 Preparation Time :0:00 : Condiments

Indiana Soybean Board

Measure -----------cup cup cup cup tablespoon tablespoon tablespoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------low-fat soymilk white miso brown rice vinegar onions -- chopped fresh basil -- chopped fresh tarragon -- chopped fresh parsley -- chopped honey Dijon mustard coriander powder

In a blender or food processor, combine all the dressing ingredients until smooth. Cover and refrigerate at least 4 hours to allow flavors to develop. Serve with your favorite salad greens. Yield: 10 servings (portion size 2 tablespoons) Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" Yield: "1 1/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 1g Total Fat; (19% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26503 0 4733 0 0 0 0 0 0 3107 * Exported from MasterCook * Creamy Tomato Soup

Recipe By Serving Size Categories Amount -------2 1 1 1 1 1/2 1/2 1 1/2

: : 4 Preparation Time :0:00 : Indiana Soybean Board

Soups/ Stews

Measure Ingredient -- Preparation Method ------------ -------------------------------teaspoons soyoil medium onion -- diced cup soymilk 10.5-ounce package firm lite silken tofu large tomato -- diced teaspoon salt teaspoon chopped garlic teaspoon fresh basil -- chopped teaspoon white pepper

Saut� onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to saut� for 2-3 minutes. Add basil, salt and pepper. Blend in soymilk. Cook, stirring constantly, for one minute. Remove from heat and cool briefly. Add in tofu. Transfer to a food processor and pur�e until smooth. Serve hot or chilled. Yield 3-4 servings. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 4g Total Fat; (42% calories from fat); 8g Protein; 6g Carbohydrate; 0mg Cholesterol; 348mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1398 0 5062 26519 0 0 0 0 0 * Exported from MasterCook * Curried Carrot Soup Recipe By Serving Size Categories Amount -------6 2 1 1/2 2 : : 4 Preparation Time :0:00 : Indiana Soybean Board

Soups/ Stews

Measure -----------medium cups small cup teaspoons

Ingredient -- Preparation Method -------------------------------carrots -- thinly sliced vegetable stock onion -- chopped plain soymilk curry powder

Combine all ingredients except the soymilk and cook over medium heat until carrots are tender. Pour into a blender and pur�e until smooth. Stir in the soymilk. Cook over low heat until hot. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 28g Carbohydrate; 1mg Cholesterol; 856mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 5062 0 * Exported from MasterCook * Curried Fettuccine and Vegetables Recipe By Serving Size Categories Amount -------12 1 : : 4 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------ounces tablespoon

1 tablespoon 1 small 3 2 teaspoons 1 1 tablespoon 1 large liquid and seeds) 1 tablespoon 2 cups 2 1/2 tablespoons cup

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked vegetable oil OR peanut oil onion -- peeled and diced fine scallions -- trimmed and thinly sliced finely chopped garlic jalape�o pepper* -- cored and finely chopped (optional) curry powder ripe tomato -- cored and diced into 1/2-inch cubes (with soy sauce vegetables (carrots, diced zucchini, broccoli florets, mushrooms and/or fresh/frozen peas) -- grated honey raisins Lime wedges

Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium skillet over medium heat. Add the onion, scallions, garlic and jalape�o pepper. Saut� until the onion is wilted and begins to brown, about 4 minutes. Stir in the curry powder and cook for 1 minute. Add the tomato and soy sauce, reduce the heat to low and cook until the tomato begins to give off liquid. Stir in the vegetables and cook 3 to 5 minutes. Remove from heat.

Just before draining the pasta, stir 1/4 cup of the cooking liquid into the curry mixture. Return the skillet to low heat and cook until heated through. Drain the pasta and return it to the pot. Add the curry mixture and stir well to coat the pasta with sauce. Add honey and raisins. Stir well. Serve at once, passing the lime wedges separately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 6g Total Fat; (9% calories from fat); 15g Protein; 102g Carbohydrate; 0mg Cholesterol; 547mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : *For a milder dish, remove the jalape�o seeds before chopping. For more spice, leave the seeds in. Nutr. Assoc. : 3274 1563 0 2130706543 0 0 26351 26360 0 0 0 911 0 0 0 * Exported from MasterCook * Dilled Bean Salad Recipe By Serving Size Categories Amount -------3 2 1/3 2 1/2 2 2 : : 4 Preparation Time :0:00 : Ontario White Bean Producers Side Dishes

Salads

Measure -----------cups cup tablespoons teaspoon teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------cooked white pea beans green onions -- sliced olive oil lemon juice salt dried dillweed OR minced fresh dill freshly ground pepper -- to taste OPTIONAL GARNISHES Red onion slices Radish slices Cherry tomatoes Fresh dill sprigs

In a large bowl combine beans and green onions. Mix oil, juice, salt, dill and pepper together; pour over beans and toss lightly to mix. Cover and chill at least 1 hour or up to 2 days. Garnish if desired at serving time. Serve with roasted or grilled meats or fish on a buffet.

Description: "This savory bean salad isn't as sweet as the bean salad of the 50's. Add cooked fish for a luncheon dish or picnic." Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 18g Total Fat; (46% calories from fat); 13g Protein; 35g Carbohydrate; 0mg Cholesterol; 277mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Variations: 1. Add 1/2 clove garlic, crushed as dressing. 2. Add drained canned tuna or cooked salad shrimp. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 5513 0 0 0 0 507 0 2130706543 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Double Filled Mushroom Pizza Recipe By Serving Size Categories Amount -------1 5 1 1 1 1/2 : : 6 Preparation Time :0:00 : Pizza

Rag�

Measure -----------cup 4-ounce can small 14-ounce jar cup

Ingredient -- Preparation Method -------------------------------FILLING ONE stuffed olives -- sliced sliced mushrooms -- drained FILLING TWO scallions -- thinly sliced 14" long loaf French bread Rag� Pizza Quick Sauce shredded Swiss cheese

Preheat oven to 350 degrees F. Slice bread vertically into 10 slices without cutting completely through the bread. Spoon sauce equally into each section. Alternate fillings between slices. Sprinkle cheese over fillings.

Loosely wrap pizza in heavy aluminum foil. Bake 30 minutes, or until heated through. Open foil; bake 10 to 15 minutes. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 10g Total Fat; (29% calories from fat); 14g Protein; 43g Carbohydrate; 17mg Cholesterol; 1030mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4281 0 0 0 0 593 0 0 * Exported from MasterCook * Double Pepper Pizza Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1 : : 4 Preparation Time :0:00 : Pizza

Rag�

Measure -----------medium medium medium tablespoon 14-ounce jar cup

Ingredient -- Preparation Method -------------------------------green bell pepper -- thinly sliced red bell pepper -- thinly sliced onion -- thinly sliced vegetable oil 12 inch pizza crust Rag� Pizza Quick Sauce shredded Mozzarella cheese

Preheat oven to 425 degrees F. In a large skillet, saut� peppers and onion in vegetable oil until tender. Evenly top pizza crust with 1/2 jar Rag� Pizza Quick Sauce and pepper mixture. Sprinkle with cheese. Bake 10-12 minutes or until bubbly. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 13g Total Fat; (64% calories from fat); 9g Protein; 8g Carbohydrate; 25mg Cholesterol; 748mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook * Easy Day Vegetable Lasagna Recipe By Serving Size Categories Amount -------1 1 8 1/2 1 1/4 1 1/2 1/2 1/2 1 1 1 : : 10 Preparation Time :0:00 : Indiana Soybean Board Vegetables

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon soyoil 8 ounce package uncooked lasagna noodles green onions -- chopped teaspoon salt cup sliced fresh mushrooms teaspoon pepper 48-ounce jar low-sodium low-fat spaghetti sauce teaspoon garlic powder 10.5-ounce package low-fat firm silken tofu teaspoon oregano 10-ounce package frozen chopped spinach -- defrosted and drained 8-ounce package fat-free shredded Mozzarella cheese egg

Preheat oven to 350�F. Spray 9 � 13-inch baking pan with nonstick vegetable oil. Saut� green onions and mushrooms in soyoil. Add spaghetti sauce. Set aside. Combine tofu, spinach, egg and seasonings, and mix well. In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce. Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foil and top with cheese. Bake, uncovered, an additional 15 minutes. Allow to stand 10 minutes before serving. Yield 8-10 servings. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 5g Total Fat; (18% calories from fat); 15g Protein; 30g Carbohydrate; 23mg Cholesterol; 972mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Option: layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or saut� 1 1/2 cups fresh vegetable combination. Nutr. Assoc. : 1398 3878 0 0 0 0 896 0 26519 0 0 25022 0

* Exported from MasterCook * Easy Vegetable Pasta Recipe By Serving Size Categories Amount -------1 1 2 1 1 1 1 : : 4 Preparation Time :0:00 : Pasta Vegetables

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------30-ounce jar Rag� Chunky Gardenstyle Pasta Sauce clove garlic -- minced tablespoons olive oil 16-ounce package frozen vegetable combination (broccoli, red peppers, mushrooms and onions) 12-ounce package rotelle -- cooked and drained 5-ounce package garlic-herb cheese tablespoon chopped fresh parsley

In a medium saucepan, thoroughly heat sauce; set aside. In a large skillet, saut� garlic in olive oil. Add frozen vegetables. Saut�, stirring frequently, about 5 minutes or until vegetables are tender-crisp. Toss hot pasta with garlic-herb cheese. Spoon heated sauce over pasta; toss to coat well. Top pasta with saut�ed vegetables. Sprinkle with parsley. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 578 Calories (kcal); 19g Total Fat; (29% calories from fat); 28g Protein; 72g Carbohydrate; 28mg Cholesterol; 700mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 471 0 0 1110 0 1034 0 * Exported from MasterCook * Easy Vegetable Pizza Recipe By Serving Size Categories Amount -------: : 12 Preparation Time :0:00 : Pizza

Sue Bee Honey

Measure ------------

Ingredient -- Preparation Method --------------------------------

2 1 1 1 1 20

1/2 1/4 1/2 1/4

8-ounce cans crescent rolls 8-ounce package cream cheese cup sour cream cup Sue Bee Honey teaspoon dried dillweed teaspoon onion powder teaspoon garlic powder cucumber -- sliced large tomato -- cut into bite sized pieces small broccoli chunks

Preheat oven to 375 degrees. Place unrolled dough in ungreased 15-1/2 � 10 inch jellyroll pan or cookie sheet. Press dough over bottom and up sides completely. In small bowl, combine cream cheese, sour cream, honey and seasonings until smooth. Spread over cooled crust. Refrigerate 1 to 2 hours. Cut into squares and garnish with vegetable pieces. Source: "Sue Bee Honey" S(Internet address): "http://www.suebee.com/" - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 17g Total Fat; (56% calories from fat); 5g Protein; 24g Carbohydrate; 25mg Cholesterol; 365mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5699 0 0 731 3109 0 0 0 0 2358 * Exported from MasterCook * Eggplant Parmesan Recipe By Serving Size Categories Amount -------2 1 1/4 2 4 1 1 1/2 : : 8 Preparation Time :0:00 : Casseroles Vegetables

Rag�

Measure -----------cups cups medium jar cups

Ingredient -- Preparation Method -------------------------------Italian seasoned bread crumbs grated Parmesan cheese eggplants -- cut into 1/4" slices eggs -- beaten Olive or vegetable oil Rag� Chunky Gardenstyle Pasta Sauce shredded Mozzarella cheese (6 ounces)

Preheat oven to 375 degrees F. In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg, then into bread crumb mixture. In a large

skillet, brown eggplant in hot oil on both sides; drain on paper towels. Evenly spread 1 cup pasta sauce in a 13 � 9-inch baking dish. Overlap eggplant slices over sauce. Top with remaining pasta sauce and 3/4 cup Parmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes, or until cheese melts. Serves 6-8. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 12g Total Fat; (36% calories from fat); 18g Protein; 29g Carbohydrate; 123mg Cholesterol; 1147mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4866 0 0 0 986 471 922 * Exported from MasterCook * Eggplant Parmesan Lasagne, For Two Recipe By Serving Size Categories Amount -------9 1 2 2 1 1 8 1/4 1/4 : : 4 Preparation Time :0:00 : National Pasta Association

Pasta

Measure ------------

1/2

Ingredient -- Preparation Method -------------------------------Lasagne pieces -- uncooked medium eggplant, about 3/4 pound Olive oil-flavored cooking spray teaspoons dried basil tablespoons grated low-sodium Parmesan cheese 26-ounce jar low-fat marinara sauce teaspoon Italian seasoning 15-ounce container light Ricotta cheese ounces low-sodium shredded Mozzarella cheese cup chopped fresh basil OR cup chopped fresh parsley (optional)

Cook lasagne pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375�F.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 � 8 � 2-inch baking pans. Drain lasagne; rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of Ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining Ricotta cheese, last 3 lasagne pieces and remaining sauce. Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup Mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired. To reheat frozen lasagne, thaw in refrigerator overnight or at least 8 hours. Bake as directed above. Serves 2 for two meals Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 589 Calories (kcal); 28g Total Fat; (42% calories from fat); 33g Protein; 52g Carbohydrate; 85mg Cholesterol; 1180mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 3234 26015 0 1034 4103 0 1267 922 0 0 2130706543 * Exported from MasterCook * Feta Fettuccine Recipe By Serving Size Categories Amount -------1 1 8 : : 6 Preparation Time :0:00 : Pasta

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------30-ounce jar Rag� Chunky Gardenstyle Pasta Sauce 12-ounce package fettuccine -- cooked and drained ounces feta cheese -- crumbled Pinch crushed red pepper flakes Chopped fresh parsley

In a medium saucepan, thoroughly heat sauce over low heat, stirring occasionally. Spoon over hot fettuccine; toss to coat well. Sprinkle with cheese, crushed red pepper and parsley. Source: "Rag�"

S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 9g Total Fat; (26% calories from fat); 13g Protein; 44g Carbohydrate; 34mg Cholesterol; 426mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 471 3274 0 4714 0 * Exported from MasterCook * Fettuccine Primavera Recipe By Serving Size Categories Amount -------1 4 3 1 1 1 1 1 1/2 1 : : 8 Preparation Time :0:00 : Pasta Vegetables

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------30-ounce jar Rag� Chunky Gardenstyle Pasta Sauce cups fresh broccoli florets tablespoons olive oil medium red bell pepper -- thinly sliced medium onion -- thinly sliced small zucchini -- sliced into thin strips small yellow squash -- sliced into thin strips tablespoon chopped fresh basil teaspoon thyme 12-ounce package fettuccine -- cooked and drained Grated Parmesan cheese

In a medium saucepan, simmer sauce until heated through. Set aside and keep warm. In a large skillet, saut� broccoli in oil about 3 minutes. Add red pepper, onion, zucchini, yellow squash, basil and thyme; saut� until tender. Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta. Sprinkle with cheese. Serves 6-8. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 6g Total Fat; (23% calories from fat); 7g Protein; 37g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates Nutr. Assoc. : 471 2358 0 0 0 0 0 0 0 3274 0 * Exported from MasterCook * Fettuccine with Tomato-Poblano Sauce and Green Chile Goat Cheese Recipe By Serving Size Categories Amount -------12 2 2 1 1 1 1 2 1 2 1/2 1 1 : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------ounces

1/3

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked poblano chiles OR green bell peppers AND jalape�o pepper tablespoon olive oil OR tablespoon vegetable oil small red onion (about 1/3 cup) -- finely diced teaspoons minced garlic cup dry red wine 15-ounce can plum tomatoes -- with liquid, coarsely chopped tablespoons thinly sliced fresh basil teaspoon sugar Salt And Freshly Ground Pepper -- to taste cup soft goat cheese OR 8-ounce package plain Boursin cheese

Roast the poblanos or the green peppers and the jalape�o directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let stand until cool. Cut the peppers in half lengthwise and remove the stem and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/2-inch cubes. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 3 minutes. Pour in the wine, increase the heat to high and boil until the wine is reduced to 1 tablespoon. Add the tomatoes and two-thirds of the peppers and heat to boiling. Reduce the heat to a simmer and cook until the tomatoes are very tender, about 20 minutes. Stir occasionally to break up the tomato pieces. Add the basil, sugar and salt and pepper to taste. Combine the goat cheese and the remaining peppers in a food processor or blender. Process until the peppers are finely chopped and the cheese is very creamy. Prepare pasta according to package directions. Drain the pasta and return it to the pot. Add the tomato sauce and half the cheese mixture and cook

over medium heat until the cheese is melted and the pasta is coated with the sauce. Transfer pasta to a serving bowl. Serve, passing the remaining goat cheese separately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 638 Calories (kcal); 30g Total Fat; (41% calories from fat); 17g Protein; 78g Carbohydrate; 66mg Cholesterol; 557mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 4532 0 2130706543 0 2130706543 0 0 2130706543 4712 0 0 2470 3332 0 3622 2130706543 0 5805 * Exported from MasterCook * Fiesta Pasta Mexicana Recipe By Serving Size Categories Amount -------3 1 1 1 1 1 1/2 1/3 1 1/2 1/2 1/2 : : 8 Preparation Time :0:00 : Pasta

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------cups penne rigate or mostaccioli (8 oz.) -- uncooked tablespoon olive oil or vegetable oil cup coarsely chopped onion cup coarsely chopped sweet red pepper 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato & Herb No Sugar Added cups dark red kidney beans (14 oz. can) -- drained and rinsed cup water 4-ounce can chopped green chilies (optional) -- drained .75-ounce package reduced-sodium taco seasoning mix cup shredded Monterey Jack cheese (2 oz.) OR cup lowfat Monterey Jack cheese (2 oz.)

Cook pasta according to package directions and drain. Meanwhile, in large saucepan over medium heat, heat oil; add onion and red pepper. Cook 5 minutes, stirring occasionally, or until tender. Add remaining ingredients except cheese; heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese. Source:

"Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 3g Total Fat; (11% calories from fat); 11g Protein; 44g Carbohydrate; 2mg Cholesterol; 746mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 986 2679 20182 1508 27085 0 27203 372 2130706543 0 26424 * Exported from MasterCook * Focaccia with Tomato Slices Recipe By Serving Size Categories Amount -------1 1/4 4 1 1 1 1 1 1 1 4 1/2 : : 8 Preparation Time :0:00 : Appetizer/Snack

Florida Tomato Committee

Measure -----------pound cup medium teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon clove ounces cup

Ingredient -- Preparation Method -------------------------------frozen white bread dough -- thawed olive oil, plus 2 tablespoons to grease cookie sheets firm ripe, red tomatoes -- cut into 1/4 inch slices coriander cumin seed fennel seed black peppercorns red peppercorns green peppercorns garlic -- peeled and chopped Salt mild goat cheese -- crumbled arugula leaves -- washed and cut into strips

Preheat oven to 375 degrees. Brush 2 cookie sheets with olive oil. Divide thawed dough in half and shape into balls, then flatten each with a rolling pin into a 1/2 inch thick circle. Place each circle of dough on prepared cookie sheet. Divide and arrange tomatoes evenly on top of dough. Grind spices together in a blender until lightly crushed, add garlic and remaining olive oil. Blend quickly and pour into a small bowl. Brush the spiced oil mixture over the tomato slices and along the edges of the bread. Salt lightly. Place in the middle of oven and bake for about 20 minutes, or until bread is golden brown. Remove from oven, sprinkle with cheese and garnish with arugula strips.

Cut into wedges and serve. Serves 6 to 8 Description: "This spicy tomato Focaccia lends lots of flavor and is so simple and beautiful topped with a ring of fresh red Florida tomatoes." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 14g Total Fat; (37% calories from fat); 12g Protein; 41g Carbohydrate; 15mg Cholesterol; 376mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 345 986 26093 0 0 0 4437 4437 3592 0 0 639 2081 * Exported from MasterCook * Four Cheese Pasta Recipe By Serving Size Categories Amount -------1 1/2 1 1 2 : : 8 Preparation Time :0:00 : Pasta

Rag�

Ingredient -- Preparation Method -------------------------------shredded Swiss cheese shredded Mozzarella, Provolone, and Fontina cheeses 28-ounce jar Rag� Hearty Pasta Sauce 14-ounce package pasta ruffles -- cooked and drained tablespoons chopped fresh parsley

Measure -----------cup cup

In a medium bowl, combine cheeses. Simmer sauce over low heat, stirring occasionally until heated through. Spoon sauce over hot pasta. Add cheeses; toss to coat well. Sprinkle with parsley. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 8g Total Fat; (20% calories from fat); 13g Protein; 54g Carbohydrate; 19mg Cholesterol; 463mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 922 474 848 0

* Exported from MasterCook * Fresh Mushroom, Black Bean and Green Chili Melt Recipe By Serving Size Categories Amount -------2 8 1 1 4 1 1 2 1/4 : : 4 Preparation Time :0:00 : Sandwiches

The Mushroom Council

Measure -----------tablespoons ounces teaspoon

15-ounce can 4-ounce can cup cups

Ingredient -- Preparation Method -------------------------------olive oil fresh white mushrooms -- sliced (about 2 1/2 cups) minced garlic loaf Italian bread (8 to 10 ounces) OR individual Italian rolls black beans -- drained, rinsed and lightly crushed chopped mild green chilies -- drained chunky mild or medium salsa (8 ounces) shredded Monterey jack cheese

Preheat oven to 350�F. In a large skillet over medium-high heat, heat oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until the mushroom liquid has evaporated, about 10 minutes. Cut bread in half horizontally; scoop out center leaving a 1/2-inch thick shell; set aside. In a medium bowl combine black beans, green chilies and salsa. Sprinkle about half the cheese over the bottom half of the bread. Spoon about half the mushroom mixture over cheese. Spread bean mixture over mushrooms; top with remaining mushrooms, then remaining cheese. Gently press top of bread over filling; wrap tightly in aluminum foil. Bake until heated through and cheese has melted, about 15 minutes. Remove from foil and cut the Italian loaf into quarters; serve with mixed greens and fruit, if desired. Source: "The Mushroom Council" Yield: "4 " - - - - - - - - - - - - - - - - - - Per serving: 693 Calories (kcal); 29g Total Fat; (37% calories from fat); 31g Protein; 76g Carbohydrate; 50mg Cholesterol; 1697mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3386 0 3769 0 2130706543 578 27203 1325 916

* Exported from MasterCook * Fresh Sweet Potato Salad Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 1/2 1 2 2 1/2 1/2 1/8 1/4 : : 8 Preparation Time :0:00 : Side Dishes

The National Honey Board

Measure -----------medium cup cup cup teaspoon tablespoons tablespoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------fresh sweet potatoes apple -- cored and diced chopped pecans sour cream mayonnaise fresh lemon peel -- grated fresh lemon juice honey salt black pepper tarragon

In medium bowl, combine shredded sweet potatoes with apple and nuts. In small bowl, combine remaining ingredients. Mix well. Add dressing to sweet potato mixture. Blend thoroughly. Chill. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 20g Total Fat; (64% calories from fat); 2g Protein; 22g Carbohydrate; 11mg Cholesterol; 226mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates NOTES : Hint: Substitute 1 cup shredded jicama for 1 cup sweet potatoes. Nutr. Assoc. : 5212 0 0 0 0 20084 0 0 0 0 0 * Exported from MasterCook * Fresh Tomato and Onion Napoleon with Balsamic Vinaigrette Recipe By Serving Size Categories Amount -------2 15 2 1 1/2 : : 5 Preparation Time :0:00 : Appetizer/Snack

Florida Tomato Committee

Measure -----------8-ounces slices tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------small fresh Florida tomatoes French bread -- (1/4-inch thick) extra-virgin olive oil finely chopped basil

3/4 8 15 15

teaspoon Pinch thin

minced garlic crushed red pepper sweet onion slices (very thin slices) fresh basil leaves fresh mint leaves Ground black pepper Balsamic Vinaigrette -- see recipe

Use tomatoes held at room temperature until fully ripe. Cut the ends off each tomato; save for another use. From the tomato centers cut fifteen 1/4-inch thick slices; set aside. Preheat broiler. Place bread on a large shallow baking sheet; set aside. In a cup combine oil, basil, garlic and red pepper. Using a pastry brush lightly brush half of the off mixture over bread slices. Broil about 2 inches from heat until golden, 30 seconds to 1 minute; turn slices. Brush with remaining olive oil mixture; broil until golden, 30 seconds to 1 minute. Cut tomato and onion slices in halves. On each toast slice, layer 1/2 tomato slice, 1 basil leaf, 1/2 onion slice, 1 mint leaf, and 1/2 tomato slice; sprinkle lightly with black pepper. Just before serving drizzle each Napoleon with 1/4 to 1/2 teaspoon Balsamic Vinaigrette. Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 10g Total Fat; (41% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 291mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3415 5840 0 26049 0 0 27187 3333 3384 0 0 * Exported from MasterCook * Balsamic Vinaigrette Recipe By Serving Size Categories Amount -------1 1 1/2 3/4 1/4 1/8 : : 0 Preparation Time :0:00 : Florida Tomato Committee

Salad Dressing

Measure -----------tablespoon teaspoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------extra-virgin olive oil balsamic vinegar minced garlic sugar salt

In a cup whisk olive oil, vinegar, garlic, sugar and salt until blended. Source: "Florida Tomato Committee" Yield:

"2 Tablespoons" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 14g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Friday Night Supper Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Indiana Soybean Board Pasta

Main Dishes TSP/ TVP

Amount -------1 1 1 1 1 1 1

Measure -----------cup cup pound tablespoon 16-ounce can cup

Ingredient -- Preparation Method -------------------------------textured soy protein (TSP also called textured vegetable protein or TVP) boiling water elbow macaroni onion -- finely chopped oil stewed tomatoes -- sliced tomato sauce

To rehydrate the TSP, place the TSP in a medium bowl and pour the boiling water over it; set aside. Cook the macaroni according to the package directions. In a large skillet, heat the oil over low heat. Add the onion and saut� until tender. Add the TSP and stir-fry for about 3 minutes. Add the cooked macaroni, the tomatoes, and the tomato sauce to the skillet; cover and heat everything thoroughly. Serve hot. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" Copyright: "Copyright 1997 Indiana Soybean Board (800) 735-0195" - - - - - - - - - - - - - - - - - - Per serving: 688 Calories (kcal); 6g Total Fat; (7% calories from fat); 55g Protein; 111g Carbohydrate; 0mg Cholesterol; 417mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 242 0 0 0 0 0 0 * Exported from MasterCook * Garden Fresh Pasta with Tomato-Basil Sauce Recipe By Serving Size Categories Amount -------1 4 1 1 2 1 1 1 1 1 1/2 : : 6 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pound medium 15-ounce can teaspoon tablespoons teaspoon tablespoon pound medium medium medium

Ingredient -- Preparation Method -------------------------------Spaghetti, Linguine, or Thin Spaghetti -- uncooked tomatoes (about 4 cups) -- seeded and chopped Italian-flavor tomato sauce dried basil OR chopped fresh basil freshly ground black pepper vegetable oil fresh asparagus (about 2 cups) * -- cut into 1-inch pieces zucchini OR yellow squash -- halved and thinly sliced red bell pepper -- cut in 1/2-inch pieces Freshly grated Parmesan cheese

Prepare pasta according to package directions; drain. In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly thickened. In a large skillet, heat oil over medium-high heat. Add asparagus, zucchini and bell pepper. Stir-fry until vegetables are tender. Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 4g Total Fat; (10% calories from fat); 13g Protein; 68g Carbohydrate; 0mg Cholesterol; 300mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *If desired, substitute two 10-ounce packages frozen asparagus, cut, thawed and drained, for fresh asparagus. Nutr. Assoc. : 1405 5296 5304 0 0 0 0 0 2085 5663 0 0 0 1034

* Exported from MasterCook * Garden Harvest Lasagna Recipe By Serving Size Categories Amount -------16 1 1 2 1 3/4 1/4 1 1 1 : : 8 Preparation Time :0:00 : Pasta

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces lasagna -- uncooked 16-ounce package frozen chopped broccoli 4-ounce can sliced mushrooms -- drained cups shredded part-skim Mozzarella cheese (8 oz.) -- divided cups part-skim Ricotta cheese (15 oz.) cup grated Parmesan cheese egg -- lightly beaten teaspoon dried basil 30-ounce jar Rag� Old World Style Spaghetti Sauce

Heat oven to 375 degrees F. Cook pasta according to package directions, drain. In large saucepan, cook broccoli according to package directions; drain thoroughly. Add mushrooms; set aside. In medium bowl, stir together 1 cup Mozzarella, Ricotta, Parmesan cheese, egg and basil. In 13 � 9 � 2-inch baking dish, evenly spread 1/2 cup sauce. Place 4 pieces of pasta lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread 3/4 cup sauce over cheese. Sprinkle with one-third vegetable mixture. Repeat layers twice, beginning and ending with pasta; top with remaining sauce and Mozzarella cheese. Cover loosely with foil. Bake 45 to 50 minutes or until bubbly. Let stand 5 minutes before serving. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 470 Calories (kcal); 14g Total Fat; (27% calories from fat); 26g Protein; 58g Carbohydrate; 57mg Cholesterol; 985mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3878 0 0 921 20167 0 0 0 0 * Exported from MasterCook * Garden Harvest Spaghetti Squares

Recipe By Serving Size Categories Amount -------8 1 1/2 1/2

: : 10 Preparation Time :0:00 : Pasta

Rag�

Measure -----------ounces

2 1

cup teaspoon cups 27 1/2-ounce

Ingredient -- Preparation Method -------------------------------spaghetti or thin spaghetti -- uncooked egg OR Egg substitute equivalent skim milk garlic salt shredded part-skim Mozzarella cheese (8 oz. ) -- divided jar Rag� Light Pasta Sauce � Garden Harvest

Heat oven to 425 degrees F. Break pasta into 2-inch pieces. Cook according to package directions; drain. Cool. In large bowl, beat egg; add milk, garlic salt and 1 cup Mozzarella cheese. Stir in cooked pasta; mix well. Spread mixture evenly into 15 1/2 � 10 1/2 � 1 1/2-inch jelly-roll pan with sides. Bake 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F. Spread pasta sauce evenly over pasta; sprinkle with remaining cheese. Return to oven; bake 30 minutes longer. Let stand 5 minutes before cutting. 10 servings (each piece about 3 � 5 inches) Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 5g Total Fat; (22% calories from fat); 11g Protein; 25g Carbohydrate; 31mg Cholesterol; 477mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 3218 0 2130706543 0 0 921 1508 * Exported from MasterCook * Garden Patch Pizza Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Amount -------2 1 1 1 1/2 1 2 3/4 2 3 1 1/2

Measure -----------cups cup package teaspoons cup tablespoons cup cups cups 2-ounce jar cup

Ingredient -- Preparation Method -------------------------------all-purpose flour whole wheat flour Fleischmann's� Rapid Rise Yeast salt very warm water (125� to 130�F) olive oil spaghetti sauce grated Mozzarella cheese thinly sliced fresh vegetables (such as zucchini, mushrooms, green bell pepper) sliced pimientos -- well drained grated Parmesan cheese

In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Mix in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 5 minutes. Cover; let rest 10 minutes. Roll dough to fit bottom and sides of greased 10- � 15-inch baking pan. Spread sauce on dough. Top with remaining ingredients. Bake on lowest oven rack at 450�F for 20 minutes or until crust is golden. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 14g Total Fat; (33% calories from fat); 16g Protein; 46g Carbohydrate; 29mg Cholesterol; 935mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26366 0 3728 0 0 26153 911 1603 0 * Exported from MasterCook * Garden Ratatouille Recipe By Serving Size Categories Amount -------2 1 2 : : 6 Preparation Time :0:00 : Main Dishes Vegetables

Rag�

Measure -----------tablespoons medium cloves

Ingredient -- Preparation Method -------------------------------olive oil onion -- chopped garlic -- minced

1 1 2 2 1 3 1 1/2

medium medium cups medium medium tablespoons 28-ounce jar cup

green bell pepper -- thinly sliced red bell pepper -- thinly sliced sliced fresh mushrooms zucchini -- thinly sliced eggplant -- peeled and cubed minced fresh basil Rag� Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce grated Parmesan cheese

Preheat oven to 400 degrees F. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic, green and red peppers, and mushrooms. Saut� until vegetables are tender. Remove and set aside. Saut� zucchini and eggplant, adding more oil as needed. Return saut�ed pepper mixture to skillet. Add basil and sauce; simmer 5 minutes over low heat, stirring occasionally. Spoon vegetable mixture into shallow baking dish. Evenly sprinkle with cheese. Bake, covered, 25-30 minutes or until bubbly. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 7g Total Fat; (46% calories from fat); 5g Protein; 12g Carbohydrate; 5mg Cholesterol; 131mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 471 0 * Exported from MasterCook * Garden Vegetable Frittata Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Breakfast Rag�

Omelettes/ Frittatas Vegetables

Amount -------1 1 10 2 1 1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------27 1/2-ounce jar Rag� Light Pasta Sauce 16-ounce package frozen vegetable combination (broccoli, red bell pepper, onion and mushroom) -- cooked and drained eggs -- beaten cup milk tablespoons chopped fresh basil cup shredded Mozzarella cheese

1/2 1/4

cup cup

shredded Provolone cheese grated Parmesan cheese

Preheat oven to 350 degrees F. In a large bowl, thoroughly combine 1 cup sauce and all remaining ingredients. Pour into a buttered 11" � 7" baking dish. Bake 1 hour or until mixture is set. Serve with remaining heated sauce. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 236 Calories (kcal); 12g Total Fat; (48% calories from fat); 16g Protein; 14g Carbohydrate; 256mg Cholesterol; 573mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1508 1110 0 0 0 0 1198 0 * Exported from MasterCook * Gaucho Bean Dip Recipe By Serving Size Categories Amount -------1 1/2 1/2 2 : : 10 Preparation Time :0:00 : Appetizer/Snack Ontario White Bean Producers

Dips/ Salsas

Measure -----------14-ounce can teaspoon teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------beans in sauce garlic powder onion powder chili powder (2 to 3 teaspoons) OPTIONAL GARNISHES Grated Cheddar cheese Sliced black olives Sour cream Diced avocado or guacamole Diced tomato Diced jalape�o pepper or green pepper Tostados, nacho or tortilla chips

Pur�e beans and sauce in food processor or blender with seasonings until smooth. Spoon into a shallow 9" or 10" (23-25 cm) pie plate or casserole. Arrange your choice of garnishes on top. Serve with chips to dip into the layers and don't be concerned if garnishes work down into bean mixture. Serves 8-10

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); trace Total Fat; (9% calories from fat); 2g Protein; 8g Carbohydrate; 3mg Cholesterol; 180mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 255 0 0 2614 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gazpacho Pasta Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Salads

Amount -------8 4 1/2 1/2 1 2 2 2 1 1 1

Measure -----------ounces medium cup cup clove tablespoons teaspoons tablespoons tablespoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------Rotini, Twists, or Spirals -- uncooked ripe tomatoes -- peeled, seeded and chopped sliced green onions (scallions) peeled, seeded and chopped cucumber garlic -- minced chopped cilantro OR dried cilantro olive oil red wine vinegar OR white wine vinegar salt Cayenne pepper -- to taste

Prepare pasta according to package directions; drain. Combine pasta with remaining ingredients. Cover and chill at least 1 hour. Serves 6-8 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 4g Total Fat; (23% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 275mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 4719 20030 3010 0 0 0 2130706543 0 0 0 2130706543 0 0 * Exported from MasterCook * Gorgonzola & Pecan-Crusted Tomato Slices Recipe By Serving Size Categories Amount -------5 2/3 2/3 2 1 : : 10 Preparation Time :0:00 : Appetizer/Snack

Florida Tomato Committee

Measure -----------large cup cup tablespoons cup

Ingredient -- Preparation Method -------------------------------tomatoes Gorgonzola cheese -- crumbled cream cheese -- softened parsley -- finely minced Ground black pepper to taste ground pecans

Core tomatoes and remove enough pulp to make a narrow opening for the cheese stuffing. Turn tomatoes upside down to let seeds and juices drain. In a bowl, combine cheeses, parsley and pepper. Stuff each tomato with cheese mixture, packing it in firmly. Refrigerate stuffed tomatoes for at least 1 hour. When ready to serve, cut into thick slices. Sprinkle pecans over tomato slices, leaving cheese visible. Use 2-3 slices per portion. Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 16g Total Fat; (76% calories from fat); 6g Protein; 5g Carbohydrate; 31mg Cholesterol; 271mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Here's the perfect dish for milling about with and nibbling. We loved the way these slices look, like vivid red flowers with a pool of creamy white in the center. Fresh herbs make an eye-catching garnish. OPTION: Use bleu cheese in place of Gorgonzola.

Use ground almonds or walnuts in place of pecans. Nutr. Assoc. : 5296 0 0 0 0 543 * Exported from MasterCook * Gourmet's Choice Pizza Recipe By Serving Size Categories Amount -------2/3 2 1/2 1 1/2 3/4 2 2/3 1/4 1 2 : : 4 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Measure -----------cup cups cups cup cups cup cup teaspoon

Ingredient -- Preparation Method -------------------------------Herb Pizza Dough -- prepared as directed (see variations) tomato sauce -- (see recipe) shredded Cheddar cheese marinated artichoke hearts -- drained and quartered chopped roasted red peppers -- drained sliced mushrooms chopped olives -- drained chopped walnuts minced garlic (1 to 2 teaspoons) green onions -- thinly sliced

Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans. Evenly spread Quick Tomato Sauce on pizzas (1/3 cup on each). Reserve 1/4 cup cheese; sprinkle remaining cheese on pizzas. Starting at outside rim, arrange one-half of following ingredients, in order, in concentric circles on each pizza: artichokes, roasted red peppers and mushrooms. Combine olives, walnuts and garlic; spread in center of pizzas, dividing evenly. Sprinkle entire surface of pizzas with remaining cheese and green onions. Bake at 400�F for 20 minutes or until done. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 12-inch pizzas" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 829 Calories (kcal); 39g Total Fat; (41% calories from fat); 34g Protein; 89g Carbohydrate; 74mg Cholesterol; 1384mg Sodium Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 1506 0 42 4752 0 2678 0 20130 0

* Exported from MasterCook * Master Pizza Dough Recipe By Serving Size Categories Amount -------3 1 3/4 1 2 : : 12 Preparation Time :0:00 : Dough Pizza

Fleischmann's Yeast

Measure -----------cups package teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) Fleischmann's� Rapid Rise Yeast salt very warm water (125� to 130�F) olive or vegetable oil

In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. On lightly floured surface, form dough into smooth ball. (If desired, freeze dough as directed below.) Divide and roll to fit desired pan or pans*. Top as desired. Bake each pizza in preheated 400�F oven for 20 minutes or until done. Time depends on size and thickness of crust and selected toppings; deep dish pizzas can take up to 50 minutes. ____________________ Dough Variations: HERB: Add 2 teaspoons Italian herb seasoning, basil, oregano or rosemary leaves and 1 clove finely minced garlic along with dry ingredients. CORNMEAL: Replace 1/2 cup all-purpose flour with cornmeal. WHOLE WHEAT: Replace 1 cup all-purpose flour with whole wheat flour. CHEESE: Add 1/2 cup grated Parmesan cheese along with dry ingredients. ____________________ TOPPINGS: Use your favorite toppings or select new combinations from the following suggestions. Sauces: homemade or prepared pizza, tomato or spaghetti sauce, pesto, salsa, barbecue sauce, hoisin sauce Quick Tomato Sauce: Combine 1 can (8-ounce) tomato sauce and 1 can (6-ounce) tomato paste. Stir in 2 teaspoons oregano or basil leaves and 1 clove garlic, minced. Makes 1 1/2 cups. Cheeses: Mozzarella, Cheddar, Swiss, Jack, Parmesan, Brie, Feta, Muenster, blue, Fontina Meat/Seafood: pepperoni, salami, ham, cooked bacon or sausage, smoked turkey, roasted chicken, anchovies, clams, shrimp, smoked salmon

Vegetables: tomatoes, red, yellow or green bell peppers, summer squash, onions, mushrooms, olives, carrots, broccoli, artichoke hearts, jalape�o peppers Note: To prevent a soggy pizza, slice raw vegetables thinly and do not overload your pizza. Or, use lightly saut�ed or cooked, drained vegetables. Seasonings: garlic, basil, rosemary, oregano, thyme, fresh parsley or cilantro, crushed red peppers Fruit: pineapple, apples, pears ____________________ BROWN 'N SERVE PIZZA 1) Prebake crust (without sauce or toppings) in 450�F oven for 8 minutes.* Cool on wire rack. 2) After prebaking, wrap crust airtight and refrigerate for 2 days or freeze for 4 to 6 weeks. 3) To bake: thaw frozen crust at room temperature for 30 minutes. 4) Spread with sauce and toppings and bake at 450�F for 12 minutes or until cheese is melted and lightly browned. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 pizza" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *Master Pizza Dough can be divided and/or shaped to fit the following pans THIN - 2 (12-inch) round pizza pans THICK - 1 (14-inch) round pizza pan (could try 2 very thin) THIN - 1 (10- � 15-inch) baking pan THICK - 1 (13- � 9-inch) baking pan THIN - 2 baking sheets (make six 7-inch round individual pizzas) THIN - 1 (14-inch) or 2 (9-inch) deep-dish pizza pans To Freeze Pizza Dough: Flatten dough to 8-inch disk. Wrap airtight in double thickness plastic freezer bags or foil. Freeze up to 2 months. Thaw at room temperature, in microwave oven or in refrigerator: At room temperature, thaw 2 to 4 hours. In microwave oven, microcook 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let

rest 10 minutes. Repeat 1 to 2 times, until dough is thawed. In refrigerator, thaw 8 to 16 hours or overnight. Thawing times will be shorter if dough is divided in half and frozen. To Use Fleischmann's� Active Dry Yeast: Combine yeast and warm water (105� to 115�F) in large bowl; stir until dissolved. Stir in salt, oil and 2 cups flour to yeast mixture; blend well. Stir in enough remaining flour to make soft dough. Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down; prepare according to selected recipe or freeze. Pizza dough can be made in a bread machine with a large (about 1 lb.) capacity. Process in the "dough" cycle. Nutr. Assoc. : 14 26366 0 3728 986 * Exported from MasterCook * Greek Salad on Pita Recipe By Serving Size Categories Amount -------3 1 1/4 20 1 2 1 4 : : 4 Preparation Time :0:00 : Florida Tomato Committee Vegetables

Sandwiches

Measure -----------large small pound tablespoon tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------ripe Florida tomatoes -- sliced 1/4 inch thick cucumber -- peeled and thinly sliced Feta cheese -- crumbled Greek style black olives -- pitted and cut in half fresh oregano Salt and freshly ground pepper olive oil balsamic vinegar pita breads -- halved and opened into pockets

Layer the tomatoes and cucumbers in a small bowl. Add the Feta cheese. olives, oregano and salt and pepper. Sprinkle oil and vinegar over all. Let stand 30 minutes. Slip one quarter of the tomato mixture into each pita pocket, cut sandwich in half and serve. Description: "These simple sandwiches go well with slices of fresh peeled oranges sprinkled with fresh chopped mint and a dash of balsamic vinegar." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 21g Total Fat; (46% calories from fat); 11g Protein; 43g Carbohydrate; 25mg Cholesterol; 800mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates Nutr. Assoc. : 26093 0 0 3566 0 0 0 0 4513 0 * Exported from MasterCook * Green and White Lasagne Recipe By Serving Size Categories Amount -------6 1/2 2 2 1 1 1/4 1/8 2 1 1 1 1 1 1/2 : : 12 Preparation Time :0:00 : National Pasta Association

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pieces Lasagne -- uncooked cup chopped onion tablespoons margarine tablespoons cornstarch tablespoon dried parsley flakes teaspoon dried basil -- crushed teaspoon garlic powder teaspoon ground nutmeg cups skim milk 10-ounce package frozen chopped spinach -- thawed and drained 2 1/4-ounce can sliced pitted ripe olives -- drained 15-ounce carton part-skim Ricotta cheese beaten egg 8-ounce package shredded Mozzarella cheese cup grated Parmesan cheese

Cook lasagne according to package directions; drain. Rinse in cold water; drain well. In a medium saucepan, cook onion in margarine until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives. In a medium bowl, stir together Ricotta and egg. Add Mozzarella and half of the Parmesan; mix well. Preheat oven to 350�F. Arrange three of the lasagne pieces in the bottom of a greased 12 � 7 � 2-inch baking dish. Top with half of the spinach mixture and half the Ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes. Serves 10-12 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - -

Per serving: 206 Calories (kcal); 12g Total Fat; (50% calories from fat); 13g Protein; 13g Carbohydrate; 47mg Cholesterol; 298mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 0 0 0 3135 0 0 0 0 20077 4971 0 3218 0 0 * Exported from MasterCook * Green Beans and Fresh Tomato Sauce Recipe By Serving Size Categories Amount -------1 1/4 2 2 1 4 : : 8 Preparation Time :0:00 : Florida Tomato Committee

Side Dishes

Measure -----------pound cup cloves pounds cup ounces

Ingredient -- Preparation Method -------------------------------firm, ripe, red tomatoes olive oil garlic -- peeled and minced fresh green beans -- trimmed Salt and freshly ground pepper fresh basil leaves -- cut into strips goat cheese -- crumbled

Rinse tomatoes in cold water and drop them into a pot of boiling water. When water returns to a boil, cook for about 1 minute, then drain and allow to cool. When cool enough to handle, peel, remove seeds, and cut into large pieces. In a saut� pan with a lid which can later accommodate all of the green beans, warm olive oil over medium beat. Add garlic and saut� until golden. Add tomatoes, turn up heat and cook for 5 to 6 minutes. Add green beans, reduce heat to medium, sprinkle with salt and pepper to taste and cover with lid. Cook, stirring occasionally, until the green beans are tender but firm. If too watery, remove lid and raise to a high beat and cook an additional 5 minutes. Remove from pan and toss with basil. Sprinkle with goat cheese and serve immediately. Serves Six to Eight Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 12g Total Fat; (61% calories from fat); 7g Protein; 10g Carbohydrate; 15mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26093 0 0 3568 0 3333 0 * Exported from MasterCook * Green Soybean Salad Recipe By Serving Size Categories Amount -------2 1/2 1/4 1 1/3 : : 4 Preparation Time :0:00 : Indiana Soybean Board

Salads

Measure -----------cups cup cup large cup

Ingredient -- Preparation Method -------------------------------fresh green soybeans finely chopped celery chopped green pepper tomato -- diced low-fat French dressing

In a large bowl, combine the soybeans, celery, green pepper, tomato and dressing; toss. Serve the salad on a bed of lettuce. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 10g Total Fat; (37% calories from fat); 17g Protein; 21g Carbohydrate; 1mg Cholesterol; 206mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3594 0 20088 0 0 * Exported from MasterCook * Grilled Tomato and Onion Recipe By Serving Size Categories Amount -------1/3 1 1 2 : : 4 Preparation Time :0:00 : Florida Tomato Committee

Sandwiches

Measure -----------cup tablespoon teaspoon large

Ingredient -- Preparation Method -------------------------------olive oil Salt and freshly ground pepper fresh rosemary OR dried rosemary ripe Florida tomatoes -- cut into 1/4 inch thick slices

2 4 1 1/2

large bunch pound

onions -- cut into 1/4 inch thick slices kaiser rolls -- split arugula -- washed and patted dry fresh Mozzarella -- drained and thinly sliced

Preheat grill or broiler to a medium heat. Combine the olive oil with salt, freshly ground pepper and rosemary. Brush the olive oil mixture over each tomato slice, onion slice and half roll. Grill or broil the onion slices until they are tender and blackened, about 10 minutes. Briefly grill or broil the tomato slices until they are warm. (Do not overcook them.) Grill or broil the rolls on one side until golden brown. Transfer all to a warm platter. Assemble the sandwiches by layering the arugula, tomatoes, onions and Mozzarella on the bottom half of the roll. Top with the second half of the bun. Cut in half and serve. Description: "You can prepare this sandwich with Walla Walla, Vidalia or Maui sweet onions for a tasty change." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 764 Calories (kcal); 36g Total Fat; (42% calories from fat); 25g Protein; 84g Carbohydrate; 51mg Cholesterol; 1004mg Sodium Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2130706543 26093 4288 26391 49 922 * Exported from MasterCook * Harvest Rice Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Microwave Side Dishes

Rice The Rice Council

Amount -------1 1 1 2 3 1/2 1 1/2

Measure -----------tablespoon cup cup cups cups cup tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------vegetable oil julienned carrots sliced green onions cored and chopped unpeeled apples cooked brown rice seedless raisins sesame seed salt

Heat oil in large skillet over medium-high heat. Cook and stir carrots 3

to 5 minutes until tender-crisp. Add onions and apples; cook 3 to 5 minutes. Stir in rice, raisins, sesame seeds and salt. Cook, stirring, 1 to 2 minutes or until thoroughly heated. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 415 Calories (kcal); 4g Total Fat; (8% calories from fat); 9g Protein; 87g Carbohydrate; 0mg Cholesterol; 190mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Microwave Oven Instructions: Combine carrots and oil in a 2-quart microproof baking dish. Cook on HIGH 2 to 3 minutes or until tender-crisp. Add onions and apples; continue cooking on HIGH 3 to 4 minutes. Stir in rice, raisins, sesame seeds and salt. Cover with wax paper and cook on HIGH 3 to 4 minutes, stirring after 2 minutes, or until thoroughly heated. Nutr. Assoc. : 0 20024 0 2068 0 0 1357 0 * Exported from MasterCook * Herbed Onion Focaccia Recipe By Serving Size Categories Amount -------2 3/4 1 2 1/2 1/2 1 1 1 1/2 1 1 : : 12 Preparation Time :0:20 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups package teaspoons teaspoon cup cups teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------all-purpose flour -- * see note Fleischmann's� Rapid Rise Yeast dried oregano leaves -- crushed salt very warm water (120� to 130�F) egg thinly sliced onion dried rosemary leaves -- crushed coarse salt (optional)

In large bowl, combine 1 3/4 cups flour, undissolved yeast, oregano and salt. Stir water and 2 tablespoons oil into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Cover; let rest 10 minutes. Meanwhile, in large skillet over medium heat, heat 1/4 cup oil until hot. Add onion; cook 3 to 4 minutes or until soft but not browned, stirring occasionally. Set aside to cool slightly. With lightly oiled hands, spread batter in oiled 13- � 9- � 2-inch baking pan. Make small indentations in surface of batter with finger or end of wooden spoon. Spread reserved onion mixture evenly over batter. Sprinkle

with rosemary and coarse salt, if desired. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes. Bake at 400�F for 25 minutes or until done. Cool in pan on wire rack. Serve warm or cool, cut into 3-inch squares. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 (3-inch) Squares" T(Cooking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 252mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : *To measure flour: spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 0 26366 1016 0 3728 0 0 3152 2723 * Exported from MasterCook * Holiday Mini Focaccias Recipe By Serving Size Categories Amount -------2 1 1 6 2 3 : : 6 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Holiday

Measure -----------cups package teaspoon cup tablespoon teaspoons medium tablespoons

1/2 2/3

Ingredient -- Preparation Method -------------------------------DOUGH bread flour (2 to 2 1/2 cups) Fleischmann's� Rapid Rise Yeast salt very warm water (125� to 130�F) olive oil PESTO-TOMATO SAUCE* prepared pesto sauce tomatoes -- quartered and sliced pine nuts

To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into six equal portions; form each into smooth ball. Roll

each ball into 5-inch round. Place on greased baking sheets. Spread 1 teaspoon pesto sauce on each round. Top each with two to three slices tomato and sprinkle with pine nuts; dividing evenly. Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 425�F for 15 to 18 minutes or until done, switching positions of sheets halfway through baking for even browning. Makes six 6-inch flat breads. Remove from sheets and cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "6 Flat breads" - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 8g Total Fat; (28% calories from fat); 8g Protein; 36g Carbohydrate; 1mg Cholesterol; 218mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *Other Toppings: Brush rounds with olive oil and sprinkle with one of the following combinations: � sliced mushrooms, sliced red onion, grated Parmesan cheese, chopped green onions � crumbled Feta cheese, walnut halves, basil leaves, sliced red bell pepper � sliced black olives, sliced red and green bell pepper, pecan halves, minced garlic Nutr. Assoc. : 0 2339 26366 0 3728 0 0 0 4449 0 1126 * Exported from MasterCook * Honey-Glazed Vegetable Medley Recipe By Serving Size Categories Amount -------1 2 3/4 1/4 1/4 1 1 1/2 : : 2 Preparation Time :0:00 : Side Dishes

The National Honey Board

Measure -----------cup tablespoons cup cup cup tablespoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------peeled and thinly sliced carrots water thinly sliced zucchini diced red bell pepper honey butter or margarine lemon juice salt

1/2 1/2

teaspoon teaspoon

ground ginger dried dill weed

Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 6g Total Fat; (22% calories from fat); 2g Protein; 45g Carbohydrate; 16mg Cholesterol; 617mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 20024 0 26099 0 0 222 0 0 0 0 * Exported from MasterCook * Honey-Kissed Carrot Zucchini Kugel Recipe By Serving Size Categories Amount -------1/2 1 1/2 1 1/2 1 3 1/2 1 1/2 1 1 1/2 1/4 : : 4 Preparation Time :0:00 : Casseroles

The National Honey Board

Measure -----------cup cups cups cup cups cup tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------water grated carrots grated zucchini onion -- finely diced eggs -- separated honey peeled and grated potatoes matzo meal chopped fresh dill salt pepper

Combine water, carrots, zucchini and onion in medium saucepan. Simmer about 4 minutes or until vegetables are soft; cool slightly. Whisk together egg yolks and honey in large bowl. Stir in cooked vegetables, potatoes, matzo meal, dill, salt and pepper. Beat egg whites in separate large bowl until stiff peaks form. Fold 1/3 egg whites into vegetable mixture; gently fold in remaining egg whites. Turn mixture into well-greased 1 1/2-quart souffl� or baking dish. Bake at 400�F 30 to 35 minutes or until kugel is puffed and golden brown.

Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 389 Calories (kcal); 4g Total Fat; (9% calories from fat); 10g Protein; 81g Carbohydrate; 140mg Cholesterol; 333mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 26083 26099 0 3218 0 421 0 3360 0 0 * Exported from MasterCook * Honey-Kissed Vegetables Recipe By Serving Size Categories Amount -------2 1/4 1 1 1 1/4 2 1 1/4 : : 6 Preparation Time :0:00 : Side Dishes Vegetables

The National Honey Board

Measure -----------cups cup small cup tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------acorn squash -- pared, seeded and cut into chunks turnip -- pared and cut into chunks julienned carrots onion -- halved and quartered honey margarine -- melted grated orange peel ground nutmeg

Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables and toss; serve. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 4g Total Fat; (27% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 68mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 20024 0 0 0 0 0 * Exported from MasterCook *

Honey-Mustard Roasted Potatoes Recipe By Serving Size Categories Amount -------4 1/2 1/4 1/2 : : 4 Preparation Time :0:00 : Side Dishes

The National Honey Board

Measure -----------large cup cup teaspoon

Ingredient -- Preparation Method -------------------------------baking potatoes (about 2 pounds) Dijon mustard honey crushed dried thyme leaves Salt and pepper -- to taste

Peel potatoes and cut each into 6 to 8 pieces. Cover potatoes with salted water in large saucepan. Bring to a boil over medium-high heat. Cook potatoes 12 to 15 minutes or until just tender. Drain. Combine mustard, honey and thyme in small bowl. Toss potatoes with honey-thyme mustard in large bowl until evenly coated. Arrange potatoes on foil-lined baking sheet coated with nonstick cooking spray. Bake at 375�F 20 minutes or until potatoes begin to brown around edges. Season to taste with salt and pepper. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 2g Total Fat; (5% calories from fat); 5g Protein; 53g Carbohydrate; 0mg Cholesterol; 388mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 2135 0 0 3159 0 * Exported from MasterCook * Indian Wild Rice Bread Recipe By Serving Size Categories Amount -------4 1/2 1 1 1 2 2 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups cup package teaspoon cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour plus 2 tablespoons cornmeal Fleischmann's� Rapid Rise Yeast -- * see note salt water honey molasses

2 1 1/2 1/2

tablespoons cups cup

vegetable oil cooked wild rice (1/3 cup uncooked) chopped pecans or walnuts

Set aside 1 cup flour. Mix remaining flour, 1/2 cup cornmeal, undissolved yeast and salt in large bowl. Heat water, honey, molasses and oil until hot to touch, 125� to 130�F; stir into dry ingredients. Stir in wild rice, nuts and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. On lightly floured surface, roll dough to 9-inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife, make four equally spaced cuts from curved edge toward folded edge, about 2/3 of the way across loaf (cutting through both layers). Place loaf on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle top of loaf with 1 tablespoon cornmeal. Bake at 375�F for 40 minutes or until done. Remove from pan and cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 6g Total Fat; (20% calories from fat); 6g Protein; 47g Carbohydrate; 0mg Cholesterol; 182mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Alternate: Instead of wild rice, use 1 1/2 cups cooked, long-grain brown rice. *To use Fleischmann's� Active Dry Yeast: Combine yeast with warm water (105� to 115�F) in large bowl; stir until dissolved. Add honey, molasses, oil, salt, 2 cups flour, wild rice, 1/2 cup cornmeal and nuts; beat until smooth. Stir in enough additional flour to make soft dough. Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down; let rise, shape and bake as directed. Nutr. Assoc. : 0 435 26366 0 0 0 0 0 2851 20148 * Exported from MasterCook * Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Recipe By :

Serving Size Categories

: 4 Preparation Time :0:30 : Amma's Indian Recipes Side Dishes

Curry Vegetables

Amount -------3

Measure -----------cups

2 1

1/4 1/2 1/2

1 1 10 3

tablespoons teaspoon teaspoon cup teaspoon teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------the following mixed vegetables, all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French beans Tomatoes tamarind extract fenugreek seeds mustard seeds oil turmeric powder red chili powder sugar curry leaves water Coriander Leaves -- to garnish Salt -- to taste

In a deep skillet, heat oil on medium and add mustard seeds and fenugreek seeds. When fenugreek seeds are light brown, add chopped onion and fry until light brown. Now add vegetable pieces, salt, turmeric powder, red chili powder and fry for 5 minutes on high heat while stirring occasionally. Next add tamarind extract, coriander leaves, curry leaves, sugar, water and stir well. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 690 Calories (kcal); 67g Total Fat; (87% calories from fat); 6g Protein; 16g Carbohydrate; 12mg Cholesterol; 2246mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2663 0 0 0 0 0 0 0 0 3271 939 0 1549 2614 0 26625 0 2863 0 * Exported from MasterCook *

Kaleidoscope Mushroom Salad Recipe By Serving Size Categories Amount -------20 8 1 1 1 : : 8 Preparation Time :0:00 : Salads

The Mushroom Council

Measure -----------ounces ounces cup cup cup cup

1/2

4

ounces

Ingredient -- Preparation Method -------------------------------fresh white mushrooms -- sliced (about 6 cups) Basil Vinaigrette snow peas -- cut diagonally in 1/4 strips (about 3 cups) coarsely chopped watercress diced red onion corn kernels diced pimientos Radicchio lettuce Belgian endive Romaine lettuce (inner leaves) blue cheese -- crumbled (about 1 cup)

In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish. For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms. Serve as an appetizer or main dish. Yield: 4 to 8 portions Source: "The Mushroom Council" Yield: "9 " - - - - - - - - - - - - - - - - - - Per serving: 291 Calories (kcal); 25g Total Fat; (74% calories from fat); 6g Protein; 13g Carbohydrate; 11mg Cholesterol; 541mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3386 0 26345 5474 0 0 1124 26899 0 1280 0 * Exported from MasterCook * Basil Vinaigrette Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Salad Dressing

The Mushroom Council

Amount -------1/3 2 1 1/2 3/4 3/4 3/4 1/3 1

Measure -----------cup tablespoons teaspoons teaspoon teaspoon cup cup tablespoon

Ingredient -- Preparation Method -------------------------------chopped fresh basil Dijon mustard seasoned salt lemon pepper OR ground black pepper vegetable oil white wine vinegar fresh lemon juice

In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before using.

Source: "The Mushroom Council" Yield: "1 1/4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 8g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3332 0 0 3899 0 2130706543 0 0 0 * Exported from MasterCook * Layered Bean Lasagna Recipe By Serving Size Categories Amount -------1 1 2 1 1 1 1 1 1 1/2 1 1 3 : : 4 Preparation Time :0:00 : Ontario White Bean Producers

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon vegetable oil cup chopped onion cloves garlic -- minced 7 1/2-ounce can tomato sauce teaspoon dried oregano teaspoon dried basil 14-ounce can beans in sauce cup 2% cottage cheese cups grated Mozzarella cheese -- divided 10-ounce can mushroom pieces -- drained egg -- beaten cups cooked egg noodles

In a medium skillet heat oil over medium heat: add onion and garlic. Saut�

until softened. Add tomato sauce, oregano, basil and beans; bring to boil. Reduce heat and simmer uncovered 8-10 minutes. In a small bowl combine cottage cheese, 1 cup (250 mL) Mozzarella cheese, mushrooms, and egg; mix well. In a greased 9-inch square noodles; top with half the Repeat layers and sprinkle (160 degrees C) oven 40-45 green salad. (1.5 L) baking dish, place one-half of the cheese mixture and half the bean mixture. remaining cheese on top. Bake in 325 degrees F. minutes or until heated through. Serve with

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 565 Calories (kcal); 22g Total Fat; (33% calories from fat); 33g Protein; 63g Carbohydrate; 136mg Cholesterol; 1540mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 0 0 0 0 0 0 255 441 26152 26798 0 0 * Exported from MasterCook * Layered Tortilla Pie Recipe By Serving Size Categories Amount -------1/3 5 1 2 1 1/2 1/2 1/4 1 1 1 1/2 : : 4 Preparation Time :0:00 : Main Dishes

Ontario White Bean Producers

Measure -----------cup 14-ounce can teaspoons teaspoon teaspoon teaspoon teaspoon 4-ounce can 4-ounce can cups

Ingredient -- Preparation Method -------------------------------vegetable oil (8-inch) flour tortillas beans in sauce chili powder (2 to 3 teaspoons) oregano garlic powder onion powder cumin chopped green chiles -- drained OR chopped jalape�o peppers -- drained grated Monterey Jack cheese

1 1/2 1/2

cups cup

OR grated Mozzarella cheese grated Cheddar cheese Shredded lettuce Chopped tomatoes Taco Sauce or Mexican Salsa

In a 10" (25 cm) skillet heat oil over medium heat. Fry tortillas in hot oil 5 to 10 seconds each side until lightly browned and blistered. Drain on paper towels. Pur�e beans and sauce in blender with seasonings until smooth. Place one tortilla on ungreased cookie sheet; top with 1/4 bean mixture, 1/4 chilies, and 1/4 Mozzarella cheese. Repeat layers 3 more times ending with last tortilla on top; sprinkle with Cheddar cheese. Bake in 375 degrees F (190 degrees C) oven 20-25 minutes until heated through and cheese melts. Let stand 5 minutes. Garnish with lettuce, tomatoes; place on warm serving plate. Cut in wedges, serve with taco sauce or salsa and raw vegetable crudites for lunch, or with Mexican rice for a supper dish.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 759 Calories (kcal); 41g Total Fat; (48% calories from fat); 26g Protein; 74g Carbohydrate; 60mg Cholesterol; 1145mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Microwave Method Fry tortillas as directed above or in microwave browning skillet according to oven directions. Prepare beans and assemble layers on a micro-proof platter as directed above. Heat uncovered at 50% power 6-8 minutes until heated through. Let stand 5 minutes. Serve as above. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 0 3310 255 2614 0 0 0 0 2130706543 0 0 2130706543 0 26153 0 0 0 0 * Exported from MasterCook * Linguine and Spinach Pesto

Recipe By Serving Size Categories Amount -------1 1 2 1/4 2 2 1/2 1/2 2 1/3 4

: : 8 Preparation Time :0:00 : National Pasta Association

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pound Spaghetti, Linguine, or Thin Spaghetti -- uncooked 10-ounce package frozen spinach -- thawed, well-drained tablespoons vegetable oil cup grated Parmesan cheese tablespoons chopped parsley cloves garlic teaspoon salt teaspoon dried basil tablespoons butter or margarine cup water ounces crumbled Feta cheese

Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Toss with pasta. Sprinkle Feta on top and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 325 Calories (kcal); 11g Total Fat; (30% calories from fat); 11g Protein; 45g Carbohydrate; 22mg Cholesterol; 398mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 3472 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Linguine with Exotic Mushrooms Recipe By Serving Size Categories Amount -------6 4 4 : : 2 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------ounces ounces ounces

Ingredient -- Preparation Method -------------------------------Linguine -- uncooked button mushrooms wild mushrooms (shiitake, cremini or oyster)

1 2

1/4 1/4

tablespoon tablespoons cup cup

butter or margarine chopped fresh parsley low-fat sour cream skim milk Salt and freshly ground pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shiitakes.) Slice mushrooms 1/4-inch thick. Melt the butter or margarine over low heat in a large skillet with a tight-fitting lid. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning. Whisk the sour cream and milk in a small bowl until smooth. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture. Drain the pasta and transfer it to the skillet. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between two plates, spooning extra sauce on top. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 9g Total Fat; (18% calories from fat); 17g Protein; 75g Carbohydrate; 22mg Cholesterol; 136mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4321 0 0 0 0 20071 * Exported from MasterCook * Linguine with Grilled Vegetables and Herb Bread Crumbs Recipe By Serving Size Categories Amount -------1 5 1 1 1 1 : : 6 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pound slices medium medium small medium

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti, or Thin Spaghetti -- uncooked white bread or wheat bread yellow squash -- cut into 3/8-inch-thick slices zucchini squash -- cut into 3/8-inch-thick slices eggplant -- cut into 3/8-inch-thick slices onion -- cut into 3/8-inch-thick slices

3 1/2 1 1 1 1 1 2 2 4 3 1/3

large bunch teaspoon tablespoon teaspoon tablespoon teaspoon cup tablespoons tablespoons tablespoons tablespoons

red tomatoes -- cut into 3/8-inch-thick slices fresh basil -- finely chopped OR dry basil fresh thyme -- finely chopped OR dry thyme fresh oregano -- finely chopped OR dry oregano grated Parmesan cheese Salt and freshly ground black pepper -- to taste extra-virgin olive oil OR vegetable oil lemon juice balsamic vinegar

Cook pasta according to package directions; drain. Preheat oven to 250�F. Tear bread slices into small pieces, place on baking sheet and bake until dry, about 20 minutes. Meanwhile, brush zucchini and yellow squash with a little vegetable oil and grill on both sides along with eggplant, onion and tomato slices. Do not over-grill; keep fairly firm. Cool slightly and chop into 3/8-inch pieces. When bread is dry, crumble it with your hands or chop in food processor until crumbled. In a small bowl, combine basil, thyme and oregano, Parmesan cheese and salt and pepper to taste. Toss crumbs in basil mixture to coat. Heat oil in large saut� pan. Add lemon juice, balsamic vinegar and grilled vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if desired. Toss vegetables with cooked pasta. Divide into appropriate portion sizes. Top with seasoned bread crumbs. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 450 Calories (kcal); 8g Total Fat; (16% calories from fat); 15g Protein; 80g Carbohydrate; 4mg Cholesterol; 210mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 1625 0 0 0 0 5296 2130706543 0 87 0 0 2130706543 0 0 2130706543 0 3133 3261 0 2130706543 0 0 * Exported from MasterCook * Linguini with Zucchini and Cheese

Recipe By Serving Size Categories Amount -------1 2 1 2 2 1/2 1/3 1 8

: : 4 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure -----------14-ounce jar medium medium cloves tablespoons teaspoon cup cup ounces

Ingredient -- Preparation Method -------------------------------Rag� Old World Style Spaghetti Sauce zucchini -- thinly sliced onion -- finely chopped garlic -- minced margarine basil grated Parmesan cheese shredded Provolone cheese linguini -- cooked and drained

In a medium saucepan, simmer sauce until heated through. Set aside and keep warm. In a large skillet, saut� zucchini, onion and garlic in margarine until vegetables are almost tender. Add basil. Spoon sauce, Parmesan and Provolone cheeses, and zucchini mixture over hot linguini. Toss to coat well. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 498 Calories (kcal); 20g Total Fat; (36% calories from fat); 22g Protein; 57g Carbohydrate; 28mg Cholesterol; 1139mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4098 0 0 1198 0 * Exported from MasterCook * Low-Fat Vegetable Lasagne Recipe By Serving Size Categories Amount -------9 1 1 2 8 1/4 : : 8 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pieces medium teaspoon ounces cup

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked yellow onion (about 1 cup) -- chopped vegetable oil garlic cloves -- crushed mushrooms (optional) -- sliced thin fresh parsley -- chopped

1 1/4 1/2 1/2 3/4

2 1 2

10-ounce package frozen spinach -- thawed, drained thoroughly teaspoon salt teaspoon dried basil teaspoon dried oregano cups meatless tomato or spaghetti sauce 15-ounce container part-skim or reduced-fat Ricotta cheese cup shredded, part-skim Mozzarella cheese tablespoons grated Parmesan cheese

Prepare pasta according to package directions; drain and cover with cool water until ready to use. While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms (if using) to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl. Add the reserved cook over medium Uncover and cook 1 minute. Season cooked onion and the spinach to the skillet. Cover and heat until the spinach is wilted, about 3 minutes. over medium heat to evaporate any excess moisture, about with a pinch of salt.

Heat oven to 350�F. Drain the lasagne and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom of a 13 � 9 � 3-inch pan. Arrange 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the Ricotta. Sprinkle with 1/4 cup of the shredded Mozzarella cheese. Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining Ricotta mixture, and 1/4 cup of the Mozzarella. Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the Mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 10g Total Fat; (35% calories from fat); 14g Protein; 29g Carbohydrate; 23mg Cholesterol; 551mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 4288 0 0 4196 0 3472 0 0 0 5072 20167 921 0 * Exported from MasterCook * Masala and Onion Pakora Recipe By :

Serving Size Categories Amount -------1 1/2 2 1 1 1/4 2

: 4 Preparation Time :0:20 : Amma's Indian Recipes Side Dishes

Breads

Measure -----------cups medium tablespoon tablespoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS chick pea flour onions -- finely sliced (about 2 1/2 cups) ginger paste garlic paste red chili powder butter Salt -- to taste Oil -- to deep fry SET ONE coriander seeds whole clove cinnamon stick (1 inch)

1 3 1

teaspoon stick

Powder Set 1. Keep aside. In a bowl add chopped onion, flour, salt, butter, chili powder, powdered Set 1, ginger and garlic paste and mix well. There is no need to add water as liquid from the onion will be enough. (Hence, it is important that you knead the onion pieces well.) The dough will not be too tightly packed like chapati dough. Heat oil in a skillet, and when oil is hot, reduce heat to medium. Take a fistful of dough (remember to not press down on the dough in your fist too hard) and with your thumb and pointing finger drop little dough balls (need not be round) into the skillet. Fry until brown. Serve hot. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 9g Total Fat; (34% calories from fat); 9g Protein; 31g Carbohydrate; 16mg Cholesterol; 97mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Instead of Set 1 you may use 3/4 teaspoon of Amma's Meat Masala for a similar taste. Nutr. Assoc. : 0 26671 0 0 0 2614 0 0 0 0 0 415 0 2705

* Exported from MasterCook * Mediterranean Lasagne Recipe By Serving Size Categories Amount -------9 1 1 2 1 3 4 1 1 1/2 : : 12 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pieces tablespoon large cloves pound cups ounces cup 28-ounce can cup

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked vegetable oil onion -- finely diced garlic -- minced eggplant -- peeled and finely diced part-skim Ricotta cheese Feta cheese -- crumbled plain low-fat yogurt tomato sauce grated Parmesan cheese

Cook lasagne according to package directions; drain. Preheat oven to 350�F. Warm oil in a large saucepan over low heat. Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. Meanwhile, stir together the Ricotta, Feta and yogurt. When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture. In a 9 � 13 � 2-inch baking dish, spread a little of the eggplant mixture over the bottom and cover with 3 pieces of lasagne. Spoon some of the Ricotta over the lasagne. Continue to layer with eggplant mixture, lasagne, and Ricotta. Place a layer of lasagne on top. Spread the reserved eggplant over lasagne and sprinkle with Parmesan. Bake uncovered for 45 minutes, until cheese is brown. Serves 10-12 Cuisine: "Mediterranean" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 9g Total Fat; (38% calories from fat); 13g Protein; 20g Carbohydrate; 30mg Cholesterol; 661mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 0 0 0 0 4940 0 20137 1506 0

* Exported from MasterCook * Mediterranean Vegetable Pasta Salad Recipe By Serving Size Categories Amount -------3 2 1 3/4 3/4 1/2 : : 8 Preparation Time :0:00 : Pasta Salads

Rag�

Measure -----------cups cups cup teaspoon cup cup

Ingredient -- Preparation Method -------------------------------rotini (8 oz.) -- uncooked partially peeled cucumber slices -- cut into halves cherry tomato quarters dried dillweed reduced-calorie or fat-free ranch salad dressing plain lowfat yogurt Crumbled Feta cheese (optional)

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled pasta with cucumber, tomato and dillweed. In small bowl, stir together dressing and yogurt; stir into pasta mixture until evenly coated. Cover; refrigerate, stirring occasionally. Sprinkle with cheese before serving, if desired. Cuisine: "Mediterranean" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 5g Total Fat; (26% calories from fat); 5g Protein; 29g Carbohydrate; 1mg Cholesterol; 211mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 26616 2557 20204 26371 4522 3272 * Exported from MasterCook * Menthi Vankaaya (Eggplant in Fenugreek Sauce) Recipe By Serving Size Categories : : 3 Preparation Time :0:15 : Amma's Indian Recipes Sauces/ Bastes/ Gravies

Rice Vegetables

Amount -------1 1 1

Measure -----------pound tablespoon cup teaspoon teaspoon

1/3 1/3

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS baby eggplants tamarind paste oil red chili powder turmeric Salt -- to taste SET ONE coriander seeds fenugreek seeds black gram bengal gram sesame seeds asafoetida oil

2 1 1 2 1 2 1/2

teaspoons teaspoon teaspoon teaspoon teaspoons small piece teaspoons

In a skillet heat Set 2 on low heat while constantly stirring and when the black gram turns slightly brown remove from heat. Let cool and then powder. To the above powder add salt, chili powder, turmeric, tamarind paste and a few drops of water and make into a semi-solid paste. Wash eggplants, pat dry and then cut them into four, lengthwise, to 3/4 of their total length. Stuff a little of the above semi-solid paste into each eggplant and keep aside. Repeat for the remaining eggplants. Heat oil in a wide, nonstick skillet and place all the above eggplants in it. Cook on medium heat while periodically turning them upside down. Cook until the eggplant is tender. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 29g Total Fat; (84% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with plain white rice. Nutr. Assoc. : 0 3234 0 0 2614 0 0 0 0 0 3271 0 0 0 0 0 * Exported from MasterCook *

Mini Zucchini Pizzas Recipe By Serving Size Categories Amount -------1 1 1 1 3 toasted 1 2 : : 6 Preparation Time :0:00 : Pizza

Rag�

Measure -----------cup small tablespoon 14-ounce jar cup tablespoons

Ingredient -- Preparation Method -------------------------------chopped scallions zucchini -- thinly sliced vegetable oil Rag� Pizza Quick Sauce English muffins (whole wheat or white) -- split and shredded Muenster cheese (4 oz.) grated Parmesan cheese

Preheat oven to 350 degrees F. In a large skillet, saut� scallions and zucchini in vegetable oil until tender. Spoon 1 1/2 tablespoons pizza sauce on each toasted muffin half. Evenly top with Muenster cheese, zucchini and scallions; sprinkle with Parmesan cheese. Place on baking sheet and bake 15-20 minutes or until cheese melts. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 11g Total Fat; (48% calories from fat); 10g Protein; 16g Carbohydrate; 19mg Cholesterol; 782mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 455 3246 4184 0 * Exported from MasterCook * Miso Soup Recipe By Serving Size Categories Amount -------1 2 : : 6 Preparation Time :0:00 : Indiana Soybean Board

Soups/ Stews

Measure -----------teaspoon cloves

Ingredient -- Preparation Method -------------------------------soybean oil garlic -- mashed

1/2 1 1 2 1 4 1/2

cup teaspoon cup cup tablespoons tablespoon cups

onions -- sliced lengthwise fresh ginger root -- grated carrots -- thinly sliced mushroom -- thinly sliced miso dry sherry -- to taste water

Heat oil in medium saucepan over medium heat. Add garlic and onions, saut� until soft. Add fresh ginger root, carrots and mushrooms. Cook an additional 5-10 minutes, or until vegetables are crisp tender. Dissolve miso in 1/4 cup of the water and add it to the vegetables in the saucepan along with the remaining water and dry sherry. Reheat and serve. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 1g Total Fat; (30% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 219mg Sodium Food Exchanges: 0 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 * Exported from MasterCook * Muesli Cookies Recipe By Serving Size Categories Amount -------1 4 1 2 1/4 1/2 : : 40 Preparation Time :0:00 : Cookies and Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------recipe cups cup cup teaspoon

Ingredient -- Preparation Method -------------------------------Oregon Hazelnut Energy Balls bran flakes buttermilk eggs brown sugar baking soda

Mix all ingredients together and let stand while you mix 1 recipe of Oregon Hazelnut Energy Balls. Combine both mixtures including the chopped Oregon hazelnuts intended for rolling the energy balls. Spoon 1 tablespoon rounds on a greased cookie sheet and bake at 325�F for approximately 12 minutes or until lightly browned and set. These are intended to be soft and chewy. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"

S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "40 cookies" T(Baking Time): "0:12" - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 5g Total Fat; (40% calories from fat); 4g Protein; 14g Carbohydrate; 13mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2329 0 0 0 0 * Exported from MasterCook * Oregon Hazelnut Energy Balls Recipe By Serving Size Categories Amount -------1/2 1/3 3/4 1/4 1 1 : : 20 Preparation Time :0:00 : Cookies and Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------cup cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------peanut butter honey dry milk grated Cheddar cheese Muesli Oregon hazelnuts -- chopped

Mix together peanut butter, honey, dry milk, cheese and Muesli; let rest for 5 minutes and roll into approximately 20 1-inch balls. Roll in chopped Oregon hazelnuts. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 10g Total Fat; (57% calories from fat); 5g Protein; 11g Carbohydrate; 6mg Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 5883 3677

* Exported from MasterCook * Mushroom Korma Recipe By Serving Size Categories Amount -------1 2 1 1/2 1 4 1 1/2 2 1/4 1 1 2 3/4 : : 4 Preparation Time :0:30 : Amma's Indian Recipes Vegetables

Rice

Measure -----------pound tablespoons tablespoon teaspoon teaspoon stick teaspoon teaspoon teaspoon big medium cup

Ingredient -- Preparation Method -------------------------------mushrooms poppy seeds (gasgasalu) coriander seeds cumin ginger paste whole clove cinnamon stick (1 inch) anise seed (saunf) cardamom turmeric red chili powder onion tomatoes oil Salt -- to taste

Wash mushrooms thoroughly. Slice into halves and keep aside. Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside. Make into a paste ginger, garlic, onion and tomato. Mix mushrooms with all of the above and red chili powder, turmeric and salt to taste. In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1 1/2 cup water. Lower heat and let cook for 15-17 minutes. Goes well with plain white rice and/or parathas. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 46g Total Fat; (79% calories from fat); 5g Protein; 21g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 1156 0 0 0 0 2705 23 0 0 2614 0 0 0 0 * Exported from MasterCook * Neapolitan Pizza Recipe By Serving Size Categories Amount -------3 1 1 2 3 3 3 2 1 1/2 3 4 2/3 2/3 1/2 3/4 : : 4 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Measure -----------cups package teaspoon cup tablespoons medium cloves tablespoons cups cups cups teaspoons cup cup

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (3 to 3 1/2 cups) grated Parmesan cheese Fleischmann's� Rapid Rise Yeast salt very warm water (120� to 130�F) olive or vegetable oil TOPPING onions -- sliced in 1/4-inch rings garlic -- minced olive oil shredded Mozzarella cheese thinly sliced Roma (plum) tomatoes thinly sliced zucchini basil leaves grated Parmesan cheese tomato sauce -- (see recipe)

In large bowl, combine 2 cups flour, 1/2 cup grated Parmesan cheese, undissolved yeast and salt. Stir water and 2 tablespoons olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. In large skillet, saut� onions and garlic in 1 tablespoon olive oil over medium heat, stirring occasionally, until tender, about 10 minutes; reserve. Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans. Evenly spread Quick Tomato Sauce (1/3 cup on each), reserved onion mixture and Mozzarella cheese on pizzas, dividing evenly. Arrange tomato and zucchini slices in 4 concentric circles on each pizza. Drizzle remaining olive oil over vegetables and sprinkle with basil leaves and Parmesan cheese. Bake at 400�F for 20 to 25 minutes or until done. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 (12-inch) pizzas"

- - - - - - - - - - - - - - - - - - Per serving: 813 Calories (kcal); 37g Total Fat; (40% calories from fat); 32g Protein; 91g Carbohydrate; 62mg Cholesterol; 1158mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 14 0 26366 0 3728 986 0 0 0 0 0 0 20185 26099 3333 0 1506 * Exported from MasterCook * Noodle Eggplant Casserole Recipe By Serving Size Categories Amount -------8 1 1/2 3/4 1 1/2 1/8 1/2 1/3 4 : : 4 Preparation Time :0:00 : Casseroles Pasta

National Pasta Association

Measure -----------ounces cup cup 16-ounce can teaspoon teaspoon teaspoon cup ounces

Ingredient -- Preparation Method -------------------------------Medium Egg Noodles -- uncooked eggplant -- peeled and cut into 1/4-inch slices egg substitute fine dry bread crumbs low-sodium tomato sauce garlic powder pepper oregano grated Parmesan cheese -- divided part-skim Mozzarella cheese -- thinly sliced, divided

Prepare noodles according to package directions. While noodles are cooking, dip each slice of eggplant into egg substitute, then into bread crumbs. Coat each side well. Spray a cookie sheet with vegetable cooking spray. Place eggplant slices on cookie sheet and place under broiler for 3 to 4 minutes on each side, or until lightly browned. Preheat oven to 375�F. In a medium bowl, combine tomatoes, tomato sauce, garlic powder, pepper and oregano. When noodles are done, drain well. Spray a 2-quart baking dish with cooking spray. Place a layer of eggplant in bottom of baking dish. Layer half the noodles, followed by half the tomato mixture. Sprinkle half the Parmesan cheese and half the Mozzarella cheese on top. Cover with foil and bake for 30 minutes. Remove foil and continue baking 15 minutes, until cheese is melted and top is lightly browned. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - -

Per serving: 519 Calories (kcal); 14g Total Fat; (24% calories from fat); 27g Protein; 73g Carbohydrate; 75mg Cholesterol; 1210mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 0 0 20080 1506 0 0 0 0 921 0 * Exported from MasterCook * Nutty Apple Salad Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 1/4 1/4 :Penny Drumheller, Drumheller's Orchard, Lovingston, VA : 4 Preparation Time :0:00 : Fruit Salads Virginia Apple Growers Assoc. Ingredient -- Preparation Method -------------------------------sweet apples -- unpeeled diced celery seedless grapes -- halved peanuts -- (salted or unsalted) mayonnaise sour cream

Measure -----------cup cup cup cup cup

Core and dice apples. Do not peel. Combine apples, celery, grapes and peanuts. Toss with mayonnaise and sour cream. Source: "Virginia Apple Growers Association" S(Internet address): "http://www.vvac.org/vaapples/index.html" - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 24g Total Fat; (66% calories from fat); 6g Protein; 21g Carbohydrate; 11mg Cholesterol; 106mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26493 0 0 0 0 0 * Exported from MasterCook * Oat Bran Crescent Rolls Recipe By Serving Size Categories Amount -------1 1/2 : : 16 Preparation Time :0:00 : Breads

Fleischmann's Yeast

Measure -----------cups

Ingredient -- Preparation Method -------------------------------orange juice

1 3 1/2 2 1/3 2 1 1/2 1/2 1/4 1 1 1

cup cups packages cup teaspoons teaspoons cup cup

plus 2 tablespoons oat bran all-purpose flour (3 1/2 to 4 cups) Fleischmann's� Active Dry or Rapid Rise Yeast brown sugar orange peel salt water vegetable oil -- at room temperature egg white -- lightly beaten

3/4 1/2

ORANGE DATE FILLING 8-ounce package chopped or pitted dates -- snipped cup orange juice cup oat bran teaspoon ground cinnamon Baking spray

Bring orange juice to boil; remove from heat and stir in 1 cup oat bran. Cool to very warm (120� to 130�F), about 15 minutes. In large bowl, combine 1 cup flour, undissolved yeast, brown sugar, orange peel and salt. Heat water and vegetable oil until very warm, 120� to 130�F. Stir liquids into dry ingredients. Add oat bran mixture; stir vigorously until well blended. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in bowl coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Fleischmann's� Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.) Prepare Orange-Date Filling: Heat chopped dates or pitted dates (snipped) and orange juice in saucepan over medium heat. Simmer 8 minutes, stirring occasionally, until very thick. Stir in oat bran and ground cinnamon. Cool. Punch dough down. Divide dough into two equal pieces; roll each piece to 14-inch circle. Spread half of filling over each circle to within 1/2-inch of edge. Cut each into 8 pie-shaped wedges. Roll up from wide ends to make crescents. Place crescents on baking sheets coated with cooking spray; curve ends slightly. Spray tops of crescents with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 15 minutes. Brush with egg white; sprinkle with remaining oat bran. Bake at 375�F for 20 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 Rolls" - - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 5g Total Fat; (16% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 207mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 964 14 2018 0 0 0 0 0 0 0 0 2662 0 0 0 0 * Exported from MasterCook * Oh Calcutta Cucumber Salad Recipe By Serving Size Categories Amount -------2 3 1 1 1/2 1 : : 6 Preparation Time :0:00 : California Olive Industry

Salads

Measure -----------cups cups cup cup cup tablespoon

Ingredient -- Preparation Method -------------------------------California ripe olive halves plum tomatoes -- seeded and diced zucchini -- diced cucumber -- seeded and diced Italian dressing curry powder

Combine ripe olive halves with next three ingredients in large bowl. Reserve. Combine Italian dressing and curry powder. Whip well. Add dressing to olive mixture. Stir gently. Cover. Refrigerate at least 1 hour. Source: "California Olive Industry" S(Internet address): "http://www.calolive.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 15g Total Fat; (72% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 557mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4281 0 0 0 758 0 * Exported from MasterCook * Olive Lovers' Pasta Recipe By Serving Size Categories Amount : : 6 Preparation Time :0:00 : Pasta

Rag�

Measure

Ingredient -- Preparation Method

-------1 1 1/2 1/2 2

------------ -------------------------------28-ounce jar Rag� Hearty Pasta Sauce 12-ounce package tri-color pasta twists -- cooked and drained cup sliced black olives cup sliced Spanish olives tablespoons grated Parmesan cheese

In a medium saucepan, simmer sauce over low heat, stirring occasionally until heated through. Spoon sauce and olives over pasta; toss to coat well. Sprinkle with Parmesan cheese. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 5g Total Fat; (13% calories from fat); 10g Protein; 65g Carbohydrate; 1mg Cholesterol; 753mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 474 848 0 3584 0 * Exported from MasterCook * Oregon Hazelnut Energy Balls Recipe By Serving Size Categories Amount -------1/2 1/3 3/4 1/4 1 1 : : 20 Preparation Time :0:00 : Cookies and Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------cup cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------peanut butter honey dry milk grated Cheddar cheese Muesli Oregon hazelnuts -- chopped

Mix together peanut butter, honey, dry milk, cheese and Muesli; let rest for 5 minutes and roll into approximately 20 1-inch balls. Roll in chopped Oregon hazelnuts. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 10g Total Fat; (57% calories from fat); 5g

Protein; 11g Carbohydrate; 6mg Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 5883 3677 * Exported from MasterCook * Oregon Hazelnut Stuffed Artichokes Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes Vegetables

Amount -------4 1/2 1/2 1/4 1 2 1

Measure -----------medium cup cup cup clove tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------artichokes chopped and roasted Oregon hazelnuts (about 2 ounces) seasoned (Italian style) dry bread crumbs chopped pimiento-stuffed olives garlic -- pressed melted butter or margarine Boiling water salt

Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1 inch from top of artichokes. Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter. Spoon between leaves of artichokes. Stand them upright in deep saucepan large enough to hold snugly. Add 1" boiling water and salt. (Pour water around not over artichokes.) Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork. Add more boiling water, if needed. Serve with additional melted butter, if desired. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 18g Total Fat; (53% calories from fat); 9g Protein; 27g Carbohydrate; 16mg Cholesterol; 1184mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3677 4866 4281 0 4131 0 0 * Exported from MasterCook *

Oregon Hazelnut Vegetable Pie Recipe By Serving Size Categories Amount -------1 1 2 1/2 1/4 1 1 1 1/2 1 4 1 1/4 : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Main Dishes

Measure -----------cup cup cups cup cup cup cup cups cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------fresh broccoli -- chopped* fresh cauliflower -- sliced* fresh spinach -- chopped* chopped onion chopped green pepper Cheddar cheese -- grated coarsely chopped Oregon hazelnuts milk Bisquick eggs garlic salt pepper

Pre-cook broccoli and cauliflower until almost tender (about 5 minutes.) Drain well. Combine broccoli, cauliflower, spinach, onion, green pepper and cheese. Divide into two well-greased 8-inch pie pans. Top with Oregon hazelnuts. Beat together milk, Bisquick, eggs, garlic salt and pepper; pour over vegetable mixture. Bake at 400�F for 35 to 40 minutes, until golden brown. Allow to stand for 5 minutes before cutting. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 21g Total Fat; (62% calories from fat); 12g Protein; 18g Carbohydrate; 115mg Cholesterol; 583mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : This dish may be prepared ahead and frozen, unbaked. Cover tightly with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes. * 10-ounce packages of frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook. Nutr. Assoc. : 0 26073 0 0 20088 0 3677 0 2250 0 0 0 * Exported from MasterCook * Original Fiesta Bean Salad Recipe By :

Serving Size Categories Amount -------2 1/2 2 1 1 1/2 1 3 5 1/4 1/2 1 1/2 1

: 8 Preparation Time :0:00 : Ontario White Bean Producers

Salads

Measure -----------cups large stalks small small cup cup tablespoons tablespoons cup teaspoon clove teaspoon pinch

Ingredient -- Preparation Method -------------------------------cooked white pea beans celery -- sliced diagonally onion -- diced green or red pepper -- sliced black olives -- sliced (optional) cherry tomatoes -- halved vegetable oil (such as canola) white vinegar granulated sugar dry mustard garlic -- minced salt paprika

Combine cooked beans, celery, onion, green or red pepper, olives and tomatoes in a large bowl. Mix remaining ingredients together and pour over bean mixture; mix well. Cover and refrigerate at least 4 hours or overnight.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" T(Refrigerate): "4:00" - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 6g Total Fat; (31% calories from fat); 6g Protein; 25g Carbohydrate; 0mg Cholesterol; 222mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : � An excellent source of Riboflavin & Folate. � A good source of Vitamin E & Magnesium. � A high source of dietary fibre. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 5513 0 0 4693 0 0 1563 0 0 0 0 0 0 * Exported from MasterCook * Panzanella Stuffed Tomato

Recipe By Serving Size Categories Amount -------2 2 1/2 1 1/2 1/2 1/2 5 1 1/3 10

: : 10 Preparation Time :0:00 : Appetizer/Snack

Florida Tomato Committee

Measure -----------cups cups cups cup cup cup cup medium

Ingredient -- Preparation Method -------------------------------french bread -- in half inch cubes onion -- thinly sliced cucumber -- thinly sliced, peeled capers parsley -- flat-leafed, finely chopped garlic cloves -- minced olive oil red wine or balsamic vinegar Florida tomatoes Ground black pepper and salt to taste

On a sheet pan, toast bread cubes for about 5 minutes until lightly browned. In a bowl, combine onion, cucumber, capers, parsley, garlic and the bread cubes. In a small bowl, combine oil, vinegar, salt and pepper. Pour over salad mixture and toss. Let sit at room temperature for about an hour prior to serving. Core tomatoes. Scoop out pulp and seeds and discard. Make several slits 3/4 down sides of tomato creating an open cup. Fill with tangy salad mixture. Description: "Fling open the windows and let's eat outdoors! We voted this the ideal patio dining appetizer; a light, fresh but surprisingly dynamic flavor, simple to make and fun to serve." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 22g Total Fat; (75% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 113mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Makes the perfect appetizer or side dish. Nutr. Assoc. : 20157 0 0 2478 0 620 0 2140 26093 0 * Exported from MasterCook * Pappu Charuu (Vegetable and Lentil Soup-Like Dish) Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : Amma's Indian Recipes

Curry

Soups/ Stews Amount -------1 2 1/2 2 2 3 4 2 1 6 1 3 1 15 5 1/2 1/2 1/2 5 2 Measure -----------cup cups medium long medium Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS split red gram - arhar dal in Hindi, kandipappu in Telugu water SET ONE onions green chiles tomatoes French beans drumsticks carrot okras (ladies finger) red chile powder turmeric tamarind extract fist full coriander leaves curry leaves Salt -- to taste water SET TWO fenugreek seeds mustard seeds cumin garlic butter

1/2

teaspoon teaspoon teaspoons

cups teaspoon teaspoon teaspoon whole clove tablespoons

Wash the dal and boil in water until thoroughly cooked. Remove from heat, let cool and make into a paste in a grinder. Keep aside. Meanwhile chop all the vegetables into bite-sized pieces except the drumstick which is cut into 2 1/2 inch pieces. In a pot mix the vegetables, the above paste and the remaining ingredients in set 1 and bring to a boil on high heat. Reduce the heat to medium and let cook until the vegetables are cooked. Remove from heat and keep aside. In a deep skillet heat butter on low heat and add mustard seeds and cumin. When the mustard seeds start to pop add fenugreek seeds and slightly crushed garlic cloves. When the garlic starts to turn light brown add contents from pot. Raise the heat to high and bring to a boil. Serve hot. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:45" - - - - - - - - - - - - - - - - - - -

Per serving: 733 Calories (kcal); 9g Total Fat; (10% calories from fat); 40g Protein; 128g Carbohydrate; 27mg Cholesterol; 116mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Serving Ideas : This dish goes very well with uthappam, plain white rice, idli and dosa. Nutr. Assoc. : 0 3920 0 0 0 0 3577 0 3323 2575 0 985 2614 0 0 26601 0 0 0 0 0 3271 3271 939 0 0 * Exported from MasterCook * Parmesan Herb Bread Recipe By Serving Size Categories Amount -------3 1/2 1 2 2 2 1 1 1/4 1 1 : : 12 Preparation Time :0:00 : Appetizer/Snack Yeast Bread

Fleischmann's Yeast

Measure -----------cups cup tablespoons packages teaspoons teaspoon cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 1/4 cups) grated Parmesan cheese (4 ounces) sugar Fleischmann's� Rapid Rise Yeast fines herbes salt water egg -- at room temperature egg white -- lightly beaten

In large bowl, combine 1 1/2 cups flour, cheese, sugar, undissolved yeast, fines herbes and salt. Heat water until very warm (125� to 130�F); stir into dry ingredients. Stir in whole egg and enough remaining flour to make soft dough. Knead on lightly floured surface, until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes. Roll dough to 7- � 11-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place in greased 8 1/2- � 4 1/2-inch loaf pan. Cover, let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Brush loaf with egg white. Bake at 375�F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 3g Total Fat; (13% calories from fat); 8g Protein; 31g Carbohydrate; 21mg Cholesterol; 313mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 1034 0 26366 4164 0 0 0 0 * Exported from MasterCook * Pasta and Walnut Fruit Salad Recipe By Serving Size Categories Amount -------8 1 1 1 1 1 1 1/2 1/2 : : 8 Preparation Time :0:00 : National Pasta Association Salads

Pasta

Measure -----------ounces cup tablespoon cup 11-ounce can cup cup cup cup

1/4

Ingredient -- Preparation Method -------------------------------Medium Shells, Rotini or other medium pasta shape -- uncooked non-fat plain yogurt honey frozen orange juice concentrate -- thawed juice-packed mandarin oranges -- drained seedless red grapes -- cut into halves seedless green grapes -- cut into halves apple -- cored and chopped sliced celery walnut halves

Prepare pasta according to package directions; drain. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover and chill thoroughly. Serves 6-8 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 5g Total Fat; (18% calories from fat); 8g Protein; 42g Carbohydrate; 1mg Cholesterol; 33mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 20137 0 0 4086 4707 3582 0 0 5471 * Exported from MasterCook * Pasta and Walnut Stir-Fry

Recipe By Serving Size Categories

: : 6 Preparation Time :0:00 : National Pasta Association Stir-Fry

Pasta

Amount Measure -------- -----------8 ounces 3 tablespoons 2 tablespoons 1 teaspoon 1/8 teaspoon 1 tablespoon 2 large 1 into small strips 3/4 cup 1/2 small 4 ounces 4 1/4 cup

Ingredient -- Preparation Method -------------------------------Angel Hair or Capellini -- uncooked low-sodium soy sauce vegetable oil sugar hot red pepper flakes vegetable oil carrots -- thinly sliced red or yellow bell pepper -- ribs and seeds removed, cut toasted walnuts* -- divided red onion -- thinly sliced fresh snow peas fresh mushrooms -- sliced water

Prepare pasta according to package directions. While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes. Heat oil in a medium skillet over high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Stir-fry 1 minute. Add water. Cook and stir 3 minutes longer. Add pasta and toss to mix. Add soy sauce mixture; toss well and serve. Serves 4-6 Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 16g Total Fat; (43% calories from fat); 10g Protein; 38g Carbohydrate; 0mg Cholesterol; 314mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : *To toast walnuts: In small skillet, heat 1 teaspoon vegetable oil. Add walnuts and cook and stir until browned, about 3 to 4 minutes. Nutr. Assoc. : 1322 0 0 0 4714 0 0 2236 5471 0 0 0 0 * Exported from MasterCook * Pasta Mexicali

Recipe By Serving Size Categories Amount -------8 1 1 1 1 1/2 1/4 1/2 2 1 2 1 1/2 1/2 1/2 1/4 1/4

: : 8 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------ounces 16-ounce can 16-ounce can 11-ounce can cup cup cup cup tablespoons cup tablespoon cloves teaspoons teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------Penne, Mostaccioli, or Rotini -- uncooked black beans -- rinsed and drained cannellini beans -- rinsed and drained yellow corn kernels -- drained chopped red onion finely diced red bell pepper chopped fresh cilantro (1/4 to 1/2 cup) chopped fresh parsley OR dried parsley cider vinegar Dijon mustard garlic -- minced ground cumin cayenne pepper -- (optional) black pepper vegetable oil

Prepare pasta according to package directions; drain. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk oil into vinegar mixture. Add vinegar mixture to pasta and stir well. Serve well-chilled. Cuisine: "Mexican" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 8g Total Fat; (24% calories from fat); 10g Protein; 47g Carbohydrate; 0mg Cholesterol; 405mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 311 578 512 26006 2679 20165 384 20067 0 2130706543 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta Primavera Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Amount -------1 3 3 1 1 1 1 1 4 2 2 1

1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce package Linguine or other long pasta shape -- uncooked tablespoons olive oil OR tablespoons vegetable oil cup snow peas cup broccoli flowerettes cup cauliflower flowerettes cup red and yellow bell pepper -- peeled and julienned baby carrot -- peeled and julienned cup shiitake, morel or chanterelle mushrooms fresh basil leaves OR teaspoons minced fresh chervil cloves garlic -- minced cup grated Parmesan cheese

Cook pasta according to package directions; drain. Heat oil. Add remaining ingredients except Parmesan. Saut� over medium heat for 3 minutes. Toss with pasta. Sprinkle with fresh herbs, Parmesan and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 635 Calories (kcal); 18g Total Fat; (25% calories from fat); 25g Protein; 92g Carbohydrate; 16mg Cholesterol; 395mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4365 0 0 2130706543 0 2358 2512 4695 26070 4196 0 0 2130706543 0 0 * Exported from MasterCook * Pasta Primavera Piquante Recipe By Serving Size Categories Amount -------1 2 3/4 3/4 3/4 3 3 : : 6 Preparation Time :0:00 : Pasta

Rag�

Measure -----------tablespoon cloves cup cup cup cups cups

Ingredient -- Preparation Method -------------------------------olive oil or vegetable oil garlic -- minced chopped green pepper chopped sweet red pepper chopped onion fresh broccoli florets sliced fresh mushrooms (about 8 oz.)

3/4 2 2 12

cup tablespoons tablespoons ounces

reduced-calorie Italian salad dressing balsamic vinegar OR red wine vinegar angel hair pasta -- uncooked Salt and ground black pepper -- to taste Grated Parmesan cheese (optional)

In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1 minute, stirring constantly; do not brown. Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook, stirring frequently, 3 minutes or until crisp-tender. Stir in salad dressing and vinegar; remove from heat. Meanwhile, cook pasta according to package directions. Toss vegetable mixture and hot pasta until well blended; season to taste. Sprinkle with cheese, if desired. 6 servings (about 1 1/3 cups each) Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 6g Total Fat; (18% calories from fat); 10g Protein; 52g Carbohydrate; 2mg Cholesterol; 253mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 986 0 3591 4713 0 2358 4977 3993 2140 0 2130706543 0 0 0 * Exported from MasterCook * Pasta Toss Primavera Recipe By Serving Size Categories Amount -------1 2 4 1 1 : : 2 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------18 1/4-ounce jar Rag� Pasta Toss Sauce � Herbs & Olive Oil with Tomatoes and Garlic ounces penne -- uncooked cups fresh broccoli florets medium zucchini -- quartered lengthwise and sliced medium red bell pepper -- thinly sliced Grated Parmesan cheese

In a medium saucepan, simmer sauce over low heat until heated through, stirring occasionally. Meanwhile, cook pasta according to package directions; during last 3 minutes of cooking, add vegetables to pasta cooking water. Drain pasta and vegetables well. Spoon sauce over pasta and vegetables; sprinkle with Parmesan cheese. Toss to coat Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 1g Total Fat; (5% calories from fat); 10g Protein; 35g Carbohydrate; 0mg Cholesterol; 46mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 471 312 2358 0 0 0 * Exported from MasterCook * Pasta with Cream Sauce and Mushrooms Recipe By Serving Size Categories Amount -------1 2 2 1 1/4 1/4 1/4 1 2/3 1/4 1/2 1/2 1 1/4 2 1 : : 4 Preparation Time :0:00 : Indiana Soybean Board Pasta

Main Dishes

Measure -----------tablespoon tablespoons cloves teaspoon teaspoon teaspoon cup cups cup teaspoon teaspoon cup cups pound

Ingredient -- Preparation Method -------------------------------olive oil chopped onions garlic -- minced oregano dried thyme dried rosemary white wine soymilk margarine salt white pepper bay leaf flour fresh vegetables (try broccoli, mushrooms, cauliflower, and zucchini) -- cut into small pieces pasta -- cooked

In a large saucepan, heat the olive oil over low heat. Add the onion and garlic, and saut� until tender. Add the oregano, thyme, and rosemary, and saut� a few minutes more. Add the wine and bring to a boil.

Add the soymilk, margarine, salt, pepper, and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts. Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes. Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 641 Calories (kcal); 19g Total Fat; (26% calories from fat); 20g Protein; 96g Carbohydrate; 0mg Cholesterol; 431mg Sodium Food Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3159 0 0 5062 0 0 0 0 0 206 0 * Exported from MasterCook * Pasta with Roasted Peppers Recipe By Serving Size Categories Amount -------1 1 1 1/4 1 2 : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------28-ounce jar Rag� Hearty Pasta Sauce 7-ounce jar roasted red peppers -- drained and chopped tablespoon minced fresh parsley teaspoon crushed red pepper flakes 16-ounce package rotini -- cooked and drained tablespoons grated Parmesan cheese

In a medium saucepan, simmer sauce over low heat, stirring occasionally until heated through. Add peppers, parsley and crushed red pepper. Spoon sauce over hot pasta. Toss to coat well. Sprinkle with Parmesan cheese. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 308 Calories (kcal); 2g Total Fat; (7% calories from fat); 10g Protein; 60g Carbohydrate; 1mg Cholesterol; 420mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates Nutr. Assoc. : 474 0 0 4714 0 0 * Exported from MasterCook * Penne with Zucchini and Parmesan Recipe By Serving Size Categories Amount -------1 1 2 1 1 1 1/4 2/3 : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pound pound tablespoons tablespoon tablespoon large clove teaspoon cup

Ingredient -- Preparation Method -------------------------------Penne, Mostaccioli, or other medium pasta shape -- uncooked medium zucchini butter or margarine olive oil OR vegetable oil garlic -- minced hot red pepper flakes -- or to taste freshly grated Parmesan cheese Grated Parmesan cheese -- to taste

Cook pasta according to package directions. While pasta is cooking, grate zucchini. Heat butter and oil together in large skillet until mixture begins to bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook 1 more minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1 minute more. When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional Parmesan, if desired. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 579 Calories (kcal); 15g Total Fat; (23% calories from fat); 21g Protein; 89g Carbohydrate; 26mg Cholesterol; 318mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 5663 0 0 0 2130706543 0 4714 1034 1034 * Exported from MasterCook *

Pesto Presto Eggplant Parmigiana Recipe By Serving Size Categories Amount -------2 1/2 1/2 1 6 3/4 : : 6 Preparation Time :0:00 : California Olive Industry Pasta

Main Dishes

Measure -----------cups cup cup 28-ounce can slices cup

Ingredient -- Preparation Method -------------------------------California ripe olive slices herb pesto* Mozzarella cheese -- grated herbed pasta sauce** eggplant -- 3/4-inch thick Parmesan cheese -- grated

Combine ripe olive slices with pesto and Mozzarella. Reserve. Pour half the pasta sauce into large baking pan(s) treated with non stick spray. Place eggplant slices on sauce. Divide olive mixture over eggplant slices, about 1/2 cup for each slice. Top with remaining sauce. Sprinkle with each slice with 2 tablespoon grated Parmesan. Bake at 350�F for about 35 minutes, or until top is golden and sauce is bubbly. Source: "California Olive Industry" S(Internet address): "http://www.calolive.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 348 Calories (kcal); 20g Total Fat; (49% calories from fat); 14g Protein; 33g Carbohydrate; 22mg Cholesterol; 770mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : * Romance & trade ** Del Monte & trade; D'Italia Nutr. Assoc. : 4281 4449 0 1001 0 0 * Exported from MasterCook * Pistachio Pasta Salad Florentine Recipe By Serving Size Categories Amount -------6 2 2 1 1/2 1/2 2 2 1/2 : : 4 Preparation Time :0:00 : Pasta The National Honey Board

Salads

Measure -----------ounces cups cups cups cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------pasta -- small tube shape fresh spinach -- torn halved cherry tomatoes frozen peas -- thawed pistachio nuts -- shelled honey Dijon mustard

3 1 1 1/2 1/2

tablespoons teaspoons teaspoon

red wine vinegar egg white oregano -- crumbled garlic powder

Thaw peas quickly by placing in a sieve and rinsing with hot water. Drop pasta into boiling water, return to boil. Cook 10 to 15 minutes or until tender. Drain. Toss pasta, spinach, tomatoes, peas, pistachios and dressing (see below) in large bowl. Makes 4 servings; 2 cups salad each. Dressing: Combine 2 tablespoons honey, 2-1/2 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, 1 egg white, 1-1/2 teaspoons dried oregano (crumbled) and 1/2 teaspoon garlic powder. Makes 1/2 cup. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 10g Total Fat; (22% calories from fat); 14g Protein; 58g Carbohydrate; 0mg Cholesterol; 215mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Suggested pasta: penne mostaccioli, rigatoni. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pizza Proven�al Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 3 2 : : 6 Preparation Time :0:00 : Pizza

Rag�

Measure -----------14-ounce jar cup cup cup cup cups tablespoons

Ingredient -- Preparation Method -------------------------------long loaf French bread -- split lengthwise Rag� Pizza Quick Sauce thinly sliced yellow pepper thinly sliced red pepper thinly sliced zucchini sliced black olives shredded Mozzarella cheese minced fresh parsley

Preheat oven to 375 degrees F. Place French bread halves on baking sheet. Evenly top each with pizza sauce. Layer yellow and red peppers, zucchini and black olives. Sprinkle with Mozzarella cheese and parsley. Bake 20-25 minutes or until cheese is bubbly. Source:

"Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 19g Total Fat; (36% calories from fat); 23g Protein; 52g Carbohydrate; 51mg Cholesterol; 1215mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 593 455 2854 20164 26099 0 0 0 * Exported from MasterCook * Primavera Pizza Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 1 1/2 1 1/2 3/4 1/4 1/2 : : 4 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Measure -----------tablespoon medium medium clove cups cups cup cup teaspoon

Ingredient -- Preparation Method -------------------------------olive or vegetable oil red or green bell pepper -- seeded, cut in strips onion -- thinly sliced carrot -- thinly sliced garlic -- pressed Classic Pizza Dough shredded Mozzarella cheese (6 ounces) mushroom slices (1/4-inch thick) spaghetti sauce grated Parmesan cheese (1 ounce) crushed red pepper (flakes) -- optional

Place oil, pepper, onion, carrot and garlic in large skillet over medium-high heat; stir and cook 4 minutes or until tender-crisp; remove from heat. Roll dough to 14 � 10-inch rectangle; fit into bottom and up sides of greased 13 � 9-inch baking pan. Sprinkle 1 cup Mozzarella cheese over dough. Arrange mushroom slices over cheese; drizzle with spaghetti sauce. Top with bell pepper mixture, remaining Mozzarella and Parmesan cheeses. Sprinkle with red pepper. Bake at 425�F on bottom rack for 30 minutes or until crust is crisp and lightly browned. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (13 � 9-inch) pizza" T(Baking Time):

"0:30" - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 18g Total Fat; (57% calories from fat); 13g Protein; 16g Carbohydrate; 42mg Cholesterol; 510mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 986 4693 0 0 0 0 922 4977 0 1034 3002 * Exported from MasterCook * Primavera with Zucchini, Tomato and Corn Recipe By Serving Size Categories Amount -------1 1 1 1 2 2 1 1 1 1/2 1/2 1/4 : : 6 Preparation Time :0:00 : National Pasta Association Vegetables

Pasta

Measure -----------pound tablespoon clove medium cups cups cup cup teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------Mostaccioli, Medium Shells, or other medium pasta shape -- uncooked vegetable oil garlic -- minced red onion -- chopped chopped zucchini chopped fresh tomato fresh corn OR frozen corn -- thawed hot red pepper flakes skim milk freshly grated Parmesan cheese minced Italian flat-leaf parsley Salt and freshly ground pepper -- to taste Additional freshly grated Parmesan cheese (optional garnish) -- freshly grated Parmesan cheese

Prepare pasta according to package directions; drain. Heat the oil in a large skillet. Add the garlic, red onion and zucchini and cook over medium-high heat until the garlic and onion are golden. Reduce heat to medium and add the tomato, corn, red pepper flakes, skim milk and Parmesan cheese. Stir until the cheese is melted and the vegetables are hot. Add the pasta and parsley and mix thoroughly. Season with salt and pepper to taste. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - -

Per serving: 398 Calories (kcal); 6g Total Fat; (13% calories from fat); 16g Protein; 70g Carbohydrate; 6mg Cholesterol; 163mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 0 0 0 26059 26075 0 2130706543 4714 0 1034 3394 4826 1034 0 * Exported from MasterCook * Rice and Artichoke Heart Baked Recipe By Serving Size Categories Amount -------1 1/2 3 3 12 1 1/2 1 1/4 1/4 : : 12 Preparation Time :0:00 : California Egg Commission Eggs

Casseroles

Measure -----------cups cups cups large cups teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------marinated artichoke hearts -- drained and chopped cooked brown rice -- chilled shredded Cheddar cheese California Fresh Eggs milk dry mustard black pepper paprika

Preheat oven to 350�. Mix together artichoke hearts, rice and cheese and pour into a greased 8 12 baking dish. Whisk together eggs, milk, and mustard and pour over rice mixture. Sprinkle with seasonings. (At this point, dish can be refrigerated overnight). Bake 50 minutes. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 17g Total Fat; (54% calories from fat); 17g Protein; 16g Carbohydrate; 249mg Cholesterol; 349mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : The Cheshire Cat * 36 West Valerio * Santa Barbara, CA 93101 * (805) 569-1610. Nutr. Assoc. : 0 0 0 3854 4138 0 0 0 * Exported from MasterCook * Rice Salad with Wasabi Dressing Recipe By :

Serving Size Categories Amount -------3 1 1 2 2

: 4 Preparation Time :0:00 : New Zealand Wasabi Salads

Rice

Measure ------------

small cups cups

Ingredient -- Preparation Method -------------------------------Wasabi Dressing -- see recipe spring onions (scallions) sweet red bell pepper cucumber -- peeled white rice -- cooked OR brown rice -- cooked

Thinly slice spring onions. Core, seed and dice red pepper into small pieces. Cut the cucumber in half lengthwise and scoop out seeds. Can remove part or all of skin if desired. Cut cucumber crosswise thinly into crescent shaped slices. Add vegetables and rice to dressing and toss well. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 4g Total Fat; (18% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 316mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5103 4695 0 4736 0 2130706543 * Exported from MasterCook * Wasabi Dressing Recipe By Serving Size Categories Amount -------2 1 1/4 1 1 1 : : 0 Preparation Time :0:00 : New Zealand Wasabi

Salads

Measure -----------teaspoons tablespoon cup tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Namida Wasabi paste (Hot) soy sauce rice wine vinegar sesame oil sugar ground white pepper

1/2

teaspoon

grated lemon zest

Combine all dressing ingredients (including Wasabi paste) and whisk until smooth. A blender or food processor works well with this. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 14g Total Fat; (62% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 1240mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with Rice Salad. Nutr. Assoc. : 1685 0 0 0 0 0 802 * Exported from MasterCook * Roasted Oregon Hazelnut Salad Recipe By Serving Size Categories Amount -------1 1 2 1/2 1/2 1/3 1/2 2 2 1/3 : : 10 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Salads

Measure -----------head cup cup cup cup tablespoons tablespoons cup

Ingredient -- Preparation Method -------------------------------Romaine -- torn into bite-size pieces avocado -- peeled and cubed tomatoes -- seeded and sliced roasted Oregon hazelnuts alfalfa sprouts green onions -- sliced Mozzarella cheese -- shredded DRESSING white wine vinegar Dijon mustard olive oil Freshly ground pepper -- to taste garnish. In a large salad bowl, sprouts, onions, and cheese. In a mustard. Gradually drizzle in olive over salad just before serving.

Chop nuts, saving a few whole nuts for toss Romaine, avocado, tomatoes, nuts, small bowl, whisk together vinegar and oil. Whisk; add pepper. Chill and pour Garnish with whole roasted hazelnuts.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html;

http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 16g Total Fat; (77% calories from fat); 4g Protein; 6g Carbohydrate; 5mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1280 0 0 3677 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Vegetable Lasagne Recipe By Serving Size Categories Amount -------12 8 2 : : 8 Preparation Time :0:00 : National Pasta Association Vegetables

Pasta

Measure -----------pieces ounces

2 1/2-inch pieces 2 1 small 2 tablespoons 1 teaspoon 1 2 1 1 1 1 1 1/4 1/4

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked Vegetable oil cooking spray mushrooms -- halved zucchini OR yellow squash -- halved lengthwise and cut crosswise into

1/2

yellow or red bell peppers -- cut into 1-inch pieces red onion -- cut into 1-inch pieces balsamic vinegar olive oil OR teaspoon vegetable oil cloves garlic -- minced teaspoon dried rosemary -- crushed 26-ounce jar fat-free spaghetti sauce 15-ounce container part-skim Ricotta cheese 10-ounce package frozen chopped spinach -- thawed, squeezed dry large egg white teaspoon hot red pepper flakes cup shredded part-skim Mozzarella cheese cup grated Parmesan cheese

Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425�F. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender. Spoon 1 cup spaghetti sauce over bottom of 13 � 9-inch baking dish. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover lasagne with 1 cup sauce. In a medium bowl, combine Ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture

by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce. Reduce oven temperature to 375�F. Cover lasagne with foil; bake 45 minutes. Uncover; sprinkle with Mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 13g Total Fat; (36% calories from fat); 18g Protein; 32g Carbohydrate; 36mg Cholesterol; 638mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 5443 0 2130706543 0 5654 2236 0 0 986 0 2130706543 0 0 896 1268 0 0 4714 921 0 * Exported from MasterCook * Rustic Tomato-Bread Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : California Tomato Commission

Salads

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups fresh California tomatoes -- diced into 1/2-inch pieces (1 1/2-pounds; about 5 medium tomatoes) 3/4 cup slivered red onion 1/2 cup water 1/3 cup olive oil 1/3 cup white wine vinegar 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon sugar 1/2 cup shredded fresh basil 6 cups day-old dense crusty bread -- cut or torn into 1-inch cubes (about 1/2-pounds) Combine all ingredients except bread in a large bowl; let stand for flavors to develop, about 10 minutes. Add bread; toss well to coat. If bread seems dry, sprinkle with an additional tablespoon or two of water. Salad will hold several hours at room temperature before serving.

Source: "California Tomato Commission" S(Internet address): "http://www.tomato.org" - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 11g Total Fat; (46% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 470mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5296 2679 0 0 0 0 0 0 20028 2337 0 * Exported from MasterCook * Sea Parsley� Pasta Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Ocean Produce International

Pasta

Measure ------------

Ingredient -- Preparation Method --------------------------------

Add 10 grams of finely chopped Sea Parsley� to your favorite recipe for pasta dough. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : * Exported from MasterCook * Sea Parsley�, Potato and Chick Pea Salad Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Ocean Produce International

Salads

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 3 separately 1 1 2 2 5 2 1/2

pound cup tablespoon tablespoons tablespoons teaspoon grams tablespoons clove

FOR THE SALAD red-skinned potatoes -- cut into 1/2 inch cubes (3 cups) green onions -- including tops, white and green sliced cooked chick peas FOR THE DRESSING Dijon mustard apple juice red wine vinegar dried basil -- crumbled Sea Parsley� olive oil garlic -- minced (optional)

1/2

Bring a large saucepan of water to a boil over moderately high heat. Add the potatoes. When the water returns to a boil, cook the potatoes for 6 to 7 minutes or until they are fork-tender. Add the white part of the green onions during the last minute of cooking. Meanwhile, prepare the dressing. In a food processor, mix together the oil, Sea Parsley�, mustard, vinegar, apple juice, basil and garlic for 30 seconds or until the Sea Parsley� is in little pieces. Place the green part of the onions and the chick peas in a colander and set in the sink. Drain the potatoes into the colander, then transfer the vegetables to a salad bowl and toss with the dressing. Serve warm or chilled. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 8g Total Fat; (30% calories from fat); 6g Protein; 34g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4716 0 346 0 0 0 0 0 0 524 0 0 * Exported from MasterCook * Simply Tortellini Recipe By Serving Size Categories Amount -------2 : : 10 Preparation Time :0:00 : Pasta

Rag�

Measure -----------pounds

Ingredient -- Preparation Method -------------------------------frozen cheese tortellini

1

30-ounce jar

Rag� Chunky Gardenstyle Pasta Sauce Grated Parmesan cheese Chopped fresh parsley

In a large saucepan, cook tortellini according to package directions. Drain and set aside. In a medium saucepan, simmer sauce until heated through. Spoon sauce over hot tortellini. Top with cheese and parsley. Serves 8 to 10. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 5g Total Fat; (18% calories from fat); 13g Protein; 36g Carbohydrate; 62mg Cholesterol; 351mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 25005 471 0 0 * Exported from MasterCook * Slimmed Down Lasagne Recipe By Serving Size Categories Amount -------1 2 2 2 1 1 1 1 4 : : 12 Preparation Time :0:00 : Pasta

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce package lasagne -- uncooked cups part-skim Ricotta OR cups lowfat cottage cheese (1 lb.) cups shredded part-skim Mozzarella cheese (8 oz.) -- divided egg OR egg substitute equivalent tablespoon dried parsley flakes teaspoon garlic powder 27 1/2-ounce jar Rag� Light Pasta Sauce � Garden Harvest tablespoons grated Parmesan cheese

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 375 degrees F. In large bowl, stir together Ricotta cheese, 1 1/2 cups Mozzarella cheese, egg, parsley and garlic powder.

In 13 � 9 � 2-inch baking dish, spread 1/4 cup sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; sprinkle with 1 tablespoon Parmesan cheese. Spread 2/3 cup sauce evenly over cheese layer. Repeat layers TWICE, beginning and ending with pasta. Spread remaining sauce over pasta; sprinkle with remaining Mozzarella and Parmesan cheese. Cover with foil. Bake 50 minutes, or until hot and bubbly. Let stand 10 minutes before cutting. Makes 12 servings (each piece about 3 � 3 1/2 inches) Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:50" - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 5g Total Fat; (17% calories from fat); 17g Protein; 36g Carbohydrate; 29mg Cholesterol; 492mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3878 2130706543 0 4047 921 3218 0 2130706543 3134 0 1508 0 * Exported from MasterCook * Sloppy Joes Recipe By Serving Size Categories Amount -------1 1 1 4 : : 4 Preparation Time :0:00 : Indiana Soybean Board TSP/ TVP

Sandwiches

Measure -----------cup cup 16-ounce can

Ingredient -- Preparation Method -------------------------------textured soy protein (TSP, also called TVP) boiling water sloppy joe sauce whole wheat hamburger rolls

To rehydrate the TVP, place the TVP in a medium saucepan and pour the boiling water over it. Add the sloppy joe sauce to the TVP; cook over low heat until heated through. To serve, pour the TVP mixture over the hamburger rolls. Source: "Indiana Soybean Board" S(Internet address):

"http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 399 Calories (kcal); 3g Total Fat; (7% calories from fat); 47g Protein; 52g Carbohydrate; 0mg Cholesterol; 946mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26389 0 0 1649 * Exported from MasterCook * Smoked Corn Stuffed Pepper Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Microwave Side Dishes

Rice The Rice Council

Amount -------8 1 1/4 1 3 1 1 1 1 1 1/2 1/2 1/2 2

Measure -----------large teaspoons teaspoon cups 15-ounce can 11-ounce can medium cup 4-ounce can teaspoon teaspoon cup ounces

Ingredient -- Preparation Method -------------------------------green peppers salt -- divided ground black pepper cooked rice black beans -- drained and rinsed Mexican-style corn -- drained onion -- chopped chopped walnuts chopped green chiles liquid smoke ground cumin shredded Monterey Jack cheese jalape�o peppers (optional) Jalape�o pepper slices -- for garnish

Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with 1 teaspoon salt and black pepper; set aside. Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13 � 9-inch baking pan. Cover pan with foil; bake at 350 degrees 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalape�o pepper slices. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 13g Total Fat; (30% calories from fat); 15g

Protein; 51g Carbohydrate; 6mg Cholesterol; 496mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Microwave Oven Instructions Cut a thin slice from stem end of each pepper; remove seeds and membranes and rinse. Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain. Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4 teaspoon salt in 13�9-inch casserole. Cook on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole. Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM 7 minutes. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 minute. Garnish with jalape�o pepper slices. Nutr. Assoc. : 0 0 0 0 157 26432 0 0 3575 3962 0 26152 2130706543 2130706543 * Exported from MasterCook * Spaghetti with Roasted Zucchini and Olives Recipe By Serving Size Categories Amount -------1 3 1 2 3 1 12 1/2 1/4 : : 4 Preparation Time :0:00 : National Pasta Association Side Dishes

Pasta

Measure -----------pound medium teaspoon medium cloves 12-ounce jar teaspoon cup

Ingredient -- Preparation Method -------------------------------Spaghetti, Thin Spaghetti or Linguine -- uncooked zucchini -- sliced into 1/2 inch slices vegetable oil onions -- chopped garlic -- minced roasted peppers -- drained and diced (liquid reserved) black olives -- sliced crushed red pepper flakes Salt and pepper -- to taste crumbled Feta cheese

Prepare pasta according to package directions. Drain and rinse with cold water; drain again. Preheat oven to 500�F. Spray 2 large cookie sheets with vegetable oil cooking spray. Lay the zucchini on the sheets and spray them with cooking spray. Roast the zucchini 8 to 10 minutes, until tender. In a medium, non-stick skillet warm the vegetable oil over medium heat. Add the onion and garlic and saut� it until lightly browned, about 5 minutes. Add the onion and garlic to the zucchini and stir in the roasted peppers, olives, red pepper flakes and pasta. Season with salt and pepper and sprinkle with Feta cheese. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - Per serving: 539 Calories (kcal); 7g Total Fat; (11% calories from fat); 19g Protein; 102g Carbohydrate; 8mg Cholesterol; 236mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 0 0 0 0 0 4714 0 0 * Exported from MasterCook * Spanish Lasagne Recipe By Serving Size Categories Amount -------6 2 2 3 1 1/2 1 3 : : 10 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pieces teaspoons

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked vegetable oil red bell peppers -- diced cloves garlic -- minced 28-ounce can crushed tomatoes teaspoon salt 10-ounce package frozen peas -- thawed Pinch saffron Grated zest of 2 oranges* cups grated part-skim Mozzarella cheese -- divided

Cook lasagne according to package directions; drain. Preheat oven to 350�F. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Saut� until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture. Spread a little of the tomato mixture in the bottom of a 9 � 13 � 2-inch baking dish. Cover with four pieces of lasagne (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagne. Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes. Serves 8-10 Cuisine: "Spanish" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 7g Total Fat; (33% calories from fat); 13g Protein; 19g Carbohydrate; 18mg Cholesterol; 423mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *The "zest" of an orange is the outermost part of the peel. Do NOT use the white part of the peel (the "pith"). Nutr. Assoc. : 306 0 0 0 0 0 0 0 0 921 * Exported from MasterCook * Spicy Eggplant Parmesan Recipe By Serving Size Categories Amount -------2 1 1/2 2 4 3 1 1 1/2 : : 8 Preparation Time :0:00 : Main Dishes

Rag�

Measure -----------cups cups medium tablespoons 28-ounce jar cups

Ingredient -- Preparation Method -------------------------------Italian seasoned breadcrumbs grated Parmesan cheese -- divided eggplants -- peeled and cut into 1/4" slices eggs -- beaten with-next ingredient olive or vegetable oil Rag� Hearty Pasta Sauce � Spicy Red Pepper shredded Mozzarella cheese (6 oz.)

Preheat oven to 350 degrees F. In a medium bowl, combine breadcrumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg mixture, then into breadcrumb mixture. Place eggplant slices in a single layer on a lightly oiled baking sheet and bake about 25 minutes. Evenly spread 1 cup sauce in a 13 � 9-inch baking dish. Place a layer of baked eggplant slices over sauce. Evenly spread 1 cup sauce over eggplant slices, sprinkle with 1/2 cup Parmesan cheese. Repeat layer. Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes or until cheese melts. Serves 6-8. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); 19g Total Fat; (39% calories from fat); 21g Protein; 46g Carbohydrate; 125mg Cholesterol; 1586mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4866 0 0 3218 986 474 922

* Exported from MasterCook * Spicy Roasted Soybeans Recipe By Serving Size Categories Amount -------3 : : 12 Preparation Time :0:00 : Appetizer/Snack

Indiana Soybean Board

Measure -----------cup

Ingredient -- Preparation Method -------------------------------whole dry soybeans Salt Garlic Chili powder

Soak three cups of whole dry soybeans using either the standard or quick soaking method in Notes. Spread them evenly over a lightly oiled cookie sheet. Sprinkle with salt, garlic and chili powder. Bake in a 300�F oven, shaking the pan every 15 minutes for about one hour or until soybeans are lightly browned. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" Copyright: "Copyright 1997 Indiana Soybean Board" - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 9g Total Fat; (40% calories from fat); 17g Protein; 14g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : SOAKING: Soaking dry soybeans shortens the cooking time and improves the flavor, texture and appearance of beans. Standard Soaking: In a large pot, add 6 cups of water for each pound of dry beans. Let the soybeans stand at room temperature for about six to eight hours, or overnight. It is unnecessary to refrigerate the beans during this process. Drain, rinse and cook beans. Quick Soaking: Add 6 to 8 cups of hot water for each pound of dry beans. Heat the water to boiling and cook the soybeans for five minutes. Cover the pot and let the beans stand for one hour. Drain, rinse and cook the beans. Nutr. Assoc. : 1400 0 0 0 * Exported from MasterCook * Spinach Cheese Loaf

Recipe By Serving Size Categories Amount --------

: : 12 Preparation Time :0:00 : Appetizer/Snack Yeast Bread

Fleischmann's Yeast

Ingredient -- Preparation Method -------------------------------FILLING 2 eggs -- lightly beaten 1 cup crumbled Feta cheese (4 ounces) 1 10-ounce package frozen chopped spinach -- thawed, well-drained and squeezed dry 1 teaspoon oregano (leaves) 1 clove garlic -- minced 3 1 1 1 1 1 1 cups package tablespoon teaspoon cup tablespoon DOUGH all-purpose flour (3 to 3 1/2 cups) Fleischmann's� Active Dry or Rapid Rise Yeast sugar salt water butter or margarine egg white -- lightly beaten Sesame seeds -- optional

Measure ------------

In medium bowl, combine ingredients for filling; set aside. In large bowl, combine 1 cup flour, undissolved yeast, sugar and salt. Heat water and butter until hot to touch (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Roll dough to 14- � 10-inches. Place on greased baking sheet. Spread filling down center third of dough length. Make cuts from filling to dough edges at 1-inch intervals along each side of filling. Alternating sides, fold strips, at an angle across filling. Cover; let rise in warm, draft-free place 15 minutes. Brush with egg white; sprinkle with sesame seed, if desired. Bake at 400�F for 25 minutes or until done. Cool slightly. Serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 5g Total Fat; (23% calories from fat); 7g Protein; 27g Carbohydrate; 45mg Cholesterol; 360mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates Nutr. Assoc. : 0 0 3272 0 1016 0 0 0 14 26366 0 0 0 0 0 0 * Exported from MasterCook * Spinach Pizza Recipe By Serving Size Categories Amount -------1 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Ingredient -- Preparation Method -------------------------------Master Pizza Dough (Whole Wheat Pizza Dough) -- prepared as directed 2 10-ounce packages frozen chopped spinach -- thawed, drained and squeezed dry 2 cups pizza double cheese 2/3 cup prepared pesto sauce* 2 cups chopped tomatoes (2 tomatoes) -- drained 1/2 2 cup tablespoons SOUR CREAM TOPPING (optional) sour cream sliced green onions

Measure ------------

Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans; reserve. Combine spinach, 1 1/2 cups cheese and pesto sauce; evenly spread on pizzas. Sprinkle with chopped tomatoes and remaining cheese, dividing evenly. Bake at 400�F for 20 minutes or until done. Cut pizzas into wedges. If desired, pass Sour Cream Topping to dollop on each serving. ____________________ Sour Cream Topping: In small bowl, combine 1/2 cup sour cream and 2 tablespoons sliced green onion. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 (12-inch) Pizzas" - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 17g Total Fat; (48% calories from fat); 12g Protein; 29g Carbohydrate; 28mg Cholesterol; 386mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : *Available year-round in refrigerator or freezer section of many markets. If frozen, thaw before using. Nutr. Assoc. : 0 0 278 4449 20183 0 0 0 0

* Exported from MasterCook * Master Pizza Dough Recipe By Serving Size Categories Amount -------3 1 3/4 1 2 : : 12 Preparation Time :0:00 : Dough Pizza

Fleischmann's Yeast

Measure -----------cups package teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) Fleischmann's� Rapid Rise Yeast salt very warm water (125� to 130�F) olive or vegetable oil

In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. On lightly floured surface, form dough into smooth ball. (If desired, freeze dough as directed below.) Divide and roll to fit desired pan or pans*. Top as desired. Bake each pizza in preheated 400�F oven for 20 minutes or until done. Time depends on size and thickness of crust and selected toppings; deep dish pizzas can take up to 50 minutes. ____________________ Dough Variations: HERB: Add 2 teaspoons Italian herb seasoning, basil, oregano or rosemary leaves and 1 clove finely minced garlic along with dry ingredients. CORNMEAL: Replace 1/2 cup all-purpose flour with cornmeal. WHOLE WHEAT: Replace 1 cup all-purpose flour with whole wheat flour. CHEESE: Add 1/2 cup grated Parmesan cheese along with dry ingredients. ____________________ TOPPINGS: Use your favorite toppings or select new combinations from the following suggestions. Sauces: homemade or prepared pizza, tomato or spaghetti sauce, pesto, salsa, barbecue sauce, hoisin sauce Quick Tomato Sauce: Combine 1 can (8-ounce) tomato sauce and 1 can (6-ounce) tomato paste. Stir in 2 teaspoons oregano or basil leaves and 1 clove garlic, minced. Makes 1 1/2 cups. Cheeses: Mozzarella, Cheddar, Swiss, Jack, Parmesan, Brie, Feta, Muenster, blue, Fontina

Meat/Seafood: pepperoni, salami, ham, cooked bacon or sausage, smoked turkey, roasted chicken, anchovies, clams, shrimp, smoked salmon Vegetables: tomatoes, red, yellow or green bell peppers, summer squash, onions, mushrooms, olives, carrots, broccoli, artichoke hearts, jalape�o peppers Note: To prevent a soggy pizza, slice raw vegetables thinly and do not overload your pizza. Or, use lightly saut�ed or cooked, drained vegetables. Seasonings: garlic, basil, rosemary, oregano, thyme, fresh parsley or cilantro, crushed red peppers Fruit: pineapple, apples, pears ____________________ BROWN 'N SERVE PIZZA 1) Prebake crust (without sauce or toppings) in 450�F oven for 8 minutes.* Cool on wire rack. 2) After prebaking, wrap crust airtight and refrigerate for 2 days or freeze for 4 to 6 weeks. 3) To bake: thaw frozen crust at room temperature for 30 minutes. 4) Spread with sauce and toppings and bake at 450�F for 12 minutes or until cheese is melted and lightly browned. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 pizza" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *Master Pizza Dough can be divided and/or shaped to fit the following pans THIN - 2 (12-inch) round pizza pans THICK - 1 (14-inch) round pizza pan (could try 2 very thin) THIN - 1 (10- � 15-inch) baking pan THICK - 1 (13- � 9-inch) baking pan THIN - 2 baking sheets (make six 7-inch round individual pizzas) THIN - 1 (14-inch) or 2 (9-inch) deep-dish pizza pans To Freeze Pizza Dough: Flatten dough to 8-inch disk. Wrap airtight in double thickness plastic freezer bags or foil. Freeze up to 2 months. Thaw at room temperature, in microwave oven or in refrigerator: At room

temperature, thaw 2 to 4 hours. In microwave oven, microcook 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed. In refrigerator, thaw 8 to 16 hours or overnight. Thawing times will be shorter if dough is divided in half and frozen. To Use Fleischmann's� Active Dry Yeast: Combine yeast and warm water (105� to 115�F) in large bowl; stir until dissolved. Stir in salt, oil and 2 cups flour to yeast mixture; blend well. Stir in enough remaining flour to make soft dough. Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down; prepare according to selected recipe or freeze. Pizza dough can be made in a bread machine with a large (about 1 lb.) capacity. Process in the "dough" cycle. Nutr. Assoc. : 14 26366 0 3728 986 * Exported from MasterCook * Springtime Pasta Salad Recipe By Serving Size Categories Amount -------12 1 8 8 4 4 2 1 1 8 : : 6 Preparation Time :0:00 : National Pasta Association Salads

Pasta

Measure -----------ounces tablespoon ounces ounces

1/4

Ingredient -- Preparation Method -------------------------------Spaghetti, Linguine, or Thin Spaghetti -- uncooked vegetable oil broccoli florets asparagus -- cut in 1-inch pieces scallions -- cut in 1-inch pieces OR spring onions -- cut in 1-inch slices cloves garlic -- finely chopped 10-ounce package frozen peas -- thawed and drained green or red bell pepper -- coarsely chopped ounces mushrooms -- sliced cup minced fresh parsley tablespoons tablespoons tablespoon teaspoon teaspoon teaspoon teaspoon tablespoons DRESSING red wine vinegar fresh lemon juice Dijon mustard basil oregano thyme cayenne pepper Freshly ground black pepper -- to taste vegetable oil

3 3 1

1/2 1/2 1/2 1/8

2

Prepare pasta according to package directions; drain. In a large pot, cook broccoli and asparagus in boiling water until crisp

yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta. In a small bowl, whisk together first seven dressing ingredients. Slowly whisk in the oil until dressing is well blended. Pour dressing over pasta mixture and toss gently until well mixed. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 8g Total Fat; (21% calories from fat); 13g Protein; 57g Carbohydrate; 0mg Cholesterol; 104mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 2358 0 0 0 2130706543 0 0 2236 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Straw and Hay Fettuccine Recipe By Serving Size Categories Amount -------6 6 2 8 2 4 4 2 : : 8 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------ounces ounces teaspoons ounces cups tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------plain Fettuccine -- uncooked spinach Fettuccine -- uncooked margarine fresh mushrooms -- sliced fresh peas or frozen peas low-fat Ricotta cheese skim milk grated Parmesan cheese

Prepare pasta according to package directions; drain. Saut� mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside. In small bowl, combine Ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - -

Per serving: 248 Calories (kcal); 3g Total Fat; (10% calories from fat); 12g Protein; 45g Carbohydrate; 4mg Cholesterol; 90mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 339 0 0 26079 25052 0 1034 * Exported from MasterCook * Stuffed Shells Primavera Recipe By Serving Size Categories Amount -------2 2 1 1 1/2 2 1 2 1 3 1 1 : : 6 Preparation Time :0:00 : Pasta

Rag�

1/4

Ingredient -- Preparation Method -------------------------------chopped fresh broccoli zucchini -- shredded chopped fresh mushrooms onion -- chopped finely chopped carrots margarine nutmeg Ricotta cheese shredded Mozzarella cheese egg -- lightly beaten cup grated Parmesan cheese tablespoons chopped fresh basil 12-ounce package jumbo pasta shells for stuffing -- cooked and drained 30-ounce jar Rag� Chunky Gardenstyle Pasta Sauce

Measure -----------cups medium cup small cup tablespoons Pinch pound cups

Preheat oven to 350 degrees F. In a large skillet, saut� broccoli, zucchini, mushrooms, onion and carrots in margarine until vegetables are tender. Season with nutmeg. In a large bowl, thoroughly combine Ricotta cheese, Mozzarella cheese, egg, Parmesan cheese and basil. Add saut�ed vegetables; stir to mix well. Spoon 1 cup sauce evenly in a 13 � 9-inch baking dish. Fill shells with vegetable-cheese mixture. Arrange in baking dish. Spoon remaining sauce over shells. Bake covered, 45 minutes. Bake uncovered, 10 minutes or until bubbly. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 553 Calories (kcal); 26g Total Fat; (41% calories from fat); 28g Protein; 52g Carbohydrate; 106mg Cholesterol; 351mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 20021 0 2673 0 20022 0 0 0 0 0 0 0 315 471 * Exported from MasterCook * Stuffed Shells with Broccoli Recipe By Serving Size Categories Amount -------24 1 1 1/2 1 2 1/2 1/2 : : 6 Preparation Time :0:00 : National Pasta Association Vegetables

Pasta

Measure ------------

Ingredient -- Preparation Method -------------------------------Jumbo Shells -- uncooked 10-ounce package frozen chopped broccoli -- thawed cup part-skim Ricotta cheese cup shredded Swiss cheese tablespoon shredded onion 14 1/2-ounce cans crushed tomatoes teaspoon dried basil teaspoon dried oregano Salt and freshly ground black pepper -- to taste

Prepare pasta according to package directions; drain. Combine broccoli, Ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended. Pour about 1 cup tomatoes over bottom of 13 � 9 � 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375�F for about 25 minutes until heated through, and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 7g Total Fat; (22% calories from fat); 15g Protein; 39g Carbohydrate; 21mg Cholesterol; 270mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 315 0 0 0 2679 0 0 0 20070 0 * Exported from MasterCook * Tacos

Recipe By Serving Size Categories Amount -------1 1 1 2 1 6 1

: : 6 Preparation Time :0:00 : Indiana Soybean Board

Tofu

Measure -----------pound pound cup tablespoons package cup can

1/2

Ingredient -- Preparation Method -------------------------------tempeh -- defrosted and cut into large chunks OR tofu -- crumbled OR TSP -- rehydrated in 1 cup boiling water vegetable oil taco seasoning water corn tortillas -- warmed vegetarian refried beans -- heated Chopped tomatoes Chopped lettuce Chopped scallions Salsa

In a large saucepan, place the tempeh chunks in the oil. Crumble the tempeh chunks with the back of a fork, then cook the tempeh (or the tofu or TVP) over medium heat for about 10 minutes. Add the taco seasoning and water to the saucepan; cook until the sauce is thick and the tempeh, tofu, or TVP is completely coated. To serve, spread each tortilla with a generous layer of the refried beans. Add several heaping spoonfuls of tempeh, tofu, or TVP. Sprinkle with chopped tomatoes, lettuce, and scallions. Top with salsa. Cuisine: "Mexican" Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" Copyright: "Copyright 1997 Indiana Soybean Board (800) 735-0195" Yield: "6 Tacos" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 11g Total Fat; (34% calories from fat); 17g Protein; 31g Carbohydrate; 0mg Cholesterol; 515mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2130706543 0 2130706543 0 5242 0 0 0 0 0 0 0 * Exported from MasterCook * Tangy Pear 'n Pecan Noodle Salad

Recipe By Serving Size Categories Amount -------12 1/2 4 2 1 1 1

: : 8 Preparation Time :0:00 : National Pasta Association Salads

Pasta

Measure -----------ounces cup tablespoons tablespoons tablespoon tablespoon

16 ounces crosswise strips 4 peel on 1/2 cup 3/4 cup 1/4 cup 1/2

Ingredient -- Preparation Method -------------------------------Medium or Wide Egg Noodles -- uncooked fresh orange juice balsamic vinegar fresh lemon juice garlic clove -- minced orange zest vegetable or olive oil Salt and freshly ground pepper -- to taste spinach -- stems removed and rinsed, cut into 1-inch pears (red or green or mixed) -- cored and sliced, leaving golden raisins crumbled blue cheese pecan pieces -- toasted red onion -- thinly sliced

Prepare noodles according to package directions. Drain and place in large bowl. Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl. In a large saut� pan, heat 2 tablespoons of dressing over medium heat. Saut� spinach in 2 to 3 batches until slightly wilted. In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion. Add remaining dressing and toss to combine. Sprinkle top with remaining cheese and pecans. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 10g Total Fat; (24% calories from fat); 11g Protein; 57g Carbohydrate; 50mg Cholesterol; 232mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 0 0 0 0 0 986 20071 0 4410 0 0 1089 0 * Exported from MasterCook * Tempeh Chili

Recipe By Serving Size Categories Amount -------2 8 1 2 1/2 3 1 1 2 1

: : 4 Preparation Time :0:00 : Indiana Soybean Board

Tempeh

Measure -----------tablespoons ounces large cups tablespoons tablespoon tablespoon teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------oil tempeh onion -- diced tomato sauce chili powder -- (or to taste) tamari dry mustard garlic powder cumin

Cut the tempeh into small cubes. Saut� in oil for about 10 minutes, until lightly browned. Add remainder of ingredients and simmer for 20 minutes. Serve over rice. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 13g Total Fat; (40% calories from fat); 15g Protein; 28g Carbohydrate; 0mg Cholesterol; 1240mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 1476 0 0 0 * Exported from MasterCook * Tempura Green Beans, Yellow Beans and Tofu Recipe By Serving Size Categories Amount -------1 1/2 1/2 2 1 1/4 1 3/4 1 : : 6 Preparation Time :0:00 : New Zealand Wasabi Vegetables

Tofu

Measure -----------cups cup teaspoons teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------INGREDIENTS FOR BATTER all purpose flour cornstarch ground ginger salt ground black pepper ice water

14-ounce package firm tofu Vegetable oil (for frying)

24 24

thin

yellow wax beans -- trimmed green beans -- trimmed

Combine first 5 ingredients for the batter in the blender. Add 1 3/4 cups water and blend until smooth. Transfer batter to shallow dish. Cut tofu horizontally into 1/2 inch wide slices. Cut each slice into 1/2 inch wide logs. Arrange tofu in single layer on several layers of paper towels. Cover with paper towels. Let stand 1 hour. Pour enough oil into heavy large Dutch oven to reach depth of 3 inches. Heat oil to 375�F. Fry until golden, stirring often, about 3 minutes. Using slotted spoon, transfers per batch. to paper towels; drain. Repeat with tofu and batter. Serve beans and tofu with sauce. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 3g Total Fat; (13% calories from fat); 9g Protein; 39g Carbohydrate; 0mg Cholesterol; 367mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 568 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Three Bean Pasta Recipe By Serving Size Categories Amount -------: : 6 Preparation Time :0:00 : National Pasta Association

Pasta

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1 1 1 1 1 3 2 3 3

pound 15-ounce can 15-ounce can cup small tablespoons tablespoons tablespoons tablespoons

Medium or Wide Egg Noodles -- uncooked kidney beans -- rinsed and drained chickpeas -- rinsed and drained frozen green beans -- thawed red onion -- chopped red bell pepper -- seeds and ribs removed, chopped Dijon mustard vegetable oil red wine vinegar chopped fresh parsley

Prepare pasta according to package directions; drain. Rinse under cold water and drain again. In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve. Serves 4-6 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 503 Calories (kcal); 9g Total Fat; (16% calories from fat); 19g Protein; 87g Carbohydrate; 72mg Cholesterol; 566mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 26001 2603 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Alfredo Pasta Recipe By Serving Size Categories Amount -------1 1 1/4 2 12 : : 4 Preparation Time :0:00 : Pasta

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------14 1/2-ounce jar Rag� Alfredo Classic Pasta Sauce 14 1/2-ounce can diced tomatoes in juice cup sherry wine tablespoons chopped fresh basil ounces penne -- cooked and drained

In a saucepan, gently heat sauce, diced tomatoes and wine over low heat, stirring occasionally until heated through. Add basil to sauce just before serving. Spoon sauce over hot pasta Source:

"Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 555 Calories (kcal); 20g Total Fat; (32% calories from fat); 17g Protein; 74g Carbohydrate; 58mg Cholesterol; 706mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5839 2470 1363 0 312 * Exported from MasterCook * Tomato and Fresh Vegetable Tagine Recipe By Serving Size Categories Amount -------2 2 2 1 1 1 1 1/2 3/4 3/4 12 1 : : 6 Preparation Time :0:00 : Florida Tomato Committee

Main Dishes

Measure -----------pounds tablespoons cups teaspoon pound cup teaspoons teaspoon teaspoon ounces 19-ounce can

Ingredient -- Preparation Method -------------------------------fresh Florida tomatoes olive oil sliced onions minced garlic new potatoes (about 2-1/2 cups) -- cubed baby carrots ground cinnamon dried thyme salt zucchini (about 2 cups) -- cut into 3/4-inch chunks chickpeas -- rinsed and drained

Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 2 cups); set aside. In a large saucepot or Dutch oven over medium heat, heat oil until hot. Add onions and garlic; cook, stirring occasionally, until onions are tender, about 8 minutes. Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots are tender, about 20 minutes. Add zucchini, chick peas and the remaining 1 cup tomato. Cook until zucchini is tender, about 10 minutes longer. Serve over couscous, if desired. Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 6g Total Fat; (19% calories from fat); 9g Protein; 49g Carbohydrate; 0mg Cholesterol; 569mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates Nutr. Assoc. : 3415 0 26412 0 4219 2111 0 0 0 5663 3502 0 * Exported from MasterCook * Tomato and Onion Tart Recipe By Serving Size Categories Amount -------1 3 2 2 1 3 2 2 2 3 1/4 : : 4 Preparation Time :0:00 : Florida Tomato Committee

Main Dishes

Measure -----------sheet tablespoons large cup tablespoons cloves teaspoon tablespoons teaspoons large

Ingredient -- Preparation Method -------------------------------9-inch removable bottom tart pan packaged 9 inch pie dough olive oil red onions (about 1- 1/2 pounds) -- thinly sliced eggs -- lightly beaten Ricotta cheese Parmesan cheese -- freshly grated garlic -- peeled and minced fresh ground nutmeg finely chopped fresh thyme OR dried thyme firm, ripe, red tomatoes -- sliced into 1/4 inch rounds Salt and freshly ground pepper

Preheat oven to 400 degrees. Place sheet of dough on a lightly floured surface. Roll to a thickness of 1/8 Inch. Carefully ease dough into tart pan and gently press it into bottom and up sides of pan. Trim off all but 1 inch of excess. Fold overhang back into pan and press firmly against sides; this will create a double layer of dough which will reinforce the sides of the shell. Line pastry shell with a double thickness of foil. Bake for 5 minutes. Remove foil and bake for an additional 5 to 7 minutes or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325 degrees. Warm 2 tablespoons of the olive oil in a large skillet, add onions, and cover. Cook over medium heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook until onions are golden and liquid has evaporated. Remove skillet from heat and set aside. Combine eggs, Ricotta cheese, Parmesan cheese, garlic, nutmeg and 1 tablespoon of the thyme in a medium size bowl. Whisk until well blended. Spread cheese mixture over dough. Spread onion mixture over cheese. Arrange tomato slices in concentric circles over onion mixture. Season with salt and pepper to taste. Stir the remaining olive oil and thyme together and brush over tomatoes. Bake in a 325 degree oven for 30 to 35 minutes. Cool slightly before

serving. Description: "Red ripe tomato slices bring fresh flavor and bright color to this tart." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 501 Calories (kcal); 34g Total Fat; (60% calories from fat); 16g Protein; 34g Carbohydrate; 128mg Cholesterol; 452mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2010 0 4712 3218 0 0 0 3620 26058 0 2130706543 26093 0 * Exported from MasterCook * Tomato Gazpacho Salad Recipe By Serving Size Categories Amount -------5 1 1 1 1 1/2 : : 6 Preparation Time :0:00 : Florida Tomato Committee

Salads

Measure -----------cups cup cup cup tablespoon cup cup

1/2

Ingredient -- Preparation Method -------------------------------diced fresh Florida tomatoes (about 5 medium tomatoes) diced sweet green bell pepper peeled and chopped cucumber finely chopped red onion minced jalape�o seasoned croutons bottled Italian dressing

Use tomatoes held at room temperature until fully ripe. In a large bowl combine tomatoes, green bell pepper, cucumber, onion and jalape�o. Add croutons and dressing;toss thoroughly to combine. Serve on lettuce leaves, if desired. Description: "Try Tomato Gazpacho Salad - an invigorating combination of rosy, fresh tomatoes, cucumbers, onions, peppers and packaged croutons. Mixed with Italian dressing, this recipe has all the gusto of gazpacho-that refreshing Spanish soup for which it's named." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 11g Total Fat; (57% calories from fat); 3g Protein; 16g Carbohydrate; trace Cholesterol; 251mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 20200 26067 3010 20133 0 0 758 * Exported from MasterCook * Tomato Zucchini Pesto Recipe By Serving Size Categories Amount -------6 1 1 1 2 1 2 1 1 1 1/4 : : 4 Preparation Time :0:00 : Monitor Sugar

Pasta

Measure -----------ounces package cup teaspoon cloves teaspoon cup teaspoons tablespoon medium cup teaspoon

1/2

Ingredient -- Preparation Method -------------------------------pasta -- uncooked fresh basil -- chopped OR fresh basil -- chopped vegetable oil garlic -- minced Big Chief sugar part-skim Ricotta Cheese water parmesan cheese -- grated zucchini -- cut in circles cherry tomatoes -- quartered salt -- (optional)

Prepare pasta as directed on the package. Rinse and drain. Cover and set aside. In food processor or a blender process basil, oil, garlic and sugar. Blend in parmesan and ricotta. Set aside. Place zucchini in large casserole dish and add water. Cover and microwave on high for 4 minutes. Drain. Stir in pasta and cheese mixture. Garnish with tomatoes. Salt to taste. Description: "A tasty and healthy Italian dish!" Cuisine: "Italian" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 4g Total Fat; (14% calories from fat); 9g Protein; 38g Carbohydrate; 6mg Cholesterol; 318mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2130706543 0 0 0 0 27112 0 0 0 0 0 0

* Exported from MasterCook * Tomato, Bread and Fresh Herb Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Florida Tomato Committee

Salads

Amount Measure -------- -----------1 medium 4 medium wedges 1 medium 1 thin strips 3 cubes 10 4 1/2 cup 1 tablespoon

Ingredient -- Preparation Method -------------------------------loaf of firm country bread firm ripe red tomatoes -- at room temperature, cut into red onion -- thinly sliced red yellow or green bell pepper -- cored, seeded, cut into cucumbers -- peeled, halved, seeded, cut into 1/2 inch basil leaves -- coarsely chopped mint leaves -- coarsely chopped olive oil Spanish sherry vinegar Salt and freshly ground pepper

Prepare 2 cups of 1/2 inch bread cubes by cutting bread into 1/2 inch thick slices, trimming crusts, toasting under the broiler and cutting into 1/2 inch cubes. Reserve in a large bowl. Pur�e one of the tomatoes in a blender, pour over the bread cubes and toss. Let steep for about 10 minutes and set aside. Combine remaining tomatoes, onion, pepper, cucumbers, basil, mint, olive oil, and vinegar together in a large bowl. Toss well. Add prepared bread cubes and salt and pepper to taste. If mixture seems dry, sprinkle more olive oil over all, toss again and serve at room temperature. Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); 21g Total Fat; (43% calories from fat); 9g Protein; 51g Carbohydrate; 0mg Cholesterol; 472mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26000 26093 0 5630 3010 3333 3384 0 4917 0 * Exported from MasterCook * Tomato-Artichoke-Rice Salad Recipe By :

Serving Size Categories Amount -------1 2 1 1/2 1/4 3 1 1/2 drained 1 1 quarters 1/4

: 6 Preparation Time :0:00 : California Tomato Commission

Salads

Measure -----------6-ounce jar tablespoons teaspoon teaspoon teaspoon cups pounds

Ingredient -- Preparation Method -------------------------------marinated artichoke hearts lemon juice finely chopped garlic salt pepper cooked, cold rice fresh California tomatoes (3 large) -- seeded, diced and

cup finely chopped red onion 5 3/4-ounce can pitted whole black olives -- drained and cut in cup chopped parsley

Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients. Source: "California Tomato Commission" S(Internet address): "http://www.tomato.org" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 5g Total Fat; (20% calories from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 519mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1409 0 26351 0 0 2840 5296 4712 26005 0 * Exported from MasterCook * Tomato-Bean Soup with Cheddar Recipe By Serving Size Categories Amount -------1 1 1 2 1/2 1/2 1/2 : : 4 Preparation Time :0:00 : Ontario White Bean Producers

Soups/ Stews

Measure -----------19-ounce can 14-ounce can cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------stewed tomatoes (*see notes) -- chopped beans in tomato sauce water green onions -- sliced dried basil leaves dried parsley leaves shredded Cheddar cheese

In a medium-sized saucepan, combine tomatoes, beans, water, onions, basil and parsley. Bring to a boil, simmer, uncovered, for 10 minutes, stirring occasionally. Spoon into bowls and sprinkle with cheese.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 6g Total Fat; (25% calories from fat); 10g Protein; 29g Carbohydrate; 22mg Cholesterol; 563mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : � A good source of Thiamin, Niacin, Folate, Vitamin C, Calcium, Phosphorus, Magnesium & Zinc. � A very high source of dietary fibre. *Alternative: Substitute Italian or Mexican stewed tomatoes, hot sauce for a spicier soup. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 213 255 0 0 3091 3135 0 * Exported from MasterCook * Tomatoes Stuffed with Couscous Recipe By Serving Size Categories Amount -------1 6 1 1 1/4 1/4 1/4 : : 6 Preparation Time :0:00 : Appetizer/Snack Side Dishes

Florida Tomato Committee

Measure -----------cup large tablespoon teaspoon clove cup cup

Ingredient -- Preparation Method -------------------------------regular couscous firm ripe red tomatoes Salt olive oil Tabasco sauce garlic -- peeled and minced FILLING finely chopped green bell pepper finely chopped orange bell pepper

1/4 6 1 3 1/3 1/4

cup cup cup tablespoons cup

finely chopped red bell pepper green onions -- finely chopped finely chopped fresh Italian parsley finely chopped fresh mint olive oil fresh lemon juice Salt and freshly ground pepper

Bring to a boil 2 cups water in a medium-size saucepan. Add couscous and stir. Boil again, lower beat and cover. Simmer until all water has been absorbed. Stir to fluff, remove from heat and allow to stand 5 minutes. Cool in refrigerator. Cut a 1/2 inch slice off the top of each tomato from the stem end. Discard seeds, remove pulp with a spoon, and chop pulp into small pieces. Set pulp aside for the filling. Lightly sprinkle tomato shell with salt and place upside down on a cookie sheet for approximately 10 minutes to drain its liquid. Mix together olive oil, Tabasco sauce, and garlic. Turn tomato shells upright and drizzle them with olive oil mixture. When couscous is cold, toss green, orange and red peppers, green onions, parsley, and mint together with couscous. Add reserved tomato pulp, olive oil, lemon juice, and salt and pepper to taste. Toss again and taste for seasoning. Cut a thin slice off the bottom of each tomato to keep them from rolling. Spoon filling into each prepared tomato shell. Garnish with a sprig of parsley and serve. Description: "This dish. is wonderful served as a vegetable side dish or as a light lunch entr�e. Brushing the inside of the tomato shell with Tabasco adds a robust hint of the Southwest." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 10g Total Fat; (36% calories from fat); 6g Protein; 32g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 449 26093 0 0 0 0 0 20088 20164 20164 3585 3771 3383 0 0 0 * Exported from MasterCook * Tortellini Toss Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:00 : Pasta

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------18 3/4-ounce jar Rag� Pasta Toss Sauce � Herbs and Olive Oil with Tomatoes and Garlic

1

1/3 1/2 1/3 1/4

cup white wine cup light cream 15-ounce package frozen cheese tortellini -- cooked and drained cup grated Parmesan cheese cup finely chopped fresh parsley

In a medium saucepan, heat sauce and wine over low heat until heated through, stirring occasionally. Add cream; cook until heated through. Spoon sauce over hot tortellini; sprinkle with cheese and parsley. Toss to coat well. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 517 Calories (kcal); 18g Total Fat; (31% calories from fat); 23g Protein; 63g Carbohydrate; 98mg Cholesterol; 1075mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 476 0 0 25005 0 20067 * Exported from MasterCook * Tri-Color Salad Recipe By Serving Size Categories Amount -------2 1 1 1 2 1/2 1/4 1/3 : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board Side Dishes

Salads

Measure -----------large small head small head small bunch tablespoons teaspoon teaspoon cup tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------Belgian Endives red-leaf lettuce green-leaf lettuce watercress DRESSING balsamic vinegar salt -- to taste pepper -- to taste olive oil orange juice mustard Juice of one large garlic clove

3 1

Combine Belgian Endive with radicchio, oakleaf lettuce, or red beets for the red ingredients and with arugula, romaine lettuce, m�che, or Boston lettuce for the green ingredients. Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients. Toss salad and serve.

Description: "Make the Tri-Color Salad a delight for both the eye and the palate." Source: "Belgian Endive Marketing Board" S(Internet address): "http://www.belgianendive.com/" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 19g Total Fat; (68% calories from fat); 5g Protein; 14g Carbohydrate; 0mg Cholesterol; 387mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : This recipe is only one version. Depending on your fantasy and taste preferences, several others are possible. Nutr. Assoc. : 27098 4710 3583 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tropical Rice Recipe By Serving Size Categories Amount -------4 2 2 1 3/4 1 1 1 1 : : 8 Preparation Time :0:00 : Side Dishes

The National Honey Board

Measure Ingredient -- Preparation Method ------------ -------------------------------cups water cups white rice teaspoons butter or margarine teaspoon salt cup honey teaspoon ground ginger teaspoon ground cinnamon 16-ounce can mandarin oranges in juice -- drained 15-1/2 ounce can chunky fruit cocktail -- drained

Bring water to a boil over high heat. Add rice, butter and salt. Return to boil. Stir, cover, reduce heat and simmer 15 to 20 minutes. Place cooked rice in bowl, adding honey and spices while still hot. Add fruit; toss lightly. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 74g Carbohydrate; 0mg Cholesterol; 290mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 3977 4098 0 731 3617 3614 4086 3486 * Exported from MasterCook * Two-Cheese and Spinach Twist Recipe By Serving Size Categories Amount -------3 1/2 4 1 1 1/2 2/3 1/2 2 1 2/3 1/3 : : 12 Preparation Time :0:00 : Appetizer/Snack Yeast Bread

Fleischmann's Yeast

Measure -----------cups teaspoons package teaspoons cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------bread flour (3 1/2 to 4 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water eggs -- divided finely shredded sharp Cheddar cheese (4 ounces) finely chopped fresh spinach leaves (patted dry and packed lightly) freshly grated Parmesan cheese

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120� to 130�F); gradually stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough in half. Knead Cheddar cheese into one half of dough; set aside. Knead spinach and Parmesan cheese into remaining half of dough. (Spinach dough may be slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat remaining egg; brush on top of dough. Bake at 375�F for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 6g Total Fat; (23% calories from fat); 10g Protein; 32g Carbohydrate; 45mg Cholesterol; 385mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2339 0 26366 0 0 0 0 26017 2687 20086 * Exported from MasterCook * Vegetable and Bean Antipasto Recipe By Serving Size Categories Amount -------2 1 1 1 1 1/2 1 1 1/4 3 1 2 2 1/4 1 : : 10 Preparation Time :0:00 : Ontario White Bean Producers Ingredient -- Preparation Method -------------------------------vegetable oil (such as canola) cooking onion -- diced sweet red pepper -- seeded and diced sweet green pepper -- seeded and diced diced carrots chopped green beans minced garlic water cider vinegar tomato paste cooked white pea beans pickled or fresh jalape�o peppers -- finely chopped finely chopped parsley salt

Measure -----------tablespoons medium small small cup cup tablespoon cups tablespoons 5 1/2-ounce cups tablespoons cup teaspoon

In a large saucepan or Dutch oven, heat the oil over medium heat. Saut� the onion, peppers, carrots, and green beans, stirring occasionally until tender (about 10 minutes). Add the garlic and cook another minute. Add the water, vinegar, tomato paste and simmer covered for 15 minutes. Stir in the beans, jalape�o peppers and salt. Place half of the mixture in a food processor. Process until smooth. Return to the pan and stir to combine. Store in glass jars in the refrigerator until ready to use. Can be made several days in advance. Serve with crackers and crostini.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" Yield: "5 cups" - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 3g Total Fat; (24% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 346mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Ontario White Bean Producers

4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 1563 4288 0 3591 20023 3568 0 0 0 0 5513 20103 20067 0 * Exported from MasterCook * Vegetable Bow Tie Pasta Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1 1 2 : : 6 Preparation Time :0:00 : Pasta Vegetables

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------27 1/2-ounce jar Rag� Light Pasta Sauce clove garlic -- minced tablespoon olive oil cup chopped fresh broccoli cup shredded carrots small red bell pepper -- diced small zucchini -- diced 12-ounce package bow tie pasta -- cooked and drained tablespoons grated Parmesan cheese

In a medium saucepan, thoroughly heat sauce; set aside. In a large skillet, saut� garlic in olive oil. Add vegetables and saut�, stirring frequently, until tender-crisp. Spoon heated sauce over pasta; toss to coat well. Top pasta with vegetables and cheese. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 4g Total Fat; (10% calories from fat); 11g Protein; 59g Carbohydrate; 1mg Cholesterol; 448mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1508 0 0 20021 0 0 0 848 0 * Exported from MasterCook * Vegetable Lasagne Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Pasta

Rag�

Vegetables Amount -------1 1 3/4 1 1/2 Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce package lasagne -- uncooked cups part-skim Ricotta cheese (15 oz.) egg OR egg substitute equivalent teaspoon garlic powder small red bell pepper -- thinly sliced small green bell pepper -- thinly sliced cup thinly sliced onion 16-ounce package frozen broccoli, cauliflower and carrot mix 27 1/2-ounce jars Rag� Light Pasta Sauce � Chunky Mushroom cups shredded part-skim Mozzarella cheese (8 oz )

1 1 1 1 2 2

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 375 degrees F. In small bowl, stir together Ricotta cheese, egg, parsley and garlic powder. In medium microwave-safe bowl, stir together all vegetables; cover with plastic wrap and vent. Cook on HIGH (100%) 8 to 10 minutes or until vegetables are tender; drain. In 13 � 9 � 2-inch pan, spread 1/2 cup pasta sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third Ricotta mixture evenly over pasta; spread 1 1/3 cups pasta sauce evenly over Ricotta. Spoon one-fourth vegetables evenly over sauce; sprinkle with 1/2 cup Mozzarella cheese. Repeat layers TWICE, beginning and ending with pasta. Spoon remaining vegetables over pasta; spread remaining sauce evenly over top. Sprinkle with remaining cheese; cover with foil. Bake 50 minutes, remove foil. Bake 10 minutes or until hot and bubbly. Let stand 10 minutes before serving. 12 servings (each piece about 3 � 3 1/2 inches) Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 7g Total Fat; (19% calories from fat); 17g Protein; 46g Carbohydrate; 21mg Cholesterol; 561mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3878 20167 0 0 2130706543 0 4693 0 0 1110 1508 27033

* Exported from MasterCook * Vegetable Pesto Lasagne Recipe By Serving Size Categories Amount -------12 3 1 1/2 1 1/2 1/2 1/4 1 1/4 2 1/4 : : 10 Preparation Time :0:00 : National Pasta Association Vegetables

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pieces Lasagne -- uncooked cups low-fat, chunky vegetable spaghetti sauce cups water 15-ounce container part-skim Ricotta cheese cup egg substitute cup grated part-skim Mozzarella cheese -- divided teaspoon black pepper cup packed fresh basil cup grated Parmesan cheese cloves garlic cup fat-free Italian salad dressing Vegetable oil cooking spray

In a medium bowl, stir together the spaghetti sauce and water. Combine Ricotta cheese, egg substitute, 1/4 cup of the Mozzarella cheese and pepper in a bowl. In a food processor or blender, add basil, Parmesan cheese and garlic; process until smooth. Add Italian dressing; process until blended. Fold basil mixture (pesto) into Ricotta mixture. Spray a 9 � 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another cup of the sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce. Preheat oven to 350�F. Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover lasagne, sprinkle remaining Mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 7g Total Fat; (35% calories from fat); 11g Protein; 16g Carbohydrate; 18mg Cholesterol; 230mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : This lasagne is especially quick, because you don't need to cook the lasagne before assembling! Nutr. Assoc. : 306 471 0 0 0 921 0 3332 0 0 0 1563 * Exported from MasterCook * Vegetable Primavera Lasagna Recipe By Serving Size Categories Amount -------12 2 2 8 1/4 1 1 3/4 2 2 2 : : 8 Preparation Time :0:00 : Pasta Vegetables

Rag�

Measure -----------ounces tablespoons pounds ounces cup tablespoon 28-ounce jar

Ingredient -- Preparation Method -------------------------------fresh mushrooms -- sliced olive oil part-skim Ricotta cheese shredded Mozzarella cheese grated Parmesan cheese minced fresh parsley Rag� Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce 16-ounce package lasagna noodles -- cooked and drained tablespoons margarine tablespoons flour cups low-fat milk

Preheat oven to 375 degrees F. In a large skillet, saut� mushrooms in olive oil; set aside. In a large bowl, thoroughly combine Ricotta, Mozzarella and Parmesan cheeses, eggs and parsley. Pour 1 cup sauce evenly in a 13" � 9" baking dish. Layer 4 lasagna noodles over sauce. Spread half the cheese mixture over noodles. Top with half the mushrooms and 1 cup pasta sauce. Repeat layers ending with lasagna noodles. In a medium saucepan, combine melted margarine and flour over low heat. Cook 2 minutes, stirring constantly. Add milk. Cook over low heat until thickened, stirring constantly. Spoon white sauce over lasagna. Bake, covered, 45 minutes. Uncover, bake 15-20 minutes or until bubbly. Allow lasagna to sit 10 minutes before serving. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 600 Calories (kcal); 27g Total Fat; (40% calories from fat); 30g Protein; 58g Carbohydrate; 65mg Cholesterol; 747mg Sodium

Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 468 0 0 0 4038 * Exported from MasterCook * Vegetables with Spicy Honey Peanut Sauce Recipe By Serving Size Categories Amount -------1/2 1/4 2 1 1/8 4 4 4 6 : : 6 Preparation Time :0:00 : The National Honey Board

Vegetables

Measure -----------cup cup tablespoons tablespoon teaspoon cups cups cups cups

Ingredient -- Preparation Method -------------------------------honey peanut butter soy sauce chopped fresh cilantro crushed red pepper flakes broccoli florets sliced carrots snow peas cooked white rice

Combine honey, peanut butter, soy sauce, cilantro and red pepper in small bowl; mix well and set aside. Steam vegetables until crisp-tender; drain well. Toss steamed vegetables with peanut sauce in large bowl. Serve immediately over rice. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 460 Calories (kcal); 6g Total Fat; (12% calories from fat); 12g Protein; 92g Carbohydrate; 0mg Cholesterol; 441mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 26964 0 0 4714 2358 20024 0 0 * Exported from MasterCook * Vegetarian Bean Lasagna Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Ontario White Bean Producers

Pasta

Amount -------1 1 2 1 1 1 1 1 1 1/2 1 1 8

Measure -----------tablespoon cup cloves 14-ounce can teaspoon teaspoon 14-ounce can cup cups 10-ounce can

Ingredient -- Preparation Method -------------------------------vegetable oil (such as canola) chopped onion garlic -- minced tomato sauce dried oregano dried basil Beans in Tomato Sauce 2% cottage cheese grated part skim Mozzarella mushroom pieces -- drained egg -- beaten oven-ready lasagne noodle

In a medium skillet heat oil over medium heat; add onion and garlic. Saut� until softened. Add tomato sauce, oregano, basil and beans; bring to boil. Reduce heat and simmer uncovered 8-10 minutes. In a small bowl combine cottage cheese, 1 cup Mozzarella cheese, mushrooms, and egg; mix well. In a greased 9 � 13-inch baking dish, place one-half of the noodles; top with half the cheese mixture and half the bean mixture. Repeat layers and sprinkle remaining cheese on top. Bake in 325�F (160� C) oven 40-45 minutes or until heated through. Serve with a tossed salad.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 346 Calories (kcal); 10g Total Fat; (25% calories from fat); 23g Protein; 43g Carbohydrate; 54mg Cholesterol; 1204mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 1563 0 0 0 0 0 255 2904 921 928 0 0 * Exported from MasterCook * Vegetarian Lentil Casserole Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Casseroles

The National Honey Board

Amount -------1 3/4 1/2 2 1 1/2 1/2 1/2 1/2 3 8

Measure -----------pound cup cup teaspoons teaspoon teaspoon cup cup cup tablespoons cups

Ingredient -- Preparation Method -------------------------------cooked lentils honey soy sauce dry mustard pepper ground ginger chopped onion sliced carrot sliced celery vegetable oil cooked white rice

Place lentils in 2 1/2-quart casserole. Combine honey, soy sauce, mustard, pepper and ginger in small bowl. Gently stir into lentils. Cook and stir onion, carrot and celery in oil in small skillet over medium-high heat until onion is translucent. Add to lentils. Cover and bake at 350�F 45 minutes. Uncover and bake 15 minutes more. Serve over rice. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 468 Calories (kcal); 6g Total Fat; (11% calories from fat); 12g Protein; 93g Carbohydrate; 0mg Cholesterol; 1044mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Sloppy Joes Recipe By Serving Size Categories Amount -------1 1 1 3 2 3/4 4 : : 6 : Rice Preparation Time :0:00 The Rice Council

Measure -----------tablespoon medium

Ingredient -- Preparation Method -------------------------------vegetable oil onion -- chopped green pepper -- chopped cups cooked brown rice 16-ounce cans Mexican style pinto beans cup hickory smoke barbecue sauce whole grain buns (4 to 6)

Heat oil in large skillet over medium-high heat. Add onion and green pepper; cook 2 to 3 minutes. Add rice, beans and barbecue sauce. Simmer 10

to 15 minutes, until heated through. Serve on buns. Makes 4 to 6 servings. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 6g Total Fat; (14% calories from fat); 13g Protein; 61g Carbohydrate; 1mg Cholesterol; 864mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4510 3962 3667 * Exported from MasterCook * Vegetarian Soba Noodle Sushi Recipe By Serving Size Categories Amount -------1/2 1/4 chopped 2 1 10 1 1 1 1/4 : : 10 Preparation Time :0:00 : New Zealand Wasabi

Pasta

Measure -----------pound cup tablespoons tablespoon cup sheets

Ingredient -- Preparation Method -------------------------------soba noodles -- blanched al dente spring onions (scallions) -- green part only finely light soy sauce rice wine vinegar Wasabi Oil -- see recipe pickled ginger -- finely chopped nori cucumber -- peeled and finely julienned red bell pepper -- julienned yellow bell pepper -- julienned GARNISH Spring onions (scallions) toasted sesame seeds

1/4

cup

In a large mixing bowl, combine soba noodles, spring onions (scallions), soy sauce, rice wine vinegar, wasabi oil, and pickled ginger. Taste for seasoning. On a sushi mat, place one sheet of nori, shiny side down. On the bottom third of the nori, place a thin layer of the noodle mixture. Place some cucumber and peppers on top.

Roll tightly. Moisten the top edge of the nori with water to seal the sushi roll closed. Serves 8 to 10 Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 7g Total Fat; (34% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 386mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5103 5063 0 0 629 1696 0 0 0 0 0 0 * Exported from MasterCook * Wasabi Oil Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/4 : : 4 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces and Toppings

Measure -----------tablespoons tablespoon tablespoon cup

Ingredient -- Preparation Method -------------------------------"NAMIDA"Hot wasabi paste sugar mirin (sweet rice wine) Cold water canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine). Quickly whisk in oil. A pur�e consistency is ideal. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Soba Noodle Sushi. Nutr. Assoc. : 1685 0 4734 0 0 * Exported from MasterCook * Vegetarian Spaghetti Pizza Recipe By Serving Size Categories Amount -------8 2 1/2 3 8 1 1 2 1 1/2 : : 10 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------ounces

Ingredient -- Preparation Method -------------------------------Spaghetti -- uncooked eggs cup skim milk cups shredded part-skim Mozzarella cheese -- divided ounces fresh spinach, cooked and chopped OR 10-ounce package frozen spinach -- defrosted and drained well teaspoon garlic powder 32-ounce jar spaghetti sauce -- uncooked cups medium TOPPING cooked broccoli florets zucchini -- sliced thin

Break spaghetti into 2-inch pieces and cook according to package directions; drain. In a large bowl, beat eggs. Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder. Stir in spaghetti pieces. Lightly oil a 10 1/2 � 15 1/2 � 1 1/2-inch baking pan. Spread spaghetti mixture into pan, building up sides slightly. Bake at 425�F for 15 minutes. Remove from oven. Spread spaghetti sauce over spaghetti "crust." Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese. Bake at 350�F for 35 minutes. Let stand 5 minutes before cutting. Serves 8 to 10 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 308 Calories (kcal); 12g Total Fat; (33% calories from fat); 17g Protein; 35g Carbohydrate; 56mg Cholesterol; 670mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 921 3407 0 2130706543 0 0 0 0 2358 0

* Exported from MasterCook * Veggie Breakfast Pizza Recipe By Serving Size Categories Amount -------12 5 1/4 48 2 1/4 3 2 12 2 1 1/2 : : 96 Preparation Time :0:00 : Breakfast

California Egg Commission

Measure -----------pounds quarts pounds pounds pounds pounds cups

Ingredient -- Preparation Method -------------------------------pastry for 9" pie liquid or frozen whole egg OR California Fresh Eggs milk, 2% fat low fat Mozzarella cheese black olives broccoli florets -- blanched red or green peppers -- diced green onions -- chopped

Preheat oven to 425 degrees F. Stretch pastry over 12 each, 12" pizza pans. Whip eggs and milk together. Pour 1 3/4 cups egg mixture over crust in each pan. Place in oven and bake for 5 minutes. Remove from oven and pop any bubbles that have formed. Divide Mozzarella evenly between pizzas. Divide olives, broccoli, peppers and onions among pizzas. Place pizzas back in oven and bake 15 minutes. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 11g Total Fat; (51% calories from fat); 10g Protein; 14g Carbohydrate; 114mg Cholesterol; 243mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Colorful and full of flavor, Veggie Breakfast Pizza is a treat for breakfast and also great for lunch, too! Nutr. Assoc. : 4478 2130706543 0 3218 2006 26145 0 2358 20165 0

* Exported from MasterCook * Walnut Whole Wheat Bread Recipe By Serving Size Categories Amount -------1 1/2 3 3/4 1/3 3 2 3 1/4 2 1/2 1 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups teaspoons cup cup tablespoons teaspoons cups cups cup

Ingredient -- Preparation Method -------------------------------lukewarm water (105� to 115�F) Fleischmann's� Active Dry Yeast lukewarm milk (105� to 115�F) sugar vegetable oil salt all-purpose flour (3 1/4 to 3 1/2 cups) whole wheat flour chopped walnuts -- toasted

Combine water and yeast in large warm bowl; stir to dissolve yeast. Add milk, sugar, oil, salt, and 3 cups all-purpose flour; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to make dough that comes away from side of bowl and forms a ball. Turn dough out onto elastic, about 6 to kneading.) Place in in warm, draft-free lightly floured surface; knead until smooth and 8 minutes. (Dough will be slightly sticky after greased bowl, turning to grease top. Cover; let rise place until doubled in size, about 1 hour.

Punch dough down; turn out onto lightly floured surface. Knead in walnuts. Divide dough in half. Roll each half to 12- � 8-inch rectangle. Beginning at short ends, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8 1/2- � 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 400�F for 35 to 40 minutes, or until done. Remove from pans and cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 5g Total Fat; (27% calories from fat); 5g Protein; 26g Carbohydrate; 1mg Cholesterol; 183mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 5626 4138 0 0 0 14 0 0

* Exported from MasterCook * Wasabi Dressing Recipe By Serving Size Categories Amount -------2 1 1/4 1 1 1 1/2 : : 0 Preparation Time :0:00 : New Zealand Wasabi

Salads

Measure -----------teaspoons tablespoon cup tablespoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Namida Wasabi paste (Hot) soy sauce rice wine vinegar sesame oil sugar ground white pepper grated lemon zest

Combine all dressing ingredients (including Wasabi paste) and whisk until smooth. A blender or food processor works well with this. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 14g Total Fat; (62% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 1240mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with Rice Salad. Nutr. Assoc. : 1685 0 0 0 0 0 802 * Exported from MasterCook * Wash Board Omelet Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Breakfast Eggs

California Egg Commission Omelettes/ Frittatas

Amount -------1 1 2 1/2 2 1/2 1

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon vegetable oil 2 1/2 ounces whole kernel corn ounces red pepper -- chopped ounces green pepper -- sliced ounce yellow pepper -- sliced

2 4 2

ounces ounces

red potatoes -- par-boiled, chopped California Fresh Eggs string cheese

In vegetable oil, saut� corn, red, green and yellow peppers until tender-crisp. Remove and keep warm. Add potatoes to pan and saut� until lightly browned. Set aside and keep warm. Prepare omelet open-faced. Add saut�ed vegetables and cheese. Place under broiler until cheese melts. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 22g Total Fat; (57% calories from fat); 20g Protein; 17g Carbohydrate; 389mg Cholesterol; 402mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Everything but the old kitchen sink. Cookie had to clean out the cook wagon or "crumb castle" every couple of days and that was when wash board omelets might be served. Full of vegetables, colorful and light, this delicious concoction is filling and colorful. *If using frozen or liquid whole egg product: 7 ounces. Nutr. Assoc. : 0 430 0 0 0 0 3218 0 * Exported from MasterCook * White Bean Fiesta Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Ontario White Bean Producers

Salads

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup dry white pea beans -- soaked and cooked according to cooking beans directions 2 large stalks celery -- sliced diagonally 1 small onion -- chopped 1 small green or red pepper -- sliced 1/2 cup sliced ripe olives (optional) 1 cup cherry tomatoes -- halved (optional) 3 tablespoons vegetable oil 5 tablespoons vinegar 1/4 cup sugar 1/2 teaspoon dry mustard 1/4 teaspoon garlic powder 1/2 teaspoon salt Pinch paprika

Combine cooked beans, celery, onion, green or red pepper, olives and tomatoes if desired in a large bowl. Mix remaining ingredients together and pour over bean mixture; mix well. Cover and refrigerate at least 4 hours or up to 1 week.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" T(Refrigerate): "4:00" - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 5g Total Fat; (27% calories from fat); 6g Protein; 25g Carbohydrate; 0mg Cholesterol; 149mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Microwave Method: Soak and cook beans according to cooking bean directions. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 5511 0 0 20088 2130706543 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Rice and Mushroom Stuffing Recipe By Serving Size Categories Amount -------1 4 1 1/2 1/2 1 2 1/4 2 1/4 : : 4 Preparation Time :0:00 : Side Dishes

The National Honey Board

Measure -----------cup cups tablespoon cup cup teaspoon cups cup tablespoons cup

Ingredient -- Preparation Method -------------------------------wild rice water -- salted to taste oil minced onion chopped celery minced garlic sliced mushrooms chopped dried apricots minced parsley honey

In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes.

While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; saut� until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; saut� until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 4g Total Fat; (12% calories from fat); 7g Protein; 57g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Rice and Pecan Loaf Recipe By Serving Size Categories Amount -------3 1/2 1/2 1 1 1 2 2 2 1 1/2 1/2 : : 16 Preparation Time :0:00 : Appetizer/Snack Yeast Bread

Fleischmann's Yeast

Measure -----------cups cup package teaspoon cup tablespoons tablespoons tablespoons cups cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) plus 2 tablespoons cornmeal Fleischmann's� Rapid Rise Yeast salt water honey molasses vegetable oil cooked wild rice or brown rice -- cooled (*see notes) chopped pecans, walnuts or hazelnuts

In large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, undissolved yeast and salt. Heat water, honey, molasses and oil until very warm (120� to 130�F); stir into dry ingredients. Stir in wild rice, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 9-inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife, make four equally spaced cuts from curved edge toward folded edge, about 2/3 of the way across loaf (cutting through both layers). Place on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm,

draft-free place until doubled in size, about 30 to 60 minutes. Sprinkle top of loaf with remaining cornmeal. Bake at 375�F for 40 minutes or until done. Remove from sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : * 1 1/2 cups cooked rice = about 1/3 cup uncooked wild rice or 1/2 cup uncooked brown rice. Nutr. Assoc. : 14 435 26366 0 0 0 0 0 2851 20148 * Exported from MasterCook * Winter Vegetable Lasagne Recipe By Serving Size Categories Amount -------1 2 1 1 2 1/2 3 1/2 1/2 1 2 1/4 1/4 1/4 : : 8 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pound tablespoons large pound medium cup cups cup teaspoon teaspoon cups cup cup cup

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked margarine onion -- diced butternut squash -- peeled and diced carrots -- peeled and diced flour low-fat milk white raisins pepper salt grated Provolone cheese grated Parmesan cheese -- reserved for the top pine nuts OR walnuts -- reserved for the top

Prepare lasagne according to package directions; drain. Preheat oven to 350�F. Melt margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very

soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup. In a 9 � 13 � 2-inch baking dish, spread a little of the vegetable sauce over the bottom and cover with lasagne. Sprinkle Provolone over lasagne and add more vegetable sauce. Continue to layer sauce, Provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 529 Calories (kcal); 15g Total Fat; (26% calories from fat); 24g Protein; 73g Carbohydrate; 29mg Cholesterol; 665mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3878 25070 0 0 0 0 4038 3532 0 0 1198 25073 4489 0 0 0 * Exported from MasterCook * Zesty Oregon Hazelnut Broccoli Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes Vegetables

Amount -------1 1 1 1/4 1/2 1 1/4 1/2 1/2 Saut� crisp cream nuts,

Measure -----------large tablespoon bunch cup cup teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------clove garlic -- minced oil broccoli (1 1/2 pounds) -- chopped water sour cream horseradish thyme marjoram Salt and pepper -- to taste roasted and chopped Oregon hazelnuts

garlic in oil. Add broccoli and water. Cover and steam until tender over medium heat. (Most of the liquid should be gone.) Add sour and seasonings. Heat until hot and sauce slightly thickens. Add toss and serve.

Source: "Dundee Hazelnuts" S(Internet address):

"http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 14g Total Fat; (70% calories from fat); 5g Protein; 8g Carbohydrate; 9mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 206 0 0 0 0 0 0 3677