bestcookingfoodtips

Coffee Soda Recipe

2009-05-19T10:16:00.000-07:00

Ingredients :
3 c Chilled double-strength
Coffee
1 T Sugar
1 c Half and half
4 Scoops (1 pint)coffee
Ice cream
3/4 c Chilled club soda
Sweetened whipped cream, 4
Maraschino cherries,
Chocolate curls or cocoa,
For garnish, optional

Direction :
1. Combine the coffee and sugar

2. Blend in the half and half

3. Fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa

Top Ten Foods to Start Eating Now

2009-05-19T09:49:00.000-07:00

Whole Grains

Whole wheat bread, wheat bran cereals, and whole wheat pasta contain high levels of insoluble fiber for gastrointestinal health.
Oatmeal is rich in soluble fiber to help lower cholesterol levels

Tomatoes — fresh, canned, juice or sauce
Lycopene is an antioxidant found in tomatoes that may decrease the risk of cancers — particularly prostate cancer.

Salmon and Tuna — fresh or canned
Rich in omega-3 fatty acids that may decrease the risk of heart disease and stroke.

Olive Oil
Rich in monounsaturated fats to help maintain healthy cholesterol levels.

Green Leafy Vegetables — fresh or frozen (spinach, kale, collards, chard, green leafy lettuce)
Contain flavonoids to help prevent memory loss.
Rich in carotenoids which help to ward off macular degeneration, a leading cause of blindness.

Garlic
Can help decrease cholesterol levels, lower blood pressure and perhaps prevent cancer.
Acts as an antibiotic.

Dried Beans and Peas — dry, canned or frozen
Loaded with soluble fiber to lower cholesterol, and help maintain healthy blood sugar levels.
Soybeans contain isoflavones that can help alleviate menopausal symptoms, slow or reverse osteoporosis, and reduce the risk of heart disease and cancer.

Broccoli — fresh or frozen
Loaded with vitamin C, an antioxidant that may reduce the risk of heart disease.
May decrease the risk of breast cancer.
Extremely rich in antioxidants to help protect body cells from disease and aging.
May help prevent urinary tract infections.
Excellent source of vitamin C, an antioxidant that helps maintain a strong immune system and may reduce the risk of heart disease and cancer.
Good source of potassium, an important mineral for healthy blood pressure.
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Frozen Lime Pops

2009-05-19T09:41:00.000-07:00

Ingredients :
2 cups lowfat milk
1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
1/2 cup fresh lime juice
1 tablespoon grated lime peel
12 (3 to 4 ounces) small paper cups
12 wooden craft sticks

Direction :
COMBINE milk, sweetened condensed milk, lime juice and lime peel in large bowl. Pour mixture evenly into paper cups.

FREEZE cups for 1 hour or until partially frozen. Place wooden sticks in centers of cups and freeze for an additional 3 hours or until firm. To remove pops from cups, carefully dip cups in warm water for a few seconds to loosen. Remove cup and enjoy!

NOTE: For a lime sorbet, pour mixture into a freezer-proof dish. Freeze for about 45 minutes or until partially set. Remove from freezer and stir to break up clumps. Freeze until firm.
Estimated Times
Preparation Time: 10 mins
Cooking Time:
Cooling Time: 4 hrs freezing

Servings: 12
www.meals.com

Cafe Mocha Mudslide

2009-05-19T09:32:00.000-07:00

Ingredients :
1 cup Café Mocha Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
4 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
2 cups vanilla ice cream
2 cups ice cubes

Direction :
PLACE Coffee-mate and Taster's Choice in blender; cover. Blend until coffee is dissolved. Add ice cream and ice; blend until smooth.

Nutrional information :
Calories: 219 Calories from Fat: 115 Total Fat: 12.8 g
Saturated Fat: 2.5 g Cholesterol: 2 mg Sodium: 122 mg
Carbohydrates: 21.7 g Dietary Fiber: 0 g Sugars: 9.5 g
Protein: 4.5 g

www.meals.com

Amaretto Fudge Cappuccino

2009-05-19T09:06:00.000-07:00

Ingredients :
1 cup boiling water
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
2 tablespoons Amaretto Flavor NESTLÉ COFFEE-MATE Powdered Coffee Creamer
1 tablespoon NESTLÉ NESQUIK Chocolate Flavor Syrup

Direction :
COMBINE water and coffee granules in large mug; stir until coffee is dissolved. Stir in powdered creamer and chocolate syrup. Top with whipped cream and chocolate shavings, if desired.

Nutrional Information :
Calories: 130 Calories from Fat: 25 Total Fat: 3 g
Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 50 mg
Carbohydrates: 24 g Dietary Fiber: .5 g Sugars: 22 g
Protein: 0 g
Estimated Times
Preparation Time: 5 mins
Cooking Time:

Servings: 1
www.meals.com

Asparagus and Chicken In Black Bean Sauce Recipe

2009-05-19T08:44:00.000-07:00

Ingredients :
2 Chicken thighs
12 md Asparagus spears
3 tb Peanut or corn oil

MARINADE:
1 tb Dry sherry
1 ts Cornstarch
2 ts Thin soy sauce
1 pn Sugar
SAUCE:
2 ts Fermented black beans
3 Cloves garlic, minced
1/2 ts Brown sugar
2 ts Black soy sauce
3/4 c Chicken stock
Cornstarch paste as thickener

Instructions

Marinating:

1. With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation:

2. Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans.

3. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir-Frying:

4. Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up.

5. Remove chicken to holding bowl. Reheat wok to high, add remaining oil.

6. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.
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7. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough.

8. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens.

If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce.

Serve in individual portions.

Balinesse Spices Chicken

2009-05-19T08:34:00.000-07:00

Ingredients:
1 chicken cut into 20 pieces
1 cm lengkuas, smashed
2 salam leaves
3 Kaffir lime leaves
2 tomato each cut into 8 pieces
2 tablespoons sweet soy sauce

Finely pounded spices into paste:
7 red chilies
5 pieces shallot
4 cloves garlic
2 cm ginger
3 eggs candle nuts
1/2 teaspoon shrimp paste, which has been in the frying

How to make:
Chicken, seasoned with salt, leave it briefly, and half-cooked.
Stir-fry spices paste until fragrant, add lengkuas, salam leaves, kaffir lime leaves, tomatoes and sweet soy sauce.
Add the chicken that has been half-fried, cooked until the tomatoes crushed and spices inveterate into the chicken, ready to serve.
www.indonesianculinary.com

Give Me French Fries with that Shake

2009-04-13T07:42:00.000-07:00

by: Donna Monday
What goes better with a juicy hamburger and a delicious milkshake than a plate of crispy French fries?

Nothing, that�s what. I bet you�ve had countless meals, especially hamburgers, with a side of fries. Now you�re looking to find some recipes that show�s you exactly how to make those tasty diner and fast food restaurant style French fries.

Well, you�re in luck because you can easily find out online how to make fast food French fries � like McDonald�s French fries, curly French fries, sweet potato French fries, oven baked French fries, or baked homemade French fries.

Cooking French fries the traditional way involves grease and you want to be sure to use low-fat cooking oil to cut down on the fat content. There are places online to find French fries makers where you can deep fry them at home in just a few minutes.

Many people enjoy the recipes for seasoned French fries that are baked in an oven and not a frying pan. Cooking seasoned French fries in the oven eliminates most of the extra fat and calories, without sacrificing that delicious French fries taste.

Making French fries to eat at home that taste the same or better than the ones you have when you eat out is easy and fun with the right recipe, potatoes, oil and seasonings.

About the author:
Copyright 2005
Donna Monday
Easy to make � fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/French_Fries.html

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Making Hamburger Recipes is Easy and Fun

2009-04-13T07:34:00.000-07:00

by: Donna Monday
When I was a kid Wimpy from the old Popeye cartoon show was one of my favorite characters because he expressed a deep love and obsession with hamburgers on a bun. Wimpy was always looking for hamburgers and wasn�t happy unless his plate was piled high with steaming hot hamburgers.

Even though I could only eat one, I easily related to Wimpy�s love of hamburgers, especially cheeseburgers. As I grew up I discovered how easy it was to make a meal out of cooking hamburgers and putting them on a hamburger bun. Add a little ketchup or hamburger sauce and you�ve got yourself a quick lunch or dinner.

While I�m not sure about the real history of the hamburger (a couple of towns claim to be the home of the original burger) I do know that they�re popularity spread quickly. Online you can find recipes for hamburger pattie or how to make foil hamburgers over fire. But some of the best hamburger recipes don�t even involve a bun.

Online you can find recipes for hamburger stew, hamburger goulash, hamburger casserole, hamburger jerky, hamburger chowder, hamburger gravy, hamburger steak, hamburger with stuffed green peppers, hamburger macaroni soup, hamburger stroganoff, hamburger pie, and other easy hamburger recipes with egg, bread crumbs and onion.

There�s even secret fast food hamburger recipes that expose how to make the popular McDonald�s hamburger, Wendy�s hamburger, and White Castle hamburgers. So, you don�t have to borrow money to buy hamburgers and promise to �pay you back on Tuesday� like Wimpy. You can just whip up one of your yummy recipes the next time you have a craving for the savory taste of hamburger.
About the author:
Copyright 2005
Donna Monday
Easy to make � fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/Hamburger_bestrecipes.html

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Food Allergies

2009-04-13T07:33:00.001-07:00

by: Steve Wilcott
An allergy can be described as a malfunction of the immune system, an exaggerated response to certain substances. Your body mistakenly believes that something it has touched, smelled or eaten is harmful to it and your body releases massive amounts of chemicals, such as histamine to protect itself.

It is believed that 11 million Americans suffer from food allergies. These allergies are as varied as food itself is. Some people suffer from an allergy to one food, some to many. The most common food allergies are generally eggs, milk, peanuts, tree nuts (such as walnuts), fish, shellfish, soy and wheat.

Symptoms of food allergies are varied and range from a tingling of the mouth to swelling of the tongue and throat to difficulty breathing to hives, cramps, diarrhea, vomiting and in some instances death.

There are ways to help you or your loved one manage your food allergies. First seek the help of an allergist. Your allergist will perform a patch test to determine the exact cause of allergic reactions. This will be the guideline you use as you develop a diet based around your food allergies.

As with other types of allergies there is no cure for a food allergy. Some children do grow out of some food allergies as they age although allergies to peanuts, fish, shellfish and nuts are often considered lifetime allergies. You or your loved one must simply avoid the food that causes the allergy. This can be difficult, especially when eating out in a restaurant. Depending on the severity of allergy, even slight cross contamination of food products can cause reactions.

Food labeling is a very important component of avoiding foods that trigger allergies. Since 2000 the FDA has been presenting information on allergy risks and labeling requirements to manufacturers. They seek to have manufacturers change some labels to be easier to read, using plain language like "milk" on a label instead of "caseinate".

In the case of a milk or egg allergy there are alternatives that can be used when cooking or baking. There are many online sites dedicated to supplying information, education and support to those with food allergies.

About the author:
This article courtesy of http://www.allergies-questions.com

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Cooking Lesson: Seasoning Cast Iron Like The Pros

2009-04-13T07:31:00.000-07:00

by: Michael Lansing
In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.

But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.

Seasoning New Cast Iron Cookware

The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.

1. Heat your oven to 300 degrees.
2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes.
4. Remove the pan and pour out any excess grease or lard.
5. Put the pan back into the oven and bake for another two hours.
6. Repeat as needed

Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.

Re-seasoning Cookware

If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.

1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best).
2. Make sure the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.

Cleaning Your Cast Iron Cookware

To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.

1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.

That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.

Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!

About the author:
Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Cooking Schools for those wishing to enter the trade.

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Chicken Porridge

2009-04-13T07:27:00.000-07:00

Ingredients:
300 gr chicken meat
200 gr rice
1 liter water
salt
1/2 tsp pepper
fried shallot
green onions, finely chopped

How to cook:
Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use.
Heat oil in a frying pan, pan-fry the chicken until it’s golden brown. Take out the chicken and split the meat into small pieces.
Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top

Served for: 6 person.

Indonesian Fried Rice

2009-04-13T07:23:00.000-07:00

Ingredients:
Four cup cooked rice
1 thinly sliced medium onion
2 eggs
1 clove garlic, crushed
1 tea spoon chili powder
salt to taste

3 tea spoons oil
1 tbsp soy sauce
cucumber, tomato and cilantro for garnishing

Preparation:

Heat oil on the frying pan, add garlic and onions, fry until golden brown and the fragrance of garlic and onions released. Add chili powder on high heat. Add the soy sauce and stir well until ingredients mixed well. Finally add rice, stir it for a while.

Separately, using a table spoon of oil fry eggs sunny side up. Serve fried rice with a few slices of cucumber and tomatoes, garnish with some cilantro and egg on every serving.

Serves for 2.

Food Safety

2009-04-13T07:07:00.000-07:00

Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That way, you
won't have to worry about the storage or safety of leftovers.

* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.

* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.

* It's a good idea to use a separate cooler for drinks, so the one
containing perishable food won't be constantly opened and closed.

* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It's amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.

* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.

* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.

* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.

* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.

* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.

Barbecue Tips

2009-04-13T07:04:00.000-07:00

* Approximately 30 minutes prior to grilling, prepare the charcoal
fire so coals have time to reach medium temperature. At medium,
the coals will be ash-covered. To check the temperature of the
coals, spread the coals in a single layer. CAREFULLY hold the
palm of your hand above the coals at cooking height. Count the
number of seconds you can hold your hand in that position before
the heat forces you to pull it away: approximately 4 seconds for
medium heat. Position the cooking grid and follow recipe directions.

* Never place meat directly over an open flame. An open flame is an
indication of incomplete combustion, the fire will discolor the
meat by leaving a black carbon residue on the meat. Actually an
open flame has a lower temperature than coals that are glowing red.

* Whenever barbecuing, use tongs to turn the meat. A fork should
never be used. For it will punch holes in the flesh and allow
the natural juices to escape and loose flavor and become chewy.

* Tomato and/or sugar based BBQ sauces should be added only at the
end of the grilling process. These products will burn easily and
are seldom considered an internal meat flavoring. Once added, the
meat should be turned often to minimize the possibility of burning.

Cooking Tips

2009-04-13T06:57:00.000-07:00

When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.

Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.

When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.

Don't salt meat before you cook it. Always salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed.

To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.

While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil.

To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.

While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over.

If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles.

Chill onion is refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting.

To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.

To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.

Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.

For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.

To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.

A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.

Remove the stems from chilies before storing them. This will keep them fresher for a long time.

It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster.

Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.

NEW FOOD LABELING LAW (2006)

2009-04-13T06:43:00.000-07:00

Food Labels Identify Allergens More Clearly
By Linda Bren
When you drink a glass of milk, are you consuming casein and lactoglobulin? How about potassium caseinate and lactalbumin?

According to food scientists, all of these substances are proteins found in milk. And until recently, food manufacturers could use technical terms such as these on food labels without further explanation, instead of listing the more common term "milk."

That changed at the beginning of 2006, when a new food labeling law, the Food Allergen Labeling and Consumer Protection Act (FALCPA), took effect.

Under FALCPA, food labels are required to state clearly whether the food contains a "major food allergen." The law identifies as a major food allergen any of eight allergenic foods: milk; eggs; fish such as bass, flounder, and cod; crustacean shellfish such as crab, lobster, and shrimp; tree nuts such as almonds, walnuts, and pecans; peanuts; wheat; and soybeans. The law also identifies as a major food allergen any ingredient that contains protein derived from any of these eight foods.

The plain language declaration requirement of FALCPA also applies to flavorings, colorings, and incidental additives that are or contain a major food allergen.

"FALCPA recognizes that eight major foods or food groups account for 90 percent of all food allergies in the United States, and some allergic reactions may be severe or life-threatening," says Robert E. Brackett, Ph.D., director of the Food and Drug Administration's Center for Food Safety and Applied Nutrition (CFSAN).

About 2 percent of adults and 5 percent of infants and young children in the United States suffer from food allergies. About 30,000 consumers require emergency room treatment, and 150 Americans die each year because of allergic reactions to food.

There is no cure for food allergies. Avoidance of the food that causes the allergy is the only way a person can prevent a reaction. The improved label will make it easier for food allergic people and their caregivers to identify and avoid foods that contain major food allergens, says Catherine Copp, policy advisor in the CFSAN. For example, if a product contains the milk-derived protein casein, the product's label will have to use the term "milk" in addition to the term "casein" so that those with milk allergies can clearly understand the presence of the allergen they need to avoid.

"We're very excited about this change," says Anne Muñoz-Furlong, founder and CEO of The Food Allergy & Anaphylaxis Network based in Fairfax, Va. "People with food allergies will be able to tell right away whether a food is safe for them to eat or not."

Food allergies are on the rise in children, says Muñoz-Furlong, and the improved food labeling information will be especially helpful to children who must learn to recognize the presence of substances they need to avoid. Parents often take children with them when they shop for groceries, she says. "They want to teach children early on to start reading food labels. They have the children read the label to them and figure out if the product contains an allergy-causing food and whether it should go in the grocery cart or go back on the shelf."

"When the child is too young to read, parents will read the label to the child," adds Muñoz-Furlong. "It's almost impossible to keep the attention of a 5-year-old when you say 'ammonium caseinate,' but when you say 'milk,' the child with a milk allergy will instantly say, 'That's not good for me.'"

Manufacturers must identify the presence of a major food allergen in one of two ways: in the list of ingredients, manufacturers must state the source of an allergenic ingredient in parentheses after the name of that ingredient; or after or next to the ingredient list, manufacturers must add "contains" followed by the name of the source of each allergenic ingredient in the food. For example:

Option 1:
Ingredients: Enriched flour (wheat flour, malted barley, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, partially hydrogenated soybean oil, and/or cottonseed oil, high fructose corn syrup, whey (milk), eggs, vanilla, natural and artificial flavoring, salt, leavening (sodium acid pyrophosphate,

monocalcium phosphate), lecithin (soy), mono- and diglycerides (emulsifier)

Option 2:
Contains Wheat, Milk, Eggs and Soy

"These statements are not required if the major food allergen's common name already identifies its food source," says Copp. For example, the ingredients whole wheat flour, buttermilk, and peanut butter already state that they contain wheat, milk, and peanuts, respectively, so no further explanatory terms are required.

FALCPA applies to both domestically produced and imported packaged foods that the FDA regulates. So even if you purchase a box of candy from overseas, it should be in compliance, says Copp. Raw agricultural commodities, such as fresh fruits and vegetables, are exempt from FALCPA. So are highly refined oils made from one of the eight allergenic foods identified by the law.

FALCPA establishes two separate processes that food manufacturers can use to request an exemption for their product from the FALCPA declaration requirement--the notification and petition processes. "The notification process may be used by manufacturers who can demonstrate that their ingredient does not contain an allergenic protein; the petition process may be used by a manufacturer who can demonstrate that, although the ingredient does contain protein derived from an allergenic food, the ingredient does not cause an adverse reaction that poses a risk to human health," says Felicia Billingslea, director of the FDA's Division of Food Labeling and Standards.

The law applies only to products labeled on or after Jan. 1, 2006, so until products labeled before that date are sold or otherwise removed from the market, consumers will continue to see some products without the plain language allergen labeling on grocery store shelves, says Copp, "particularly nonperishables such as canned goods."

Even if consumers have purchased a product in the past that does not aggravate their allergies, they should not take it for granted that it will always be nonallergenic, says Copp. "We encourage consumers to always read the ingredients list, because manufacturers may change their product formulation."

The FDA will enforce the new law. "We intend to document violations of the law when inspecting manufacturing plants," says Betty Harden, an FDA consumer safety officer in the Office of Compliance. A food product that contains an undeclared allergen may be subject to recall. In addition, a food product not properly labeled may be misbranded and subject to seizure and removal from the marketplace.

FALCPA also requires the FDA to submit a report to Congress on food allergens, particularly with respect to identifying ways to reduce or eliminate cross-contact and stating the risk of cross-contact on food labels. Cross-contact occurs when a residue or other trace amount of an allergenic food is unintentionally incorporated into another food that is not intended to contain that allergenic food; cross-contact may occur during harvesting, transportation, manufacturing, processing, or storage.

In addition, the agency is required to propose a regulation by August 2006, and to issue a final regulation by August 2008, to define the term "gluten-free" for voluntary use in food labeling. Gluten is a term that describes a group of proteins that occur naturally in certain grains, including wheat, barley, and rye. When present in certain amounts, gluten can cause a serious reaction in people with celiac disease, a chronic digestive disease that damages the small intestine and interferes with absorption of nutrients from food. About 2 million people in the United States have this disease.

"Consumers susceptible to celiac disease need accurate, complete, and informative labels on food to protect themselves," says Billingslea, "and a standardized definition of 'gluten-free' and use of the term on labels will help."

For More Information
The FDA's Food Allergens Page
www.cfsan.fda.gov/~dms/wh-alrgy.html

Clean Kitchens

2009-04-13T06:39:00.001-07:00

The cardinal rule of safe food preparation in the home is: Keep everything clean.
Some advice from the USDA Food Safety & Inspection Service
The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.

Keep the work area clean and uncluttered. Wash countertops with a solution of 5 milliliters (1 teaspoon) of chlorine bleach to about 1 liter (1 quart) of water or with a commercial kitchen cleaning agent diluted according to product directions. They're the most effective at getting rid of bacteria.

Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in hot water in the washing machine.

While you're at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of 5 milliliters of bleach to 1 liter of water or a commercial kitchen cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth.

Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 5 milliliters of chlorine bleach to about 1 liter of water.

Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.

Always use clean utensils and wash them between cutting different foods.

Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they are used.

Do not put cooked meat on an unwashed plate or platter that has held raw meat.

Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don't use soap or other detergents. If necessary--and appropriate--use a small scrub brush to remove surface dirt.

SAFE FOOD COOKING TEMPERATURES

2009-04-13T06:35:00.000-07:00

Recommended Safe Cooking Temperatures (measured with a food thermometer).

GROUND MEAT & MEAT MIXTURES
Beef, Pork, Veal, Lamb - 160° F
Turkey, Chicken - 165° F

FRESH BEEF, VEAL LAMB
Medium Rare - 145° F
Medium - 160° F
Well Done - 170° F

POULTRY
Chicken & Turkey, whole - 165° F
Poultry Parts - 165° F
Duck & Goose - 165° F
Stuffing (cooked alone or in bird) - 165° F

FRESH PORK
Medium - 160° F
Well Done - 170° F

HAM
Fresh (raw) - 160° F
Pre-cooked (to reheat) - 140° F

EGGS & EGG DISHES
Eggs - Cook until yolk & white are firm
Egg Dishes - 160° F

SEAFOOD
Fin fish - 145° F or until opaque & flakes easily with fork
Shrimp, Lobster & Crabs - Flesh pearly & opaque
Clams, Oysters & Mussels - Shells open during cooking
Scallops - Milky white or opaque & firm

LEFTOVERS & CASSEROLES - 165° F

For more Food Safety information, visit the Food Safety and Inspection Service (FSIS) of the USDA (Dept of Agriculture).
www.fsis.usda.gov/

HOW SAFE IS OUR FOOD?

2009-04-13T06:34:00.000-07:00

Most North Americans mistakenly believe that the food they buy is safe. Yet, 25 percent of the American population suffers from a food borne illness every year, and 5000 die. In Canada, these figures are lower, but no less disturbing.

In the developing world, contaminated water and food kill three million children who are more vulnerable due to their underdeveloped immune defences.

These days, huge quantities of food are imported from distant countries, some of which have very lax safe food regulations, and others lack the means of enforcement.

The USA imports over 40 percent of its fresh food needs from Mexico, Chile, Guatemala, Costa Rica, Canada, and other countries. Seasonality, climate and low cost necessitate these imports.

Canada’s fresh food imports are proportionately higher than those of the USA, due to mainly climatic conditions and geography. Florida is closer to Montreal than is B C.

Canada imports from South- and Central America, the Netherlands, Italy, France, Spain, South Africa, New Zealand, China, Japan, Morocco, Thailand, Greece, Japan and many other countries.

In the USA the USDA (United States of America Department of Agriculture) is in charge of controlling all meat, poultry and all foods containing frozen eggs; the FDA (Food and Drug Administration) is in charge of all other foods.

Food borne diseases originate from farms, processing plants, careless handling, and preparation.

Chickens are raised in specially-designed buildings under artificial lighting and cramped conditions. These unnatural conditions promote spreading of harmful (pathogenic) bacteria and diseases. Farmers combat them with antibiotics. Constant use of antibiotics, however, weakens their efficacy on humans.

Similarly, cattle are fattened under appalling conditions in feedlots full of their excrement. Their feed contains all kinds of harmful additives and antibiotics. Same conditions prevail in pig-, fish- and other seafood farms.

The amount of pollution a huge pig farm creates is a major problem for rural authorities in charge of water supply.

Farm animals are administered antibiotics for speedy growth and disease resistance, but this practice males food pathogens increasingly resistant to antibiotics. rBGH, a growth hormone, is used by dairy farmers to increase daily milk production, ( 5 kg per head of cow), but some scientists claim this practice to yield unhealthy food. The Canadian department of health and welfare has so far resisted approving it.

Food distribution is fast and literally spans the world. You can find Kenyan fresh beans, Moroccan or Japanese tangerines, Chinese pears, New Zealand Gala apples, Florida oranges, California produce, Chilean or South American or Italian grapes, Portuguese or Argentine pears, French cheeses, Indian or Mexican okra, and mangoes routinely in many large North American cities. Moreover, this is justly a fraction of what else you can buy. Rapid transportation and distribution help spread pathogenic bacteria and facilitate the outbreak of epidemics.

In developing countries, irrigation and water treatment still leaves a lot to be desired. While the populations in these countries are immune, North Americans’ tolerance for even low bacteria counts is practically nil.

A lot of food consumes in North America is processed or purchased as take out. The more food is processed, the more chances exist for it to be contaminated. Improperly cleaned machines and plants are responsible for many food borne diseases, but more importantly employees often disregard even the most routine and preventive measures – washing hands thoroughly after visiting the toilet, coughing away from food being prepared, and staying away from work id afflicted with flu.

Proper food preparation is an important link in the food chain. Ground meat must be cooked at 155 F (80C) for a minimum of three minutes, and egg yolks well.

Admittedly, well done eggs and hamburgers fail to provide less than the expected eating pleasure than when slightly undercooked, but it is better to be safe than sorry. Potentially hazardous foods are: pates, hot dogs, sliced deli meats, smoked fish, blue cheese and soft cheeses. All may contain listeria (see below). Essentially the finer the food is ground and the more it is handled the more dangerous it becomes.

Food is not sterile and cannot be made risk free but every effort must be made to reduce food borne illnesses.

This can be achieved only by thorough inspections of food processing plants, animal farms, abattoirs, and constantly reminding the population to observe basic hygienic principles.

In the USA 10 percent of all chickens have salmonella and 60 – 80 percent campylobacter, and 20 percent of the latter is resistant to Antibiotics. It is worth stressing that the colon of individual contains several billions bacteria and a single bacterium, given the right conditions can multiply to billions within a 12 period.

Food safety requires constant vigilance and converted efforts of all in the chain, that is all of us.

Escherichia coli 0157:H7. Identified in 1982 it cause bloody diarrhoea and occasionally kidney failure. Results from undercooked ground beef.

Campylobacter jejeuni – commonly found in poultry. Can be treated, when diagnosed early within a week

Salmonella enteritidis – found in poultry contaminated with animal faeces.

Listeria monocytogenes – found in soft cheeses, processed meats and can survive low temperatures 40 F (7 C). People with weal immune systems, particularly children are vulnerable

Shigella sonnei – found in irrigation water contaminated with sewage or manure, and transferred to food due to improper handling. Highly infectious and spreads by physical contact, particularly with children.

Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu

TRUTH OR SCARE: KNOW YOUR CHICKEN FACTS

2009-04-13T06:32:00.000-07:00

What You Need To Know About Choosing Safe, Healthy Chicken For Your Family
Saint Cloud, Minn. (August 18, 2006) — From concerns about antibiotics and other additives to the current bird flu threat, there's a lot of confusing talk about chicken today. For the average American who eats 85 pounds of chicken every year, the ambiguity begs the question: how do you ensure the chicken you eat is safe?

According to Mike Helgeson, CEO of Gold'n Plump, one of the leading poultry producers in the Midwest, American consumers can empower themselves by uncovering the truth beneath the current buzz.

"Quality and freshness used to be the standard of good chicken, but today's consumers are overwhelmed with words like antibiotics, hormones and even bird flu," Helgeson says. "The truth of the matter is that the chicken supply remains wholesome and safe to eat. There's no need to worry if you understand how chicken is produced and can identify what the various labels mean."

Shredding the Chicken Myths
To help you choose the best chicken for your family, Helgeson offers answers to some of the common questions plaguing meat eaters today.

Q. Can I get avian influenza or "bird flu" from chicken?

A. The fact is, you can't get the bird flu by eating properly cooked chicken. Cooking chicken to at least 165 degrees Fahrenheit ensures it is safe to eat.

Q. What is being done to protect the chicken I buy from having "bird flu "?

A. Even though the bird flu poses no food safety threat, chicken companies are working hard to ensure the chicken supply remains safe and healthy in case the bird flu does appear in the United States.

At Gold'n Plump, for example, the local family farmers who raise our chickens have all implemented strict security safeguards at their farms. The chickens are raised in enclosed barns and access is limited to those who care for the chickens or provide a service related to their care. This ensures they're protected from the environment and from contact with wild birds (known carriers of avian influenza).

As an added precaution, every Gold'n Plump flock is voluntarily tested for the presence of H5/H7 avian influenza before leaving the barn. Since this testing began, every Gold'n Plump flock has tested avian influenza-free. Furthermore, every bird is inspected by the USDA before it is packaged and leaves the processing plant to be sold.

If avian influenza is found in a commercial flock (which is extremely unlikely due to the strict bio-security safeguards in place), the entire flock will be humanely euthanized and will not enter the food supply. The area will also be quarantined to prevent spread to wild birds or other chicken flocks.

Q. Should I be concerned about hormones in chicken?

A. The use of hormones has been illegal in U.S. poultry production since 1952, according to USDA regulations. If you're eating American-grown chicken from a reputable source, there's no need to be concerned about added hormones or other growth-enhancing agents.

Q. What does "all natural" mean?

A. To be labeled as "all natural" according to USDA guidelines, chicken must be minimally processed. All-natural chicken has simply been cleaned, cut up, trimmed and packaged without adding artificial ingredients, preservatives, colors or fillers. Only products that meet these criteria can display all natural on the label.

Q. Are there antibiotics in the chicken we eat? Why are people concerned?

A. Stringent FDA and USDA regulations require chickens to be weaned from all antibiotics well before processing, so there are absolutely no antibiotics or antibiotic residue in the chicken you buy and serve to your family.

Because many consumers are worried that overusing antibiotics will make them less effective and could lead to antibiotic-resistance, many chicken producers are working to find new ways to reduce their use without compromising the quality of their animal care or products. At Gold'n Plump, for instance, nearly all flocks have been raised without antibiotics.

Q. What should I look for -when buying chicken at the grocery store?

A. Start by choosing a trusted brand that is dedicated to providing the high quality, fresh and flavorful poultry. If you are unsure of which product to buy, look for brands that have completely clear packaging to ensure the meat is healthy, free of bruising and has nothing to hide.

Always select chicken that is clean, cold and tightly sealed. For extra precaution look for products that have a current sell-by date imprinted on the package to ensure its freshness.

Try to pick up fresh or frozen poultry toward the end of the shopping trip, so it stays cold for as long as possible, and refrigerate your chicken products within half an hour of buying them at the store.

For more information about the safety of America's chicken supply visit goldnplump.com and click on "Get the Facts."

About Gold'n Plump
Based in St. Cloud, Minn., Gold'n Plump Poultry is a family-owned provider of premium chicken products to retail, deli and foodservice customers throughout the Midwest and in other parts of the country. The company employs about 1,600 people and partners with more than 250 growers in Minnesota and Wisconsin to produce wholesome, high-quality chicken.
For more information on its full line of poultry products, as well as side-dish suggestions, innovative chicken-based recipes, general cooking and safe handling tips, nutrition information and Gold'n Plump's company background, visit goldnplump.com.

Stemming the Tide Against the Epidemic of Childhood Obesity

2009-04-13T06:22:00.000-07:00

Nutritional Counseling is Key Parental Resource
By Larry Kenigsberg

Parents want to make sure their children are healthy. Instilling good eating and exercise habits is critical to that process.

Despite this, more than 17 percent of children between two and 19 are overweight, according to the Centers for Disease Control. Lori Brizee, MS, RD, LD, CSP, of the BitWine Nutrition Advisors’ Network (www.nutrition.bitwine.com) is a nutritionist who works with parents to ensure that their over- and underweight children reach and maintain a healthy weight.

Parents of overweight children should not put their children on diets. “Singling out overweight children will only discourage them and make them feel stigmatized, punished, and deprived,” Lori says. “Rather, it is important to establish healthy eating habits and regular exercise as a lifestyle for everyone.”

Children have different nutritional needs than adults. Toddlers need approximately 37-41 calories per pound of body weight; their needs vary significantly over time, based on growth and physical activity. By adulthood, average needs are 14-16 calories per pound, depending on activity level.

“Children need a higher percentage of calories to come from fat until they are two years old,” Lori continues. “We know that the risk for heart disease begins in early childhood, so after the age of two, recommendations are for fat intake to decrease to about 30% of total calories, unless a child is not gaining weight well. Children growing well can be transitioned from whole milk or breast milk to non-fat or 1% fat milk. Children who are underweight should continue to have whole milk and have other heart-healthy fats such as canola oil or olive oil added to foods to increase caloric intake.”

Protein needs in young children are not particularly high – .50g/lb age one and .43g/lb by age 4. “If kids are meeting their needs for other nutrients, especially iron and calcium, they are meeting their protein needs, as foods high in these two nutrients are high in protein – any type of dark meat or fish is a great source of iron (e.g., beef, dark meat of chicken, pork, tuna, salmon), and dairy products and many soy products are excellent sources of calcium.”

Calories from carbohydrates should be derived mostly from whole grains, not processed grain (most notably bread and pasta), and fruits and vegetables. Lori does caution against giving children under two years of age or who are not growing well a very high-fiber diet without adequate fat, as lots of high-fiber, low-calorie foods can fill young children without giving them adequate calories.

Increasing physical activity is just as critical as instilling good eating habits. “Families should become more active together,” Lori stresses. “Active parents help children be more physically healthy by modeling positive behaviors. Turn off the TV and computer, and play outside!”

Parents can consult with Lori or another registered dietician (RD) at www.nutrition.bitwine.com via Skype. An RD will evaluate your family and child’s lifestyle, eating, and physical activities and help you find ways to make positive, meaningful changes to benefit your children’s – and your – health.

Choking Danger with Children

2009-04-13T06:20:00.000-07:00

Prevent Your Child From Choking
By Linda Bren

Peanuts and popcorn, hot dogs, candy, carrots, and sunflower seeds. Ayal Willner, M.D., has seen them all stuck in children's throats--and sometimes their lungs. The pediatric ear, nose, and throat specialist in Long Beach, Calif., spends a lot of time in emergency rooms removing food and small objects from children's air passages. "I see about 20 to 30 kids a year from all over southern California because of choking," he says.

In 2001, more than 17,000 children ages 14 years or younger were treated for choking episodes in U.S. emergency departments, according to the Centers for Disease Control and Prevention (CDC). About 60 percent of these episodes were related to food items.

"Almost all solid foods can pose some risk of choking," says Martin Stutsman, a consumer safety officer in the Food and Drug Administration's Center for Food Safety and Applied Nutrition (CFSAN). "This is particularly true of foods that are of a size and shape that can obstruct breathing if they become lodged in the airway."

The FDA takes action when a food poses an unusual risk of choking. But most foods, while posing some choking risk, do not pose an unusual risk, says Stutsman, and the agency cannot eliminate all the potential risks. "We know a lot of choking incidents occur on grapes, for example, but it's impossible to control the size of grapes."

"But there are things that people can do to reduce the risk of choking," says Stutsman. Safety experts agree that parental supervision and keeping potential choking hazards out of children's reach are key to choking prevention. "Parents need to be cognizant of where their children are playing at all times and they should withhold foods of the size that are likely to cause choking in very young children," says Stutsman.

The Dangers of Choking

Food or small objects can cause choking when they get caught in the throat and block the airway, preventing oxygen from getting to the lungs and the brain. According to the American Academy of Pediatrics (AAP), when the brain goes without oxygen for more than four minutes, brain damage or even death may occur.

In May 2005, two young girls in New York City died after choking on hard candy. The girls, ages 4 and 5, choked on jumbo mint balls, round peppermint candies measuring a little more than three-quarters of an inch in diameter.

Every child is at risk for choking, says the CDC. Younger children are particularly at risk because of their tendency to place objects in their mouths, poor chewing ability, and narrow airways compared with those of older children and adults.

A peanut, for example, is going to affect a child's airway more than an adult's, says Willner. Children younger than 6 years do not have all their molars, the grinding teeth at the back of the mouth. "Food can get to the back of the jaw and without being crushed by the teeth, the food is pushed to the back of the throat and the body instantly swallows it," says Willner. "If it happens quickly, it may not lead to a coordinated swallow. Or if a child laughs or takes a deep breath, the food can be inhaled."

Inhaled food is drawn into the windpipe (trachea) and travels into one of two bronchial tubes (bronchi), where it can block the flow of air into the lungs. "Depending on the size and shape of the food particle, it can go further to a point where it actually plugs up one of the smaller branches of a bronchial tube and can cause part of the lung to collapse," says Mary Purucker, M.D., Ph.D., an FDA pulmonary specialist. "Even if the particle doesn't entirely clog the airway, it has picked up bacteria from the mouth or elsewhere and can cause respiratory infection, such as pneumonia."

When food is inhaled, coughing and choking spasms occur. "But within minutes, the choking experience will stop," says Willner. "The initial reflex is tired out and you're left with a low-grade irritation. You may think everything is fine." However, pneumonia or other serious conditions may show up weeks later. "I've taken out foreign bodies that have been there for six weeks," says Willner.

Unsafe Foods for Young Children

The American Academy of Pediatrics recommends keeping the following foods away from children younger than 4:
hot dogs
nuts and seeds
chunks of meat or cheese
whole grapes
hard, gooey, or sticky candy
popcorn
chunks of peanut butter
raw vegetables
raisins
chewing gum

Excerpt from Sept-Oct 2005 issue of the FDA Consumer magazine.

Enjoy Breakfast -- A Healthy Start

2009-04-13T06:18:00.000-07:00

By Pat Kendall, Ph.D., R.D.
Food Science and Human Nutrition Specialist
Colorado State University Cooperative Extension
September 2, 1998

There's no better time to examine breakfast eating habits than at the beginning of the school year. In fact, September has been designated as "Better Breakfast Month."

Studies show that children and adult students who eat breakfast do more and better work in school than those who skip it. In contrast, those who skip breakfast tend to tire more quickly, be more irritable, and react less quickly than those who eat breakfast. Because many of the basic subjects are taught before noon, breakfast is an important meal.

The reasons for skipping breakfast are many. Those most frequently heard include: "There isn't time," "Food that early makes me sick," "I don't like breakfast foods," and "I'm skipping breakfast for weight control."

Mostly these are just excuses. Breakfast doesn't have to take a lot of time. It can be simple or elaborate, cooked or uncooked, eaten sitting down or on- the-run, low or high in calories, mundane or varied. The main thing is to make it part of your morning routine.

Breakfast can be just about anything, from last night's leftover pizza to a peanut butter sandwich to cereal and milk. For the person on the run, a blended smoothee--milk, ice cream and fruit or juice--might hit the spot. If this doesn't appeal, there's always peanut butter, granola or oatmeal cookies. When served with milk, these provide needed energy for kids on the go. Grapes, apples, bananas, hunks of cheese, cartons of yogurt and hard-cooked eggs are other quick and easy on-the-go breakfast ideas. When planning breakfast remember "bread-fruit-milk"--the basic components of a nutritious breakfast.

Saving calories is another common reason people give for skipping breakfast. If your typical breakfast is a couple of donuts and coffee with two teaspoons of sugar, you have good reason to be concerned about the value of the calories you take in. However, the answer is not to skip breakfast, but to select a breakfast that provides nutrients with the fewest calories. For example, a breakfast with 8 ounces of fat-free milk, 1 ounce of dry cereal or toast, and 6 ounces of fruit juice has fewer than 250 calories. Yet it packs enough energy, protein, vitamins and minerals to help you avoid mid-morning fatigue and the subsequent urge to eat anything in sight.

In short, a good nutritious breakfast need not include typical breakfast foods, but eating breakfast is a good habit to start off the school day.

Colorado State University Cooperative Extension - www.ext.colostate.edu/

Cooking Methods-How To Grill Mushrooms And Other Vegetebles

2009-04-13T05:37:00.000-07:00

MUSHROOMS ON THE GRILL:
Mushrooms are the ultimate grilling hero. They can take the heat and absorb marinades and basting sauces like meat, but can also be used so many ways on the grill. Whether

Whether mushrooms are the entrée, side dish or appetizer, they pair well with other grilled foods. Plus, mushrooms offer the unique “fifth flavor,” umami, which is found in savory foods, giving a delicious satisfying taste to any cook out.

MUSHROOM GRILLING TECHNIQUES:
Try any of these approaches to grilling mushrooms next time you fire up the grill:
Straight on the Grill – Mushrooms cook great directly on the grill, just like meat. Toss Portabella caps on the grill for a fast, smoky Portabella burger. Or grill thickly sliced Portabella mushrooms and use them in favorite dishes like salads, wraps, sandwiches or pasta.

Basted/Marinated – Before tossing mushrooms on the grill, marinate or baste them with a light olive oil or Italian or balsamic dressings. Marinades complement mushrooms’ natural flavor factor while keeping them moist.

In a Basket – For smaller or more delicate mushroom varieties, a grilling basket is a good choice. It keeps the mushrooms from slipping down the grates and allows you to get the grilled taste everyone loves.

Sautéed – To sauté mushrooms directly on the grill, use a disposable pan or layer several sheets of aluminum foil and crimp the sides to make a shallow pan. Place on the grill and heat a small amount of olive oil or butter. Add a single layer of mushrooms and cook, without stirring, until mushrooms become red-brown on one side. Flip and cook until other side is the same color.

Skewered – A tried and true grilling favorite. For the best results, always put similar mushrooms on the same skewer. If you’re using multiple varieties, put each on its own skewer. If you’re just cooking one variety, group the mushrooms by size. Cooking times for different varieties and sizes will vary, so this is the best way to ensure all your mushrooms are perfectly done.

Get Creative – Grilled mushrooms can be even more delicious when paired with fresh herbs. For flavor inside and out, try using rosemary “skewers.” Look for long sprigs of rosemary with woody stems and thread button mushrooms on the stems for a clever presentation that will impress your family and guests.

COMMON VEGETABLE GRILLING TECHNIQUES:
Mushrooms pair well with other vegetables on the grill. Follow these tips on grilling vegetables, keeping in mind that all vegetables are different and therefore have varying approaches:
Before grilling vegetables, pre-heat the grill, then spray or brush the grates with vegetable or olive oil to prevent the vegetables from sticking.

When cutting vegetables for the grill, try to keep sizes uniform so pieces will have similar cooking times.

To keep smaller vegetables from falling into the fire, try using a grill basket.

Firmer vegetables take longer to cook than softer ones, so put the firmer vegetables on the grill first followed by the softer ones so they all finish at the same time without overcooking.

Because of the varying cooking times based on vegetable firmness, also don’t mix vegetables when placing them on skewers. Keep veggies separate by putting all of one type on its own skewer, which allows you to properly manage their individual cooking times.

Remember that many vegetables, like Portabellas, can be thrown straight on the grill. Try a skewer-less grill out with “long” veggies like asparagus, corn on the cob and zucchini sliced lengthwise. (Note: lay vegetables perpendicular to grill slats, so vegetables don’t fall through.)

If you are not using a marinade, brush vegetables lightly with olive oil before placing them on the grill to keep them moist. If necessary, brush again while cooking to prevent veggies from sticking to the grates.

For harder vegetables, like potatoes, try roasting them in the embers in foil packages.

Vegetables are done when they have slight grill marks and are tender if pierced.

The Mushroom Council
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.

Cooking Methods-Fruit Leathers

2009-04-13T05:35:00.000-07:00

Fruit leathers are homemade fruit rolls. They are a tasty, chewy, dried fruit product. Fruit leathers are made by pouring pureéd fruit onto a flat surface for drying. When dried, the fruit is pulled from the surface and rolled. It gets the name "leather" from the fact that when pureéd fruit is dried, it's shiny and has the texture of leather.

The advantages of making your own fruit leathers are to save money use less sugar and to mix fruit flavors. Leftover fruit pulp from making jelly can be blended and made into fruit rolls.

For the diabetic adult or child, fruit leathers made without sugar are a healthy choice for snacks or desserts. Individual fruit leathers should contain the amount of fruit allowed for the fruit exchange.

Directions follow for making fruit leathers. Fresh, frozen or drained canned fruit can be used.

Leathers From Fresh Fruit

• Select ripe or slightly overripe fruit.

• Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.

• Cut fruit into chunks. Use 2 cups of fruit for each 13" x 15" inch fruit leather. Pureé fruit until smooth.

• Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups light colored fruit to prevent darkening.

• Optional: To sweeten, add corn syrup, honey or sugar. Corn syrup or honey is best for longer storage because it prevents crystals. Sugar is fine for immediate use or short storage. Use ¼ to ½ cup sugar or corn syrup or honey for each 2 cups sugar or corn syrup or honey for each 2 cups of fruit. Saccharin_based sweeteners could also be used to reduce tartness without adding calories. Aspartame sweeteners may lose sweetness during drying.

Leathers From Canned or Frozen Fruit

• Home preserved or store-bought canned or frozen fruit can be used.

• Drain fruit, save liquid.

• Use 1 pint of fruit for each 13" X 15" leather.

• Purée fruit until smooth. If thick, add liquid.

• Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups of light colored fruit to prevent darkening.

• Applesauce can be dried alone or added to any fresh fruit pureé as an extender. It decreases tartness and makes the leather smoother and more pliable.

Preparing the Trays
For drying in the oven a 13" X 15" cookie pan with edges works well. Line pan with plastic wrap being careful to smooth out wrinkles. Do not use waxed paper or aluminum foil.

To dry in a dehydrator, specially designed plastic sheets can be purchased or plastic trays can be lined with plastic wrap.

Pouring the Leather
Fruit leathers can be poured into a single large sheet (13" X 15") or into several smaller sizes. Spread pureé evenly, about 1/8-inch thick, onto drying tray. Avoid pouring pureé too close to the edge of the cookie sheet. The larger fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven and 1 to 2 days in the sun.

Drying the Leather
Dry fruit leathers at 140ºF. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indentation should be evident. While warm, peel from plastic and roll, allow to cool and rewrap the roll in plastic. Cookie cutters can be used to cut out shapes that children will enjoy. Roll, and wrap in plastic.

Chances are the fruit leather will not last long enough for storage. If it does, it will keep up to 1 month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.

Spices, Flavors and Garnishes
To add interest to your fruit leathers; spices, flavorings or garnishes can be added.

• Spices to Try — Allspice, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg or pumpkin pie spice. Use sparingly, start with 1/8 teaspoon for each 2 cups of pureé.

• Flavorings to Try — Almond extract, lemon juice, lemon peel, lime juice, lime peel, orange extract, orange juice, orange peel or vanilla extract. Use sparingly, try 1/8 to 1/4 teaspoon for each 2 cups of pureé.

• Delicious Additions to Try — Shredded coconut, chopped dates, other dried chopped fruits, granola, miniature marshmallows, chopped nuts, chopped raisins, poppy seeds, sesame seeds or sunflower seeds.

• Fillings to Try — Melted chocolate, softened cream cheese, cheese spreads, jam, preserves, marmalade, marshmallow cream or peanut butter. Spread one or more of these on the leather after it is dried and then roll. Store in refrigerator.

University of Georgia Cooperative Extension, National Center for Home Food Preservation www.uga.edu/nchfp/

Cooking Methods-Chicken Soup 101

2009-04-13T05:00:00.000-07:00

The other day I was having lunch with a friend. She typifies the average American when it comes to food: She works a full time job and comes home to a spouse, a home, pets, and two young children, all of which demand her attention. Preparing an elaborate meal or one made from scratch is just simply out of the question, at least on weekdays anyway.

I mentioned that I was making chicken soup that evening. She lamented on how all of the canned soups she has tried have left her dissatisfied, so much so that she has practically given up on soup. I offered her the option of making her own homemade soup but when I began to outline the particulars, (especially the amount of hours required to make a broth or stock), she quickly scoffed and looked at me like I was nuts. What a shame that the dictates of our socio-cultural milieu and harried lives interfere with something as nourishing and genuinely satisfying as a good bowl of homemade soup.

Chicken soup is indeed one of the quintessential comfort foods of all time, in addition to being healthy and nutritious. It's no coincidence that virtually every cuisine on the planet has some form of it in its culinary repertoire. It has been proscribed to treat a host of ailments over the ages beginning with the ancient Egyptians who served it as a remedy for the common cold. Sorry folks, but as good as chicken soup is, it's not imbibed with anti-viral properties. But we don’t need medicinal folklore to justify consuming it. It's delicious and comforting and as far as I'm concerned, that's all the rationale I need. For me there's nothing like spending a Saturday or Sunday in fall or winter, especially a cold or snowy one, simmering a big pot of chicken soup. Turn on some classical music, pour yourself a glass of wine, and unwind as the sublime aromas fill your home. Now that's what I call aromatherapy.

So, for those of you who have suffered through more than your share of mawkish canned soups and want to give the real thing a shot, this article's for you. Let's go through a step-by-step process of making good ole fashioned chicken soup. It won't cure your cold, but it will warm your heart.

The first and foremost step to creating delicious chicken soup is making a homemade broth or stock. The broth or stock is the foundation of the soup and I cannot stress enough its vital role to the overall success of the soup. It is also the most time consuming step in the endeavor. A broth is produced by simmering meat, aromatic vegetables and herbs for an extended period of time. A stock, by contrast relies on bones instead of meat. Bones will imbibe a stock with collagen, a protein that imparts body and viscosity to the stock. Meat however, will give it more flavor. I like the best of both worlds and use both. Use a large pot that is narrow and tall as opposed to low and wide. The latter will cause it to evaporate too rapidly.

RECIPES

CHICKEN BROTH

Ingredients
• 8 lbs total of chicken, (legs thighs, and/or wings), and bones
• 6 quarts of cold spring water
• 8 oz. onion, roughly chopped
• 4 oz. celery, roughly chopped
• 4 oz. carrots, roughly chopped
• 3 cloves garlic
• 1 bundle of thyme
• 1 handful parsley, including stems
• 3 bay leaves
• 1 teaspoon peppercorns

Directions
Bring the chicken parts to a boil and then immediately reduce to a very gentle simmer, uncovered. Bubbles should be lazily breaking the surface. This is important. A strong simmer will evaporate the fluid too quickly and not extract the collagen and flavoring elements as efficiently. Skim the top to remove any scum or errant particles but do not stir. Stirring will make the final broth cloudy. Add the remaining ingredients and simmer, occasionally skimming, for at least 4 hours. When finished, remove the chicken meat and shred whatever amount of it you would like to add back to the finished soup. Pick through it carefully to ensure you’ve avoided small bits of bone or cartilage. Strain the soup to remove the solids. For a clearer, higher filtered broth strain again through cheesecloth and a chinois, (a fine-meshed strainer). Discard the vegetables. They have given their all and we will add fresh ones to the final soup.

For the best tasting broth use only the dark meat and leave the skin on. As stated, I employ a combination of bones and meat. Yes, there are bones in the legs or wings but not enough. Every time I make chicken wings I cut off the tips and freeze them. Likewise, whenever I make a whole chicken I save the neck. If I butterfly a chicken I save the back bone. I combine these bones with the assorted pieces of dark meat for the broth. (Some Asian supermarkets sell carcasses of chicken with the meat removed for making stock).

Now that we have our chicken broth, the rest is pretty straightforward:

CHICKEN SOUP

Ingredients
• 2-3 carrots, chopped
• 2-3 celery sticks, chopped
• 1 large onion, chopped
• Salt and pepper to taste
• Chicken broth/stock from above recipe
• 6 oz. pasta of your choice
• Chicken meat from above recipe
• Celery leaves, chopped, to taste
• Fresh parsley, chopped, to taste

Directions
Add the carrots, celery, onion, salt and pepper to the chicken broth and bring to a boil. Reduce to a simmer and cook uncovered until the vegetables are soft. Meanwhile cook the pasta separately to desired doneness. Add the chicken meat to warm through. I like a good amount of celery leaves and parsley in my soup but you can adjust accordingly. I pick off the leaves from about ¾ of a batch of celery and match it with an equal amount of parsley and chop it. Finish the soup with the herbs and additional salt and pepper to taste.

Also Visit Mark’s website: Food for Thought Online

Nutritious Fast Foods

2009-04-11T11:40:00.000-07:00

If you are on a diet or trying to eat health consciously, then eating nutritious fast foods may be difficult, if not impossible. In fact, you your doctor or nutritionist may advise you to avoid fast food altogether. However, we all know that circumstances have a way of directing us to unavoidable choices. It seems almost inevitable, for example, to stop in the middle of the night during a road trip and find anything open but fast food places. It is possible, however, to find nutritious fast food if you know where to look and what to avoid.

Bring Food with You

If you are going on a long trip, you may want to just pack some food with you. A nice salad or a couple of sandwiches can come in handy on a trip. You may even want to make burgers or go for a vegetarian option. If the situation is such that you have to stop for fast food, there are nutritious fast food options that you can choose from.
Chicken: The Good and the Bad

Nutritious fast food options are often found in unexpected places. At Carl's Jr., the Charbroiled BBQ Chicken Sandwich clocks in at 290 calories, with only 30 of those calories coming from fat. The Chick-fil-A Chargrilled Chicken Sandwich is 270 calories with 30 calories from fat. Blimpie’s Buffalo Chicken cold deli sub has 400 calories with 70 calories from fat. These are pretty good options if you are trying to avoid fat. Kentucky Fried Chicken offers the Tender Roast Sandwich, which if ordered without the sauce has 270 calories with 45 calories from fat, making the sandwich under 20 percent fat. Also, Wendy’s Grilled Chicken Sandwich has 300 calories with 60 calories from fat, making it 20 percent fat as well.

On the other hand, if you walked into KFC and ordered just one extra crispy thigh, that would be 370 calories with an amazing 240 calories can be attributed to fat. That is 65 percent fat, which is a very fat chicken.

Burger King’s Chicken Whopper, if you order it with out mayonnaise, has 420 calories with 80 calories from fat, but it contains trans fat, and many people are trying to avoid trans fat. In fact, trans fats have been banned in some states.

All of these food choices are high in sodium, however, and should be avoided if you are on a low salt diet. Most fast food is high in sodium, and for people with high blood pressure, that can be very dangerous.
How Fat Is My Salad

When trying to find nutritious fast food, you may be temped to order a salad. Taking a look at McDonald's California Cobb Salad, you'll find that this 160 calorie salad gets 100 of those calories from fat. That means 62 percent of calories are fat related. McDonald's Bacon Ranch Salad has 140 calories, 90 of which come from fat. Blimpie’s offers salads as well. The Blimpie Tuna Salad weighs in at 260 calories, 180 coming from fat, which means 68 percent of the calories are fat. The Blimpie Grilled Chicken Salad is not much better at 360 calories with 240 calories from fat.

When looking to order nutritious fast food, look for salads served with the dressing on the side and ask for the light versions of the dressings. Most of the salads that have a lump of protein on top, such as chicken, bacon, or turkey, have a lot of hidden fat as well. Not all salads are bad. You can find nutritious fast food salads like Wendy’s Mandarin Chicken Salad. This light weight has only 150 calories with a mere 15 calories coming from fat. Although it is low in cholesterol and very low in saturated fat, this salad is high in sodium.
Burgers

The fast food world was built on the burger. Here we have taken a look at the basic hamburger and cheeseburger from several restaurants.
Burgers Restaurant Burger Calories Fat Calories
Burger King hamburger 310 120
Burger King cheeseburger 360 160
Burger King veggieburger 340 90
Carls Jr. hamburger 280 90
In-N-Out hamburger 390 170
In-N-Out Double Double 670 370
McDonalds hamburger 280 90
McDonalds cheeseburger 330 130
Wendy’s Classic single with everything 410 170

Carl’s Jr., McDonalds, Wendy’s and the In-N-Out hamburger all offer moderate nutrient levels and are not very high in sodium, either. The In-N-Out Double Double is high in saturated fats. Burger King’s veggieburger is low in saturated fat and very low in cholesterol, but high in sodium. Burger King’s other burgers, including the cheeseburger, contained trans fats.
Nutritious Fast Foods

Fast food is there for a reason. It is, by definition, fast and convenient, and with all that fat and sodium, it tastes good too. Often we have no choice but to stop and eat at a fast food place. Nutritious fast food is available, however, and can be found by looking closely at the menu to find options that are good for you.

Many people are health conscious today, so many fast food restaurants offer nutritional information right there in the restaurant. Take a little time and read the information available, and you will find that you can make a healthy, nutritious, fast food choice.

Kitchen Safety

2009-04-11T11:37:00.000-07:00

Whether you are making toast or a roast, kitchen safety is of primary importance to a successful meal. Ideally, you should leave the kitchen with as many fingers as when you entered. By following a few simple steps, any cook can navigate from start to finish with no injuries.

Keep it Sharp

A dull knife can be the most dangerous cooking utensil in your kitchen. It should be as sharp as possible because a dull-edged knife can get stuck in what is being cut or slip and slice your hand. To sharpen, run your blade along a sharpening steel about five times each side before you start cutting a lot of food. Steeling your knife periodically is a good idea.

Once you have it sharp, make sure your fingertips don’t get in the way of the edge. The best way to hold anything that is being cut is to curl your fingers slightly so you are using the very tips of your fingers to secure the food. If you find yourself using a lot of force to hold the food or to cut, it’s time to sharpen. Using your knife in a safe manner is an integral part of kitchen safety.
Keep it Clean

Cross-contamination happens when bacteria from one food is transferred to another. This is a good way to get food poisoning. To avoid this, keep your kitchen clean. You don’t have to worry about this with fruits and vegetables, but once you start cutting any kind of meat, wash your cutting board thoroughly. To avoid cross-contamination, use two separate cutting boards. In some professional kitchens, color-coded boards are used. But if you don’t want to have five separate cutting boards, a good antibacterial soap will clean everything.

This is especially important if you are working with poultry. When preparing chicken, be certain everything that has touched the meat is sanitized. Remember food safety is a very important part of kitchen safety.
Keep it Neat

Vegetable peels, empty bags and boxes can all get in the way of cooking. The worst time to realize the counter is cluttered is when you are holding a hot pot. You may not see the sharp knife under the kitchen towels and a quick grab can cause a cut. Away is the safest place for everything in your kitchen.
Assume it’s Hot

A pot of boiling water is easily recognized as hot, but a cast-iron pan on the stove may not visibly appear hot. Always test everything that may be hot by placing your hand near but not on it. If you are in a hurry, just use an oven glove or a hot pad. If you spend enough time in the kitchen, minor burns are expected, but major burns can end with a trip to the hospital. Good kitchen safety measures include turning pot and pan handles to the side of the stove away from the heat. They will be less likely to be bumped into or heat up. If you are taking something out of the oven, let others in the kitchen know it's hot.
Importance of Kitchen Safety

Cooking can be fun and creative. It’s a great way to share good times with friends and family, but no one likes to serve a meal with their hand in a bandage. With a little attention to detail and some basic kitchen safety measures, you can enjoy your meal injury-free.

Grilled Onion Cheeseburgers

2009-04-11T11:35:00.000-07:00

Ingredients
2 pounds ground beef
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic

2 large yellow or white onions, cut into 1/2-inch thick slices
1 to 2 tablespoons vegetable or olive oil
Salt and pepper
4 white or whole wheat hamburger buns, or Kaiser rolls, split
3 ounces crumbled or shredded cheese (such as blue cheese, smoked mozzarella, goat cheese, feta)

Preparation
Combine ground beef, thyme and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick patties. Brush both sides of onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill patties, uncovered, 11 to 13 minutes to medium (160°F) doneness until no longer pink in center and juices show no pink color, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally and brushing with oil. Season patties with salt and pepper, as desired.
Top burgers with desired cheese about 1 minute before removing from grill. Place cheese-topped burgers on bottom of each bun and top with 1/2 of grilled onions. Close sandwiches. Cover and refrigerate remaining 4 burgers and onions to use in "Meatballs" & Pasta With Grilled Onions & Fresh Tomato Sauce.

Serves
Makes 4 servings.

Notes, Tips & Suggestions
Cook's Tip: Any type of sliced cheese may also be used to top burgers, including Cheddar, Swiss, provolone or Gouda.

Source
National Onion Association
The Beef Checkoff

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Red Chile Burgers

2009-04-11T11:32:00.000-07:00

Description
Mexican flavors add sizzle to an all-American favorite served with tantalizing taco-style garnishes.

Ingredients
1 pound ground beef
1 bottle (8 ounces) Ortega
Red Chile Taco Sauce, divided

1/2 teaspoon salt
1/2 teaspoon ground cumin
4 slices (4 ounces total) cheddar cheese
4 (6-inch) flour tortillas or sandwich buns
Garnish suggestions: shredded lettuce, chopped onion, sour cream, guacamole, remaining taco sauce

Preparation
PREHEAT grill or broiler.
COMBINE beef, 1/3 cup taco sauce, salt and cumin in medium bowl, being careful not to overmix. Shape into 4 patties.
GRILL or broil 4 to 5 minutes per side or until no longer pink in center. Top each burger with one slice cheese. Serve in folded tortilla or bun; garnish as desired.

Serves
Makes 4 servings

Source
Ortega

Mocha Brownies

2009-04-11T11:26:00.000-07:00

Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
5 ounces unsweetened chocolate, coarsely chopped

2 cups granulated sugar
1 tablespoon instant coffee granules
4 eggs
1 1/2 teaspoons vanilla extract
1 can (16 ounces) Brownie Fudge Icing
Pink, Red and White Cookie Icing

Preparation
Preheat oven to 350°F. Spray 13 x 9 inch oblong cake pan with vegetable pan spray.
In small bowl, combine flour and salt. In large microwave safe bowl, melt the butter and chopped chocolate. Stir in sugar and coffee. Add eggs and vanilla; mix well. Stir in flour mixture; mix until just combined. Spread batter into prepared pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan.
Spatula ice cooled brownies with Brownie Fudge Icing. Cut into heart shapes with Hearts Combo Cutter; drizzle with Cookie Icing.

Serves
Makes about 16 brownies

Notes, Tips & Suggestions
Wilton Products:
Hearts Combo Cutter
Brownie Fudge Icing
Cookie Icing

Source
Wilton Industries, Inc.

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Chicken, Corn And Green Peppers Recipe

2009-04-11T11:25:00.000-07:00

Ingredients
2 chickens (broilers), cut in halves
5 ears corn, off the cob
3 green peppers, seeded, chopped
4 onions, peeled, sliced

1 cup cream
3 cups water
Seasonings to taste
Instructions
Put all ingredients, except the cream, in a stew pan.
Bring to the boil; then lower heat and cover.
Simmer gently for about 35 minutes.
Stir in the cream.
Return to the boil and cook for 2 or 3 minutes.
Serve.

Chicken and Noodle Stew Recipe

2009-04-11T11:22:00.000-07:00

Ingredients
1 chicken
½ tablespoon corn syrup
1 medium sized onion, minced
1/3 cup corn oil

Boiling water
1 tablespoon cornstarch
½ pound noodles
Salt and pepper to taste
1 cup coarse bread crumbs fried crisp in a little corn oil
Instructions
Clean and disjoint the chicken as for fricassee.
Pour the corn oil in a kettle, add the corn syrup and onion and slightly brown the chicken in this.
Pour in boiling water to almost cover - about two and a half quarts.
Add one-half tablespoon salt, and simmer, closely covered, until tender.
Remove the chicken, add any necessary seasoning to the broth and thicken it with one tablespoon cornstarch blended with a little cold water to each cup and a half of stock.
Then add the noodles and boil until tender, about 15 to 20 minutes.
Arrange the chicken on slices of toast, put the noodles in their sauce around the edge of the platter and sprinkle with the bread crumbs browned in the corn oil.

Chicken Curry Recipe 2

2009-04-11T11:21:00.000-07:00

Ingredients
3 lb. chicken (with liver and gizzard)
1/3 cup butter
2 onions, sliced thinly

1 tablespoon curry powder
2 teaspoons salt
Boiling water
1 teaspoon vinegar
Instructions
Clean chicken and cut it into serving pieces.
Put butter in a hot frying pan; add chicken and cook ten minutes.
Add liver and gizzard and cook 10 minutes longer.
Cut onion, and add to chicken with curry powder and salt.
Add boiling water to cover and simmer until chicken is tender.
Remove chicken; strain. If sauce is too thin, and add small amount of flour to thicken. Stir well.
Pour gravy over chicken, and serve with a rice or Turkish pilaf.

Chicken Curry Recipe 1

2009-04-11T11:18:00.000-07:00

Ingredients
1 chicken, cut up
2 onions
Bouquet of herbs
2 tablespoons butter

2 tablespoons flour
1/2 tablespoon curry powder
Boiled rice
Instructions
Bring water to a boil in a saucepan and add chicken, onions, and a bouquet of herbs.
Cover and cook until tender; season with salt and pepper. Strain.
Melt butter in a saucepan with flour, stirring constantly.
Cook two minutes; add half a tablespoon of curry powder and cook two minutes longer.
Add the strained broth and cook until smooth. Stir in chicken.
Arrange the chicken on a hot platter and garnish with boiled rice.

Chicken on the Grill

2009-04-11T11:17:00.000-07:00

Ingredients
½ cup of salt
1 ½ cups of sugar
2 quarts of water

Instructions
Dissolve the sugar and salt in the water.
You might want to heat the water but this is not necessary.
Immerse the chicken in the liquid and refrigerate it overnight.
Chicken on The Grill
Once the chicken has soaked in the brine overnight, remove it from the brine and pat it dry.
Start a fire in your grill.
If you are using a coal grill, set up a larger pile of coals on one side of the grill and a smaller pile of coals near the center, leaving one side of the grill with no coals at all.
If you are using a gas grill, turn all the burners to high and heat the grill for 15 minutes with the lid down until the grill is very hot.
Then, turn one burner off and the middle burner to medium low.
If your gas grill has only two burners, then leave one on high and the other on medium low.
Cook the chicken parts as follows:
Using the high heat side of the grill, sear the legs and thighs for 2 minutes per side.
Sear the breasts 3 minutes per side.
Move the chicken parts to the cooler part of the grill and close the grill lid.
Turn the pieces occasionally, but keep the lid closed as much as possible.
If you like, you can mop the chicken with a vinegar-based sauce as the chicken cooks.
Test the chicken for doneness by using an instant read thermometer.
Cook the chicken to 170 degrees.

Chocolate Sin

2009-04-11T11:15:00.000-07:00

1 oz Chocolate, unsweetened
1/4 c Sugar
1 ds Vanilla

1 ds Cinnamon, ground
1 pn -Salt
3 c Milk

----------GARNISH----------

Whipped cream; -OR- Mini marshmallows Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water. Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some marshmallows on top. SERVINGS: 2 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt

Spicy Fried Chicken

2009-04-11T11:13:00.000-07:00

Ingredients
boneless skinless chicken breasts, cut in pieces
1 tablespoon salt
1 tablespoo red chili powder

Pinch saffron
1 tablespoon cumin
1 cup yoghurt
1 teaspoon ginger paste
1 teaspoon garlic paste
oil for deep frying
Instructions
Wash the chicken pieces and let the water drain.
Mix the dry spices together.
Marinate the chicken with the spices nicely rubbing the spices to all areas.
Refrigerate for 6-8 hrs.
Remove the chicken from the marinade.
Put, oil ginger, garlic paste and yogurt in the wok and mix them together.
Heat the oil. Then put the chicken in and let it cook turning it over occasionally.
When the chicken is brown and the oil is clear take the chicken out and enjoy with any sauce of your choice.

Orange Blossom Waffles

2009-04-11T11:12:00.000-07:00

Description
From Padma Lakshmi's Tangy Tart Hot & Sweet, published by Weinstein Books

Ingredients
4 large eggs, separated
2 cups whole milk
1/2 cup melted butter, cooled

1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
3 tablespoons orange blossom water
Confectioners' sugar

Preparation
In bowl, beat egg yolks, then add milk, cooled melted butter, and vanilla.
Sift together flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to egg mixture and beat well.
Separately, beat egg whites until stiff. Carefully fold whites into batter, then beat in orange blossom water.
Using Belgian waffle iron per manufacturer's directions, cook the waffles.
Dust with sifted confectioners' sugar, tapping and pushing it though a sieve with the back of a spoon. Serve with honey, maple syrup, or preserved fruit sauce.

Serves
Serves 4-6

Source
Tropicana

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Brunch is In

Chicken and Ham Steak Recipe

2009-04-11T11:10:00.000-07:00

Ingredients
Chicken (leftover), cooked, chopped
Ham (leftover), cooked, chopped
2 tablespoons flour

1 eggs
Butter
Seasonings to taste
Instructions
Beat flour with eggs.
Add the seasonings, chicken and ham to the eggs, and mix well together.
Put butter in frying pan.
When butter is melted, pour the chicken and ham mixture into the pan.
Put pan in moderate oven and bake for 6 to 8 minutes.

Disappering Zucchini Muffins

2009-04-11T11:08:00.000-07:00

Prep time: 30 minutes

What you need:
1½ cups shredded zucchini (about 2 small)
2 cups whole-grain pancake or biscuit mix
1 teaspoon cinnamon

1 teaspoon allspice
2 eggs
¾ cup brown sugar
¼ cup unsweetened applesauce
2 teaspoon fresh lemon juice
powdered sugar (enough to dust the muffins)

Equipment and supplies:
oven
bowls — one large, one medium
grater — a plastic grater is safest for kids
measuring cups and spoons
muffin tin and paper liners

What to do:
Wash zucchini and remove ends.
Shred zucchini using largest holes on grater.
Place grated zucchini on paper towels and squeeze to remove water.
Measure 1½ cups of squeezed-dry zucchini.
Preheat oven to 375° Fahrenheit.
Line a 12-cup muffin tin with paper liners.
In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
Fill each muffin cup 2/3 full with batter.
Bake 10–15 minutes or until golden.
Remove muffins from tin and cool on a wire rack.
Sprinkle muffins with a dusting of powdered sugar.

How much does this recipe make?

About a dozen muffins.

Reviewed by: Mary L. Gavin, MD
Date reviewed: June 2007

Hot Buttered Cider

2009-04-11T11:04:00.000-07:00

7 c Apple cider OR apple juice
1/3 c Brown sugar; packed
4" stick cinnamon

1 ts Whole allspice
1 ts Whole cloves
1 Lemon peel; cut into strips
1 1/2 c Rum

Butter or margarine Thin apple slices Combine apple cider or apple juice and brown sugar in a large saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring cider mixture to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove and discard spice bag. Stir in rum. Pour cider mixture into mugs. Float about 1/2 tsp butter or margarine on each. Top each serving with one or two thin apple slices. Makes about 10 (6-oz) servings.

Easy Chicken Salad

2009-04-11T11:02:00.000-07:00

Ingredients
2 cups cooked chicken breast
1/4 cup mayonnaise
1/4 cup finely diced celery

1 tablespoon finely diced onion
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
Dash of black pepper
Instructions
Dice chicken into small pieces.
In a bowl, stir together the mayo, celery, onion, mustard, and seasonings.
Chill for 1 hour.
Stir the chicken and the mayo mixture together until chicken is well incorporated.
Place chicken over mixed greens.

Pancake Wrap

2009-04-11T11:01:00.000-07:00

Ingredients
6 frozen Kellogg's Eggo Nutri-Grain Pancakes or Kellogg's Eggo Buttermilk Pancakes
3 Morningstar Farms Maple Flavored Veggie Sausage Patties

1 tablespoon apple, cherry or strawberry preserves

Preparation
Prepare pancakes according to package directions.
Cook maple-flavored veggie sausage patties according to package directions. Cut each patty in half.
Spread preserves on warm pancakes. Top each with veggie sausage patty half. Fold pancakes around veggie sausage patties. Serve immediately.

Serves
Makes 6 sandwiches; 3 servings

Preparation Time
15 minutes

Total Time
15 minutes

Source
Morningstar Farms

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Beef Tenderloin With Spaghetti Recipe

2009-04-11T10:58:00.000-07:00

Ingredients
1½ pounds beef tenderloin, cut in thin pieces
2 cups spaghetti, broken in pieces
4 tablespoons butter

1 onion, peeled, chopped fine
Seasonings to taste
Instructions
Boil the spaghetti in salted water for about 12 minutes.
Drain off water.
Heat the butter in a frying pan.
When butter is foaming, quickly fry the tenderloin and onion for about 4 minutes or until the tenderloin is cooked through.
Add the spaghetti and the seasonings.
Mix well together and serve.

.

Foamy Orange Sauce

2009-04-11T10:57:00.000-07:00

1/2 c Butter
1 c Icing sugar
1 Egg

-beaten 2 tb Orange juice
1 ts Orange rind

-finely grated Cream the butter, add the sugar and beat until light and fluffy. Beat in the egg. Very gradually add the orange juice, a drop at a time. Stir in the orange rind. Beat the sauce until light and fluffy. Serve immediately. Yields about 1 1/2 cups. From the book "Canadian Christmas Cooking" by Rose Murray

Country Fried Steak Recipe

2009-04-11T10:55:00.000-07:00

Ingredients
1 tenderized round steak
2 eggs, lightly beaten
2 tablespoons milk

flour
salt
pepper
garlic powder
oil
gravy (optional, recipe follows)
Instructions
Combine milk and eggs in a bowl, stirring until well blended.
Combine flour, salt, pepper, and garlic pepper on a plate.
Season steaks to taste.
Dip steaks in egg mixture, then dip in the flour mix. Repeat.
Meanwhile, heat about 1/4 inch oil in a heavy skillet.
When oil is just hot enough to fry a drop of flour, fry the steaks in a single layer, turning once, until golden brown.
Remove cooked steaks to a plate to drain while you make gravy, if desired.
Ingredients for Gravy
3 tablespoons flour
milk
leftover oil from cooking steaks
Instructions
After steaks have been removed, add flour to the same pan. Mix well.
Add milk, stirring to reach desired thickness.

Flax Waffles

2009-04-11T10:53:00.000-07:00

Ingredients
1 1/4 cups unbleached all-purpose flour
1/4 cup ground flaxseed
1 tablespoon baking powder

1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs, separated
1 cup 1% milk
2 tablespoons flax oil
1/4 teaspoon vanilla extract

Preparation
In large bowl, combine flour, ground flaxseed, baking
powder, sugar and salt. Blend well.
In another bowl, whisk egg yolks until thick.
Add milk, flax oil and vanilla. Mix well.
Combine wet mixture with dry ingredients. Mix until smooth.
Beat egg whites until soft peaks form. Fold into batter.
Heat and prepare waffle iron per manufacturer's directions.
Spoon batter into waffle iron and cook until done per manufacturer's directions.
Serve with maple syrup, fresh fruit, whipped cream, etc.
Serves
5 servings

Source
Ameriflax
Saskflax

Yogurt On The Go

2009-04-11T10:52:00.000-07:00

This quick and easy-to-make dish is a great source of calcium and will help you jumpstart your morning!

Prep time: 5 minutes

Ingredients:
3/4 c. light fruit-flavored yogurt
1 tbsp. raisins
1 tbsp. sunflower seeds
1/3 c. strawberries

Utensils:
measuring cup
measuring spoon

Directions:
Mix all ingredients in a plastic cup.

Serves: 1

Serving size: approximately 1 1/4 cup

Nutritional analysis (per serving):

232 calories
7 g protein
4 g fat
0 g sat. fat
40 g carbohydrate
3 g fiber
3 mg cholesterol
88 mg sodium
222 mg calcium
0.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

For a variety, use different flavored yogurt, fruit, and nuts.

Reviewed by: Allison Brinkley, RD, LD/N, CNSD
Date reviewed: April 2004

Green Chile Sauce

2009-04-11T10:49:00.000-07:00

2 T Oil or lard
1 ea Clove garlic (optional)
1/2 c Minced onion (optional)

1 T Flour
1 c Water
1 c Diced green chili
1 ea Salt to taste

In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

Cube Steak Recipe

2009-04-11T10:47:00.000-07:00

Ingredients
Cube steaks
Bread crumbs
2 eggs, beaten
1 can French onion soup
1/2 can water
Salt and pepper to taste

Instructions
Season cube steaks to taste.
Dip steaks in egg and then coat each steak with bread crumbs.
Cook in skillet in small amount of oil over medium heat until browned.
Place browned steaks in a single layer in a baking dish.
Mix soup with water, stirring to blend. Pour mixture over steaks.
Bake, covered, for 1 hour at 350 degrees.

.

Berry Tasty Muffins

2009-04-11T10:45:00.000-07:00

Prep time: about 40 minutes

Ingredients:
1 c. flour
1 c. oatmeal
3 tbsp. sugar
1 tsp. salt

4 tsp. baking powder
1 c. blueberries, washed
1 egg
1 c. milk
1/4 c. vegetable oil
nonstick spray

Utensils:
oven (You'll need help from your adult assistant.)
mixing spoon
2 large bowls
fork
muffin/cupcake tin
paper muffin/cupcake liners
wire rack for cooling muffins
measuring cups and spoons

Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries.
In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
Add this mixture to the first mixture in the large bowl.
Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 20 minutes.
When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
Enjoy your berry tasty muffins!

Serves: 12

Serving size: 1 muffin

Nutritional analysis (per serving):
136 calories
3 g protein
6 g fat
19 g carbohydrate
1 g fiber
18 mg cholesterol
344 mg sodium
86 mg calcium
0.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Reviewed by: Allison Brinkley, RD, LD/N, CNSD
Date reviewed: September 2003

Early Morning Pumpkin Maple Oatmeal

2009-04-11T10:44:00.000-07:00

Ingredients
1/2 cup uncooked quick or old-fashioned oats
2 tablespoons Libby's 100% Pure Pumpkin
1 tablespoon light pancake or maple syrup

Preparation
COOK oatmeal according to package directions. Place in bowl. Top with pumpkin and syrup.

Serves
Makes 1 serving

Notes, Tips & Suggestions
Tip: Serve with milk, if desired.

Nutrition Facts per Serving:
Calories: 180 Total Fat: 3g
Cholesterol: 0mg Protein: 6g
Carbohydrates: 36g Sodium: 55mg
Source
Nestlé USA, Inc.

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Hamburg Steak Recipe

2009-04-11T10:42:00.000-07:00

Instructions
Take a thick slice from the top of the round.
Have the butcher put in with it a small piece of marrow.
Pound the steak enough to loosen the small fibres, cut in convenient pieces for putting through the grinder, and remove any threads of tough fibre.

These will sometimes collect in the teeth of the grinder, and may be easily removed with a fork.
Put with the pieces of meat a small piece--what would amount to 2 teaspoons--of the marrow and grind through with it, putting in at the last a small piece of stale bread or crust; this will clear all meat from the teeth of the chopper, and the small amount of crumbs will do no harm in the meat.
Add to the chopped meat a few drops of onion juice or kitchen bouquet, and pepper, but do not salt it until after it is cooked; it will be less tender and juicy if salted first.
Toss it lightly with a silver fork to mix the seasoning in, and with the fork, or two forks, make it into cakes or flattened balls.
This is easiest done on a shallow baking-dish (a granite pie-plate is good for the purpose).
Do not pack the meat closely, or make it into cakes with the hands, but pack it only closely enough with the fork to make the balls hold in shape.
Have the pan very hot, as for broiling other steak, rub it with a piece of fat to prevent sticking and breaking the balls in turning.
As soon as seared on the under side, turn with a spatula and cook the other side.
They should be well browned on the outside and rare and juicy within.
As soon as done lift with the spatula to a hot platter, make an incision with a knife in the centre of each ball, put a lump of butter in the place, sprinkle with salt, set in a hot oven for two minutes, and serve.
Should there be any gravy in the pan, add 2 or 3 tablespoons of boiling water, 2 tablespoons of tomato catsup, a little salt, and a dash of paprika; stir briskly, and pour around the balls.

Eggs in a Nest

2009-04-11T10:30:00.000-07:00

Description
A wonderful breakfast or brunch.
Ingredients
6 tablespoons butter, melted
2 cloves garlic, minced
3 sheets phyllo dough, thawed

4 eggs
Salt and pepper
2 tablespoons water or sour cream
1 tablespoon butter
1 cup diced Smithfield Spiral Sliced Ham
1 cup grated cheddar cheese

Preparation
Preheat oven to 350°F. Butter 4 muffin cups. In small bowl, combine melted butter and garlic. On cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with damp paper towel when not in use because it dries out quickly. Press 1 phyllo square (1 sheet thick) into bottom of each muffin cup. (Don't worry if phyllo tears.) Brush with butter. Add another layer of phyllo and brush with butter. Repeat a third time. Bake 10 minutes. Carefully remove phyllo baskets from muffin cups and cool on wire rack.
In medium bowl beat eggs; add salt and pepper to taste with water or sour cream. Melt 1 tablespoon butter in medium skillet and add eggs. Sprinkle ham over eggs. Scramble eggs to desired doneness. Sprinkle in cheese and stir until melted. Spoon into phyllo baskets. Sprinkle tops with a little more cheese.
Serves
Servings: 4
Notes, Tips & Suggestions
Serving Suggestions: Serve with Tater Tots.
Cooking Time
20 Minutes

Source
Smithfield
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Beef Tenderloin With Carrots And Parsley Recipe

2009-04-11T10:27:00.000-07:00

Ingredients
2 pounds beef tenderloin, cut into thin pieces
8 carrots, peeled, cut into thin slices
4 tablespoons butter
1/3 cup parsley, chopped
Seasonings to taste

Instructions
I separate frying pans, saute the tenderloin and the carrots with butter.
Mix together, add chopped parsley and seasonings, and serve.

Home-Improved Tomato Sauce

2009-04-11T10:26:00.000-07:00

2 tb Olive Oil
1 Garlic clove finely chopped
16 oz Can tomato sauce
1 sm Onion - finely chopped

2 tb Fresh Parsley - freshly
Chopped and divided 1 ts Sugar (optional)
1 tb Basil, Oregano, or Marjoram

- finely chopped Pepper - freshly ground Salt to taste (optional) When fresh tomatoes aren't in season, here's a quick way to doctor up canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive oil. Add onion and garlic and saute over medium heat until onion is pale golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley and cook on medium-low heat about 15 minutes to blend the flavors. Taste. If too acidic, add a teaspoon of sugar. Add freshly ground pepper to taste and salt, if needed. Finish by stirring in another tablespoon of parsley and your choice of Basil, Oregano, or Marjoram. This sauce came from the cookbook included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce Pan.

Peanut Butter Muffins

2009-04-11T10:24:00.000-07:00

Prep time: 35 minutes

Ingredients:
2 eggs
1 c. milk
1/4 c. banana (about 1 banana), mashed with a fork

1/4 c. peanut butter
1/3 c. vegetable oil
1/4 c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
1/4 c. nonfat dry milk
2 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
nonstick spray

Utensils:
oven (You'll need help from your adult assistant.)
fork
small bowl
large bowl
mixing spoon
muffin/cupcake tin
paper muffin/cupcake liners
wire rack
measuring cups and spoons

Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a small bowl, break the eggs and use a fork to beat them a little bit.
In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
Add the flour, baking powder, and baking soda into the large bowl. Mix again.
Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 15 minutes.
When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it's time to taste and share!

Serves: 12

Serving size: 1 muffin

Nutritional analysis (per serving):
214 calories
6 g protein
10 g fat
25 g carbohydrate
1 g fiber
36 mg cholesterol
223 mg sodium
81 mg calcium
1.3 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.
Reviewed by: Allison Brinkley, RD, LD/N, CNSD
Date reviewed: September 2003

Beef Pepper Steak Recipe

2009-04-11T10:21:00.000-07:00

Ingredients
1-1/2 pounds sirloin steak, slightly frozen (for easier slicing)
1 cup thinly sliced mushrooms
2 bell peppers, cut into thin strips
1 medium onion, sliced

1 garlic clove, smashed, peeled and chopped in half
1 (14-ounce) can baby corn, drained
1/4 cup soy sauce
3/4 cup beef broth
1 tablespoon cornstarch
1-1/2 tablespoons water
2 tablespoons oil
2 teaspoons sugar
1 cup stewed tomatoes
Salt and pepper to taste
Instructions
Slice slightly frozen steak into 1/4 inch wide strips.
Mix soy sauce and beef broth in a bowl, mixing well.
Mix the cornstarch and water in a separate bowl or mixing cup.
Brown the steak in oil in a heavy skillet over medium-high heat.
Add the garlic, bell peppers, and onion to the skillet; stir. Cook over medium-high heat for 5 minutes or until onions and peppers start to soften slightly.
Lower heat to medium and stir in mushrooms and corn. Cook for another 5 minutes.
Stir in the soy sauce mixture, the sugar, and salt and pepper to taste; add the stewed tomatoes and bring to a boil, stirring occasionally.
Cover, lower heat, and simmer for approximately 30 minutes or until meat is tender and vegetables are at desired doneness.
Uncover and bring back to a boil before stirring in the cornstarch mixture.
Stir and cook for another 5 minutes.

.

Hollandise Sauce

2009-04-11T10:20:00.000-07:00

-----------USE ON MEATS AND VEGETABLES------------

1/4 lb Butter
3 Large egg yolks
2 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper

Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl. Cover and mix until just combined. Remove top and with machine running, pour hot butter into machine in a slow, steady stream. Serve sauce immediately or keep warm in a double boiler thermos bottle. Don't let the sauce boil or it will curdle and separate. Notes: Hollandise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce. Add 2 tbs. Dijon mustard with the egg yolks or 1 tbs. freshly snipped dill or other herbs for heightened flavor. If you should end up with a thin, watery liquid, pour the liquid into a dry bowl. Then wash and throughly dry the blender. Place an additional egg yolk in the container and while the machine is running, pour the hollandise mixture into the container in a slow, steady stream. Process until thickened. Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991.

Frozen Yogurt Pops

2009-04-11T10:18:00.000-07:00

Prep time: about 1 to 2 hours

Ingredients:
1 8-oz. container of your favorite flavor of yogurt

Utensils:
small paper cups
wooden popsicle sticks (available in craft stores)
plastic wrap

Directions:
Pour yogurt into paper cups. Fill them almost to the top.
Stretch a small piece of plastic wrap across the top of each cup.
Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
Put the cups in the freezer until the yogurt is frozen solid.
Remove the plastic wrap, peel away the paper cup, and eat your pop!

Serves: 3 to 4

Serving size: 1 pop

Nutritional analysis (per serving):

127 calories

5 g protein

2 g fat

21 g carbohydrate

0 g fiber

7 mg cholesterol

73 mg sodium

262 mg calcium
0 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestions:

If you like, you can make this recipe using plastic ice-pop molds instead of the paper cups and popsicle sticks.

For a cool-looking snack, fill your cups only halfway with one flavor of yogurt in Step 1. Follow Steps 2, 3, and 4. Remove your pops from the freezer, take off the plastic wrap, and spoon in another flavor of yogurt that's a different color. Put the plastic wrap back on and freeze once more. When your pops are frozen, you'll have two-colored treats!

Updated and reviewed by: Steven Dowshen, MD
Date reviewed: May 2005
Originally reviewed by: Allison Brinkley, RD, LD/N, CNSD

Fruit & Nut Breakfast Smoothie

2009-04-11T10:17:00.000-07:00

Ingredients
3/4 cup Minute Maid Premium Orange Juice
2 small apricots, peeled and cubed
1 medium nectarine, peeled and cubed
1 tablespoon chopped walnuts

2 scoops orange sherbet or fat-free vanilla- flavored frozen yogurt
1/4 cup wheat germ
1 cup crushed ice

Preparation
Place all ingredients in a blender and blend until smooth. Pour smoothie into a large glass and garnish if desired.
Double or triple the ingredients and make
additional batches for more servings

Serves
one 10-ounce serving
Nutrition
Fruit Servings: Three

Source
Minute Maid Premium Orange Juice

Hoisin-Sesame Sauce

2009-04-11T10:12:00.000-07:00

3 tb Sesame oil
1/4 ts Crushed red pepper flakes
1 tb Minced ginger
1 Medium clove garlic, minced
1/4 c Hoisin sauce
2 tb Balsamic vinegar

2 tb Soy sauce
2 tb Fresh orange juice
1 ts Ground coriander
1/2 ts Chinese 5 spice powder

Heat oil with pepper flakes in small skillet. Add ginger and garlic; saute until softened, 1 to 2 minutes. Pour this flavored oil into a small bowl; stir in remaining ingredients. Serve warm or at room temperature.

Super Strawberry Bars

2009-04-11T10:01:00.000-07:00

Prep time: 45 minutes

Ingredients:
1 c. flour
1 c. rolled oats
1/2 c. butter or margarine, softened
1/3 c. light brown sugar

1/4 tsp. baking powder
1/8 tsp. salt
3/4 c. strawberry jam

Utensils:
oven (You'll need help from your adult assistant.)
large bowl
square (8" X 8") pan coated with nonstick spray
large spoon
knife
measuring cups and spoons

Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, mix everything together except the strawberry jam.
Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
Cut the bars into 12 squares to eat and share!

Serves: 12

Serving size: 1 square

Nutritional analysis (per serving):
211 calories
2 g protein
9 g fat
32 g carbohydrate
1 g fiber
22 mg cholesterol
126 mg sodium
16 mg calcium
0.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Reviewed by: Allison Brinkley, RD, LD/N, CNSD
Date reviewed: September 2003

Caper Sauce

2009-04-11T10:00:00.000-07:00

Yield: 12 servings

1 cup mayonnaise

1 tablespoon horseradish

1/4 cup capers

1 tablespoon white vinegar

1/4 cup sour cream

1/2 teaspoon sugar

1 tablespoon Dijon−style mustard

Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well.

Serve with Beef with Caper Sauce or with any roast beef.

Per Serving: 148 Cal (94% from Fat, 2% from Protein, 4% from Carb); 1 g Protein; 16 g Tot Fat; 2 g

Carb; 0 g Fiber; 16 mg Calcium; 0 mg Iron; 196 mg Sodium; 13 mg Cholesterol

Beef Patties With Mustard Cream Sauce

2009-04-11T09:56:00.001-07:00

Yield: 6 servings

2 pounds ground beef

1 tablespoon butter

1 tablespoon olive oil

2 green onions, chopped

2 garlic cloves, minced

1/4 pound mushrooms, sliced

Salt and pepper, to taste

Mustard Cream Sauce

2/3 cup white wine

2 tablespoons Dijon mustard

2/3 cup heavy cream

2 tomatoes, peeled and chopped

2 tablespoons capers

Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green

onions and sauté until softened; stir in garlic and sauté for 30 seconds. Add beef patties and cook to

desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot

platter.

In same skillet, sauté mushrooms until limp and add to the warm beef patties.

To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add

Dijon mustard, heavy cream, tomato and capers. Heat slowly until hot but do not boil.

Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.

Per Serving: 509 Cal (63% from Fat, 32% from Protein, 4% from Carb); 39 g Protein; 34 g Tot Fat; 5

g Carb; 1 g Fiber; 35 mg Calcium; 4 mg Iron; 197 mg Sodium; 146 mg Cholesterol

Banana Bread

2009-04-11T09:54:00.000-07:00

Prep time: about 90 minutes

Ingredients:
2 eggs
1 3/4 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda

1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)

Utensils:
oven (You'll need help from your adult assistant.)
measuring cups and spoons
mixer
sifter
spatula
small bowl
medium-size bowl
large bowl
bread pan coated with nonstick spray

Directions:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat eggs well in a small bowl.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
Pour mixture into the baking pan. Bake for 70 minutes.
Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:

If you're nutty for nuts, add chopped walnuts during Step 6.

Reviewed by: Allison Brinkley, RD, LD/N, CNSD
Date reviewed: May 2003

Chocolate Chip Coffeecake

2009-04-11T09:52:00.000-07:00

Ingredients
Crisco® No-Stick Cooking Spray
2-1/2 cups Hungry Jack® Buttermilk Pancake and Waffle Mix (Just Add Water)
1/3 cup sugar

1/2 cup miniature semi-sweet chocolate chips
1/2 cup water
1/2 cup sour cream
1/2 teaspoon vanilla extract
Topping
1/4 cup sugar
1/4 cup finely chopped walnuts
1/2 teaspoon cinnamon

Preparation
Heat oven to 375°F. For coffee cake, spray an 8- or 9-inch square pan with nonstick spray. Combine pancake mix, sugar and chocolate chips in medium bowl; stir until just mixed. Add water, sour cream and vanilla; blend well. Using an ice cream scoop, shape dough into 16 2-inch dough balls. Place balls in 4 rows of 4 each in prepared pan.
For topping, combine sugar, walnuts and cinnamon in small bowl; mix well. Sprinkle topping over dough.
Bake 24 to 26 minutes or until golden brown. Cool 10 minutes before serving. Serve warm.

Serves
Servings: 16 biscuits

Notes, Tips & Suggestions
High-altitude directions: Add 1/4 cup flour to dry pancake mix. Bake as directed above.

Preparation Time
12 minutes
Start to Finish Time
45 minutes

Source
Hungry Jack

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Breakfast Omelet Sandwiches

2009-04-11T09:47:00.000-07:00

Ingredients
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped tomato
2 tablespoons finely chopped onion

1/2 cup cholesterol-free egg substitute
2 teaspoons freshly grated Parmesan cheese
4 slices Pepperidge Farm 9 Grain Natural Whole Grain Bread

Preparation
Prep/Cook Time: 15 minutes
SPRAY nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add mushrooms, green pepper, tomato and onion. Cover and cook until softened. Remove from skillet. Wipe out skillet with paper towel.
SPRAY nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until set but still moist on top, lifting edges of omelet with spatula. Sprinkle with half the cheese and fold in half. Place on 1 bread slice and top with another. Repeat with remaining ingredients.

Serves
Serves: 2
Notes, Tips & Suggestions
MyPyramid contributions (per serving)
Vegetables: 1 1/2 cups
Whole Grains: 2-ounce equivalent
Meats & Beans: 2-ounce equivalent

Calculated Nutritional Values per Serving:
Calories: 236 Total Fat: 3g
Cholesterol: 1mg Protein: 16g
Carbohydrates: 35g Sodium: 430mg
Source
Campbell's Center for Nutrition & Wellness

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Tiny Pizzas

2009-04-11T09:40:00.000-07:00

Prep time: about 15 minutes

Ingredients:
1 standard-sized bagel, cut in half
tomato sauce
shredded mozzarella cheese
toppings like diced green pepper, chopped onion, or chopped

tomato (whatever you like)
seasonings like oregano, basil, and pepper

Utensils:
oven (You'll need help from your adult assistant.)
knife
baking sheet

Directions:
-Set the oven to low heat.
-Spread tomato sauce on each bagel half.
-Sprinkle the shredded cheese all over the tomato sauce on each half.
-Add your favorite toppings.
-Put a light sprinkling of seasonings on each half.
-Put your bagel halves on the baking sheet.
-Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done --- when the cheese is bubbly.
Let cool for a minute, then enjoy your tiny pizzas!

Serves: 1
Serving size: 2 tiny pizzas
Nutritional analysis (per serving):
210 calories
9 g protein
4 g fat
34 g carbohydrate
2 g fiber
11 mg cholesterol
633 mg sodium
144 mg calcium
1.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Updated and reviewed by: Steven Dowshen, MD
Date reviewed: May 2005
Originally reviewed by: Allison Brinkley, RD, LD/N, CNSD

Chicken Soup

2009-04-09T12:33:00.000-07:00

Ingredients:
1 White Onion, Chopped
3 Cloved Garlic, Minced
1 Pound Boneless, Skineless Chicken Breasts Halves
3 Russet Potatos, Peeled, Cubed

1 Pound Carrot Slices
3 Cans Vegetable Broth
1/2 Teaspoon Salt
1/2 Cup Ketchup
1 1/2 Cups Fresh Peas
1 Cup Cut Green Beans [Whole Green Beans Optional]
3 Tablespoons Worcestershire Sauce [Soy Sauce Optional]
1 Tablespoon Hot Paprika
1/2 Tablespoon Fresh Ground Pepper
1/2 Teaspoon Red Pepper Flakes
Information:
Serving Size 6
288 Calories Per Serving
16 Grams Of Fat
Cooking Directions:
Place onion, garlic and chicken in a 4 quart or larger slow cooker. Stir in cubed potatoes, sliced carrots, vegetable broth, salt and ketchup. Cover and cook on low for 4-6 hours, or until potatoes can scliced carrots are tender but crips. Add remaining ingredients, Cover and cook an addittional 1 hour.

Chocolate Dessert

2009-04-09T12:30:00.000-07:00

Ingredients -

1 Cup flour
1 Stick butter
1 Cup nuts

Soften butter in large pie pan, add flour and nuts. Mix well and press into bottom of pan. Bake at 350 degrees for 20 minutes. Let cool completely.

8 Oz. package cream cheese (softened)

1 Cup Cool Whip

1 Cup Powdered Sugar

Mix and spread over cool crust.

3 Squares un-sweetened chocolate

Melt and add...

3 Eggs until light

Beat and add...

1 Stick butter

1 Cup sugar

1 Tablespoon powdered sugar

1 Teaspoon vanilla

Cream together.

Beat mixture for 10 minutes and pour over pie. Place 1 cup cool whip on top of pie and sprinkle grated plain Hershey Bar on top. Chill. Very rich and very fattening!

Frozen Hot Chocolate

2009-04-09T12:28:00.000-07:00

Ingredients
3 tablespoons superfine granulated sugar (or baking sugar)
1 envelope (2 to 3 tablespoons) double chocolate, rich chocolate or milk chocolate flavor hot cocoa mix
2 tablespoons unsalted butter

1/3 cup each Nestlé Toll House Semi-Sweet Chocolate Morsels and Nestlé Toll House Milk Chocolate Morsels
1 can (12 fluid ounces) Carnation Evaporated Milk, divided
4 cups ice cubes
Whipped cream

Preparation
PLACE sugar, cocoa mix and butter in top of double boiler set over gently boiling water. Stir frequently until melted and smooth paste forms. Add morsels; stir. When morsels begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature.
PLACE chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover. Blend until smooth. Pour into individual glasses or bowls. Top each serving with dollop of whipped cream. Sprinkle with additional chopped morsels, if desired. Serve with straw and/or spoon.

Serves
(Makes 4 servings)
Nutrition Information per serving:
Calories: 370 Total Fat: 20g
Cholesterol: 50mg Protein: 8g
Carbohydrates: 39g Sodium: 160mg

Source
Nestlé USA, Inc.

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Sorbet

2009-04-09T12:26:00.000-07:00

Ingredients:

5 cups strawberries
2 Cups dry white wine
1 Can orange juice concentrate
Lemon juice

Preparation:
Mix in blender-freeze-take out and blend again-back in to freezer again-Serve in sorbet glasses before entree.

Lemon Chicken

2009-04-09T12:23:00.000-07:00

Ingredients:
2-3 Pound Chicken, Quartered
1 Teaspoon Dried Oregano
2 Teaspoons Fresh Minced Garlic
2 Tablespoons Butter Or Margarine
1/4 Cup Lemon Juice
Salt and Pepper For Taste

Information:
Serving Size 6
225 Calories Per Serving
14 Grams Of Fat

Cooking Directions:
Season Chicken quarters with salt, pepper and oregano and rub garlic on chicken. Brown chicken in a large skillet on all sides in butter. Transfer to a sprayed slow cooker. Add 1/3 cup water to a skillet, scrape bottom and pour over chicken. Cover and cook on low for 5-7 hours. Pour lemon juice over chicken and cook an additional 1 hour.

NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING

2009-04-09T12:21:00.000-07:00

Ingredients:
3 Serrano chilies
1/4 cup white vinegar
1.5 lb flank steak
1/4 lb (1 cup) red onion, sliced
4 green onions

1/4 cup + 1 tblsp lime juice
2 tblsp fish sauce
1 tsp ground roasted chilies *
2 tblsp ground toasted rice **
Red lettuce leaves
Coriander sprigs
Mint or Basil leaves

Instructions:
-------------
1. Remove the stems, but not the seedes, from the chilies. Slice the
chiles crosswise into pieces 1/8" thick. Place the sliced chiles and
vinegar in a small serving bowl. Let it stand for at least 15 minutes.

2. Grill the beef to the desired doneness, preferably over charcoal.
Slice it across the grain into strips 1/8" thick and 1 to 2 inches long.
Put these in a large ceramic bowl.

3. Peel the red onion, remove the root portion, and slice the onion
vertically into thin strips. Slice the green onion diagonally into thin
pieces. Add both types of onion to the beef.

4. Add the lime juice, fish sauce, ground chilies, and ground rice.
Mix well

5. Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mixture on top. Garnish with sprigs of coriander and mint
or basil leaves.

6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.

* Use small hot chilies about 3 to 4 inches long. Roast whole chillie
stems and all, in a dry wok or skillet until the color changes to dark
red or brown depending on the chilies used. Be careful not to let them
burn. When the chilies have cooled, remove the stems and seeds. Place
the chilies in a food processor or blender and grind using short pulses.
Pre-ground chilies are also commercially available, but often lack the
"bite" of home ground ones and may be more expensive.

** Place uncooked rice in a dry wok or skillet and heat over moderate
heat until deep golden brown,s tirring frequently to keep from burning
and to allow it to develop a uniform color. Watch the rice carefully
after it begins to change colorand stir constantly because it can burn
easily at this stage. When it is auniform deep golden color, remove
from heat and allow to cool to room temperature. Grind it to a fine
powder in a blender or a spice grinder. This can be made in advance and
kept in quantity so that there is always a supply on hand, but it is
also easy to make up while preparing the dish.

Orange Pineapple Punch

2009-04-09T12:19:00.000-07:00

Ingredients
1 (46-ounce) can pineapple juice, chilled
1 1/2 cups light rum, optional
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

1 (6-ounce) can frozen orange juice concentrate, thawed
2 (32-ounce) bottles ginger ale
Orange Sherbet
Orange slices
Mint leaves

Preparation
In large punch bowl, combine all ingredients except ginger ale and sherbet.
Just before serving, gradually add ginger ale; stir. Top with scoops of sherbet, orange slices and mint.

Serves
Makes about 4 quarts

Preparation Time
10 minutes

Source
Eagle® Brand Sweetened Condensed Milk

Chinese Vegetable Soup

2009-04-09T12:18:00.000-07:00

Ingredients -

6 cups Soup Stock
1 Carrot, shredded
1 Onion, finely chopped
3/4 cup Mushrooms, sliced
3 cloves Garlic, minced
1 cup Celery, diced
1 teaspoon Ginger

1/2 cup Snow Peas, chopped
1 teaspoon Soy Sauce (optional)
1/4 cup Spinach, shredded
1/2 cup Waterchestnuts, chopped
1 cup cooked Brown Rice
1/2 cup Bamboo Shoots, chopped
1/8 teaspoon Ground Black Pepper
3/4 cup Broccoli, chopped
1 Green Bell Pepper, chopped

Preparation:

Heat 1/2 cup of broth in a soup pot over high heat. When broth is boiling, add onion, garlic and ginger. Cook for 3 minutes. Add soy sauce and the remaining 5 1/2 cups broth. Bring stock to a gentle boil. Add water chestnuts, bamboo shoots, broccoli, carrots, mushrooms, spinach, snow peas, cooked rice, celery, and black pepper. Bring to a simmer and cook for 10 minutes.

Sparkling Peach Melba

2009-04-09T12:17:00.000-07:00

Ingredients
3 large, ripe peaches, pitted and sliced
1 pint raspberries
1 1.5-liter bottle Carlo Rossi White Zinfandel

1 liter seltzer, chilled
2 whole mint sprigs

Preparation
Place peaches and raspberries in large pitcher. Pour in zinfandel. Let stand at room temperature about 1 hour. Before serving, add seltzer and mint sprigs. Serve in wine glasses over ice.

Serves
Makes 8 to 10 servings

Source
Carlo Rossi

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Chicken Pizza

2009-04-09T12:13:00.000-07:00

Ingredients:
6 Flour Tortillas
1 Jar Mexican Roasted Ranchero Sauce
1 1/2 Cup Shredded, Cooked Chicken
1 Habanero Pepper, Roasted Skinned and Finely Chopped

4 Small Green Onions Chopped
1 Cup Monterrey Jack Cheese [Optional]

Information:
Serving Size 6
310 Calories Per Serving
15 Grams Of Fat

Cooking Directions:
Preheat oven to 425. Butter 1 side of tortilla and place tortillas, butter side up on baking sheet. Bake 4-5 minutes, Just enough to get crisp golden brown tortillas. Spread each tortilla with about 1/3 Cup ranchero sauce, shredded chicken, habenero pepper and green onions top with the shredded cheese. Put back in oven and bake until the cheese is melted. Serve hot and enjoy.

Vanilla Caramel Truffle Latte

2009-04-09T12:10:00.000-07:00

Ingredients
1 cup water
1 cup milk
2 cinnamon sticks
3 Lipton Pyramid Vanilla Caramel Truffle tea bags
2 tablespoons sugar

Preparation
In 1-quart saucepan, bring water, milk and cinnamon sticks just to a boil. Remove from heat and add pyramid tea bags. Brew 3 minutes; remove pyramid tea bags and cinnamon sticks. Stir in sugar and serve immediately.

Serves
Serves: 2
Preparation Time
15 minutes

Source
Lipton Premium Teas

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Chicken Spaghetti

2009-04-09T12:09:00.000-07:00

Ingredients:
3 Boneless, Skinless Chicken Breasts Boiled
Mixed Herbs
1 Can Tomatoes
1 Can Green Chilies
1 Cup Fresh Graded Cheddar Cheese
1 Cup Fresh Shredded Velveeta Cheese
1 12 Ounce Package Spaghetti

Information:
Serving Size 6
280 Calories Per Serving
11 Grams Of Fat

Cooking Directions:
Preheat oven to 350. Shred cooked chicken into a large bowl. Add tomatoes, Soup, Cheddar cheese and Velveeta cheese along with the herbs mix. Boil spaghetti according to the package directions and strain. Add to the chicken mixture and blend well. Pour into 3 quart baking dish, cover and bake for 35 minutes.

Easy Orange Slush

2009-04-09T12:07:00.000-07:00

Ingredients:
1 (11 ounce) can mandarin orange sections, drained
1/2 cup orange juice
1 cup orange sherbet
4-6 ice cubes

Preparation:
1. Using a blender, blend together the first 3 ingredients (the orange juice, orange sherbet and mandarin orange sections).
2. Add the ice cubes (one at a time), and blend to form a slush.

Servings: 3

Nutritional information for one serving:
Calories: 153
Calories from fat: 10
Total fat: 1.2g
Cholesterol: 0mg
Sodium: 29mg
Total carbs: 36.1g
Fiber: 2.4g
Protein: 1.3g
Weight Watchers points: 3

Beef And Vegetable Soup

2009-04-09T12:05:00.000-07:00

Ingredients -

1 pound beef stew meat, cut in 1-inch cubes
2 Onions
2 Potatoes
3 Carrots
3 Celery stalks

1/4 head Cabbage
3 tablespoons Margarine
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper

Preparation:

Melt margarine in a large heavy pot with lid. Trim meat of all fat and cut into 1-inch cubes. Brown beef on all sides.

Add vegetables (except cabbage) which have all been sliced into pieces of approximately the same size. Add 5 cups water. Cover and simmer for 1-1/2 hours, adding more water if needed.

Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25 minutes longer.

Teriyaki Chicken

2009-04-09T12:04:00.000-07:00

Ingredients:
6 Boneless Skinless Chicken Breast Halves
1/2 Red Onion, Sliced
1 Green Bell Pepper, Seeded, Sliced
1 Cup Teriyaki Marinade

1 Fresh Pineapple, Sliced In Rings
1/4 Cup Barbeque Sauce
1 Tablespoon Pure Honey
1/2 Cup Fresh Orange Juice

Information:
Serving Size 6
303 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
Place chicken in a buttered or sprayed baking dish and arrange vegetable over chicken. Mix the teriyaki marinade with the BBQ sauce, pure honey, and fresh orange juice. Pour mixture over the vegetables and chicken. Bake uncovered at 350 degrees for about 45 minutes. Spoon the juices over the chicken often during baking for a glazed taste. About 10 minutes before the dish is done, place the pineapple rings over the chicken and vegetables, and return for the last 10 minutes of cooking. Serve hot with steamed white or brown rice.

Chicken Fried Steak

2009-04-09T12:02:00.000-07:00

Ingredients:
4 Boneless, Skinless Chicken Breast Halves
2 Eggs, Beaten
Flour
Oil
Salt And Pepper
water

Information:
Serving Size 6
311 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
Use a meat pounder to get chicken breat to about 1/4 inch thick. Combine eggs 1/4 teaspoon pepper and 2 tablespoons water. Dip chicken in to egg mixture and crushed crackers and coat evenly. Deep fry until golden brown and cooked thru. Drain well on paper towel.

Pad Thai With Shrimp

2009-04-09T11:59:00.000-07:00

Ingredients:
8 oz. small size rice noodles
3 T tomatoe sauce or tamarind paste
2 T veg. oil
1 T pickled radish
3 T sugar

1/3 c water or chicken stock
1 egg
3 T fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh); chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 T finely chopped peanuts

Instructions:
-------------
1. Soak the rice noodles in cold tap water about 20 minutes, until they
are "springy". Then drain in a colander until needed.

2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as you
can through a seive to remove bits of bark, etc.

3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.

4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary -- it will cook out. Don't be easy on the noodles
-- chop them with the spatula or spoon some to separate them. It may
help to "toss" the noodles like a salad, to get them coated.

5. Beat the egg and mix with the noodles. Add the fish sauce and
shrimp. Mix everything thoroughly. The noodles will tend to "clump",
so stir or "toss" like a salad to get everything mixed, and to ensure
that the egg and shrimp cook thoroughly. It will help to cover the wok
with a lid for a minute or so, then toss the mixture, then cover again.
You'll know it's done when the shrimp are completely pink. There may be
a little browning of the noodles; stirring will keep them from burning.

6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.

Fried Chicken

2009-04-09T11:24:00.000-07:00

Ingredients:
1 Whole Chicken, Cut Up
2 Eggs, Beaten
2 Tablespoons Cream
Flour
Oil or Shortening
Salt And Pepper for Taste

Gravy:
3 Tablespoons Flour
1 1/2 Cup Whole milk

Information:
Serving Size 6
365 Calories Per Serving
17 Grams Of Fat

Cooking Directions:
Salt and pepper each piece of chicken. combine beaten eggs and cream, dip chicken into mixture and roll in flour. Coat chicken well. Heat up about 1/4 Inch of oil or shortening in Large skillet or saucepan, brown chicken on both sides, Lower the heat and cook for an additional 25 minutes or until tender. Use oil splatter guard. For the grave, remove chicken from skillet and add 3 tablespoons flour and 1/2 teaspoon each of salt and pepper, Stir and increase heat to high. add milk and cook. Stir until gravy thickens. Serve Hot.

Cajun Salmon Fillets

2009-04-09T11:22:00.000-07:00

Ingredients:
800 g boneless salmon fillet, whole, frozen, with the skin on
1 garlic clove, minced
1 tablespoon olive oil
1 pinch cayenne
1 teaspoon paprika
3/4 teaspoon pepper

1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon dried mustard

Preparation:
1. Thaw the salmon; cut the salmon into the desired number of pieces; place the skin down on a large tray or baking sheet.
2. Combine the olive oil and spices, and spread the mixture on top of the salmon fillet.
3. Grill on the barbecue or bake in a 400 degrees F oven for about 15-20 minutes (or until done).
4. Remove the skin prior to serving.
Servings: 6

Nutritional information for one serving:
Calories: 179
Calories from fat: 63
Total fat: 7g
Cholesterol: 69mg
Total carbs: 0.8g
Protein: 26.8g

Spicy Buffalo Chicken Wings

2009-04-09T11:21:00.000-07:00

Ingredients:
18-20 Wings Or Drumsticks
2 Large Apricots
2 Tablespoons Brown Sugar
1/4 Cup Worcestershire Sauce
1/4 Cup Soy Sauce

1/4 Cup Buffalo Sauce
1/2 Tablespoon Red Hot Sauce
1 Tablespoon Fresh Ginger
2 Tablespoons Tomato Paste
2 Garlic Cloves, Minced
Fresh Crack Black Pepper
Salt

Information:
Serving Size 6
310 Calories Per Serving
13 Grams Of Fat

Cooking Directions:
Begin by placing apricots in a small saucepan with enough water to cover them, bring them to a simmer for 2 minutes. Now drain off the water and remove the skin from the apricots. Now cut them in half and place them in the food processor with everything except the chicken. Puree that mixture and your sauce is ready. Arrange the chicken wings on a shallow backing dish, generously pour the mixture evenly over all chicken wings. Preheat your oven to 350. When you light your outdoor grill, bake the wings for 30 minutes. When the grill is hot, brush the wings with the glaze and grill for about 5 minutes on each side, try to stay about 3 inches away from the direct heat. Serve hot and enjoy.

Peanut Sauce

2009-04-09T11:19:00.000-07:00

Ingredients:
vegetable oil for deep-frying
100 g (4 oz) whole shelled peanuts
1 slice terasi*
2 shallots, peeled and chopped
1 garlic clove, peeled and chopped
salt

1/2 tsp chilli powder or sambal ulek*
1/2 tsp brown sugar
400 ml (14 fl oz) water
25 g (1 oz) creamed coconut* (optional)
1 tblsp lemon juice

Method:
-------
To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat
fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on
kitchen paper towels. Allow to cool, then work to a fine powder in an
electric grinder, or with a pestle and mortar.

Put the terasi, shallots and garlic, if using, in a cobek or mortar.
Pound to a very smooth paste, then add a little salt. Heat 1 tablespoon
vegetable oil in a pan, add the paste and fry for 1 minute, stirring
constantly. Add the chili powder or sambal ulek, sugar and water, bring
to the boil, then add the ground peanuts. Stir well, then simmer until
thick, stirring occasionally. Add the creamed coconut (santen) if
using, and stir until dissolved. Keep hot.

Note:
-----
This really isn't as time-consuming as it sounds, providing you use
roasted peanuts (avoiding the deep-frying step), and get your terasi,
sambal ulek and coconut milk from the nearest Asian market. I must have
had a lot of time on my hands the first time I made this, as I decided
to eschew the grinder and use a mortar and pestle.

Corn and Crawfish Soup

2009-04-09T11:18:00.000-07:00

Ingredients -

4 1/2 tablespoons butter
1 tablespoon flour
1 3/4 teaspoons minced garlic
1/2 cup onions chopped
1 pound crawfish tails

1 1/4 cups cream
1 1/4 cups milk
1 can cream style corn
1/2 can whole kernel corn
1/2 can cream of potato soup
1/2 cup green bell peppers, finely chopped
2 1/2 tablespoons parsley, minced
1/2 stalk celery, chopped
1/2 cup green onions sliced
1 drop zatarains crab boil
1/2 teaspoon tonys creole seasoning
Black pepper

Preparation:

In a medium saucepan over low heat blend the butter and flour to make a blonde roux.

Add onions, bell pepper, celery and garlic. Cook until veggies are tender.

Add corn, cream, milk, potato soup and blend well.

Add Tony's and Zatarain's crab boil (liquid).

Add pepper to taste and add crawfish.

Cook 40 minutes over medium heat, stirring to prevent scorching.

Add parsley and green onions and cook 5 minutes more.

Fresh Tomato Sauce

2009-04-09T11:15:00.000-07:00

Fresh Tomato Sauce recipe - 71 calories

Ingredients:
3 lbs fresh plum tomatoes, peeled, seeded and chopped
2 cloves fresh garlic, minced
1/3 cup minced fresh onion
2 tablespoons olive oil
1/2 bay leaf
2 tablespoons all-purpose flour

4 sprigs fresh parsley
6 sprigs fresh thyme or 1 teaspoon dried thyme
1 inch fresh orange rind
1/2 teaspoon basil
1/8 teaspoon fennel seed
1 pinch ground coriander
1 pinch saffron
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation:
1. In a large saucepan, saute the garlic and onion in olive oil until tender.
2. Stir in the flour until smooth.
3. Add the tomatoes.
4. Wrap the bay leaf, parsley, thyme and orange rind in a cheesecloth, tie and add to the pot.
5. Add all the remaining ingredients.
6. Heat the sauce to a simmer, then drop on the lid and simmer for about 10 minutes, stirring occasionally.
7. Remove the lid and simmer for another 25-30 minutes (or until the sauce has thickened).
8. Remove the herb bouquet and chill the sauce overnight (or freeze for later).
9. Heat again before serving over hot cooked pasta or meats.
Servings: 8

Nutritional information for one serving:
Calories: 71
Calories from fat: 33
Total fat: 3.8g
Cholesterol: 0mg
Total carbs: 9.1g
Fiber: 2.3g
Protein: 1.8g
WW points: 1

Chicken Salad Sandwich

2009-04-09T11:13:00.000-07:00

Ingredients:
1 1/4 Pounds Boneless, Skinless Chicken Breasts
3/4 Cup Celery Rib, Chopped
1/2 Cup Water chestnuts, Chopped
1/2 Cup Mayonnaise [Lite Mayonnaise Optional]
1/2 Cup Onion, Chopped

3/4 Teaspoon Grated Orange Peel
3/4 Teaspoon Grated Lemon Peel
1 Tablespoons Fresh Squeezed Orange Juice
1 Tablespoons Fresh Squeezed Lemon Juice
12-14 Pieces 5 Seed Rye Bread
1 3/4 Tablespoons Fresh Tarragon

Information:
Serving Size 6
255 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
In a Large Saucepan bring water to a boil. Add chicken, reduce the heat, cover and simmer on low until the chicken breasts are cooked. About 6 minutes each side if flipped. Remove from heat place chicken aside to cool. In a mixing bowl add celery, 1/2 cup mayonnaise, lemon and orange peel, onion, tarragon and the orange and lemon juice and blend well. Cut cooked chicken into cubes, Coat the chicken in the mayonnaise mixture. Season with table salt and fresh cracked pepper. Spoon mixture atop bread or Tortillas. Garnish with Lettuce.

Red or Green Thai Curry

2009-04-09T10:41:00.000-07:00

Ingredients:

2 T red or green curry paste (use more for hotter curry; Mae Ploy
brand is excellent
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns

1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in
packages on the bottom -- usually dusty -- shelf of the Asian
market; they look like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips

Note:
-----
You can add other things (holy basil, fish sauce, chopped hot Thai
chiles, lemon grass, galanga, shrimp paste, etc.).

Instructions:
-------------
Fry curry paste in oil in saucepan until fragrant. Add chicken (if
using) and saute for about 1 minute over medium high heat. Add
remaining ingredients except basil leaves or red bell pepper. Bring
just barely to a boil; reduce heat and simmer 20-30 minutes. Just
before serving, stir in basil leaves or red bell pepper. Serve with
cooked Thai Jasmine rice.

Sweet Corn and Shrimp Soup

2009-04-09T10:39:00.000-07:00

Ingredients -

3 cups Whole Kernel Corn
2 pounds Shrimp
1 cup Butter
1 cup chopped Onions
1 cup chopped Celery

1/2 cup chopped Red Bell Pepper
1/2 cup chopped Bell Pepper
1/4 cup diced Garlic
1 cup diced Tomatoes seeded
1 cup Flour
1 cup Tomato Sauce
2 1/3 cups Shellfish Stock
1 cup Heavy Cream
1/2 cup thinly sliced Green Onions
1/2 cup chopped Parsley
Salt and Pepper
Tabasco

Preparation:

In a two gallon stock pot, melt butter over medium high heat. Add corn, onions, celery, bell peppers and garlic. Saute three to five minutes or until vegetables are wilted. Add tomatoes, blend well into the vegetable mixture and add flour. Using a wire whisk, whip constantly until white roux is achieved. Do not brown. Add tomato sauce and stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to simmer. Add half of the shrimp and cook for thirty minutes. Add remaining shrimp, cream, green onions and parsley. Allow the shrimp to cook approximately ten minutes. Season to taste using salt, pepper and tabasco.

Chicken and Broccoli Alfredo

2009-04-09T10:25:00.000-07:00

INGREDIENTS
1/2 (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
DIRECTIONS
Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
Heat butter in skillet. Cook chicken until browned, stirring often.
Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
FOOTNOTES
TIP
*Or substitute spaghetti for linguine.
Serve with a mixed green salad topped with grape tomatoes and balsamic vinaigrette. For dessert serve pear halves.
serving : 4
SUBMITTED BY: Campbell's Kitchen
"Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish."

Southern Fried Chicken

2009-04-09T10:23:00.001-07:00

Ingredients:
1 Whole Fryer Chicken, Cut Up
3/4 Cup Buttermilk
3 1/2 Cups Vegetable Shortening
2 Cups Self Rising Flour

1 1/2 Tablespoons Table Salt
1 1/2 Tablespoons Fresh Ground Pepper
1 Tablespoons Herb Seasoning
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Cayenne Pepper

Information:
Serving Size 7
265 Calories Per Serving
13 Grams Of Fat

Cooking Directions:
In a large mixing bowl or zip lock bag, combine buttermilk, half salt and half pepper. Add chicken to buttermilk mixture and marinate for at least two hours. Now in another mixing bowl add 1 teaspoon flour, garlic powder, cayenne pepper and rest of salt and pepper. Now dredge the marinated chicken pieces thru the mixture or shake in a zip lock bag. shake off excess mixture and set aside on wire rack. In a large skillet heat shortening, aim for a temperature near 350 degrees. Should be medium high heat. Add chicken to hot shortening, cook skin side down about five minutes and flip. Brown all sides until chicken is crispy and golden brown.

Kwitiaow Pad Thai

2009-04-09T10:20:00.000-07:00

Ingredients:
------------
1/2 cup peanut or corn oil
1 oz raw prawns, shelled
4 oz firm bean curd (tofu), diced
3 tblsp preserved sweet white radish, chopped
3 tblsp sliced shallots

4 eggs
11 oz rice or cellophane noodles (sen kel or woon sen),
soaked in cold water for 7-10 minutes, if dried
1/4 cup chicken stock
3 tblsp dried shrimps, chopped
1/3 cup unsalted peanuts, chopped
4 spring onions, sliced
15 oz bean sprouts

Sauce:
------
1 cup water
1/2 cup tamarind juice
1/3 cup palm sugar
1 tblsp white soya sauce

Instructions:
-------------
Mix all the sauce ingredients together in a pan and boil until reduced
to about 2/3 cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and
bean curd and stir-fry lightly for 1 minute. Add the preserved radish
and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a
minute, then add the noodles and chicken stock. When the noodles are
soft (about 2 minutes), add the dried shrimps, peanuts, spring onions
and bean sprouts. Add the sauce, fry for a couple of minutes and serve.
servings : 6
Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small containers.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank)

Source: Joyce Jue - Prodigy Guest Chefs Cookbook