recipes - vegetarian favorite recipes

* Exported from MasterCook *

Asian-Style Vegetable Stir Fry

Recipe By :Serving Size : 4 Preparation Time :0:10Categories : Stir-Fry The National Honey Board

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

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside.In wok or large skillet, heat oil over medium-high heat; add vegetablesand toss while cooking, about 2-3 minutes. Add honey sauce, stir until allvegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as avegetable side dish or over steamed rice or noodles for a main dish.

Cuisine: "Asian"Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"T(Cook time): "0:05"

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Per serving: 157 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 549mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 560 4714 1074 0 2130706543 2358 4196 0 0


Asparagus and Banana Vinaigrette

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Salads Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 teaspoon salt 2 tablespoons Dijon mustard 1/8 teaspoon freshly ground pepper 1/3 cup wine vinegar 1/2 cup salad oil 2 teaspoons lemon juice 2 tablespoons chopped scallions 1/4 cup chopped parsley 1 pound asparagus -- steamed 2 ripe tomatoes -- cut in wedges 3 bananas Salad greens (Bibb or Iceberg)

In glass baking dish, combine salt, mustard and pepper. Stir in thevinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Addsteamed asparagus and tomato wedges. Cover and refrigerate for severalhours or overnight. Just before serving, peel bananas and cut intodiagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaveson serving platter.

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

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Per serving: 361 Calories (kcal); 28g Total Fat; (66% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 371mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3600


Asparagus Quiche

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

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup shredded Swiss cheese 1/2 cup shredded Cheddar cheese 1 cup chopped asparagus 1/4 cup chopped leeks 1/2 cup sliced mushrooms 12 California Fresh Eggs 1 cup milk 1 cup whipping cream Nutmeg -- to taste Pepper -- to taste

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

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

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

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

NOTES : Four Sisters Inns A collection of country Inns P.O. Box 3073 Monterey, CA 93942 (408) 649-0908 Kim Post Watson says that one of their inns serves this terrific recipe.Nutr. Assoc. : 0 0 0 0 0 3218 0 0 0 0


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

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : National Pasta Association Pasta Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- SALAD 1 pound small pasta shells -- uncooked 1 1/2 cups fennel bulb -- cut in half lengthwise 1 large sweet onion -- sliced 1/2-inch thick 2 teaspoons olive oil OR 2 teaspoons vegetable oil 1 cup plum tomatoes -- diced 3/4 cup Calamata olives -- sliced 1/2 cup fresh assorted herb leaves (such as basil, dill or parsley) -- finely chopped DRESSING 2 garlic cloves -- unpeeled 1/3 cup balsamic vinegar 1/3 cup olive oil OR 1/3 cup vegetable oil 2 tablespoons barbecue sauce 2 tablespoons lime juice Shredded Romano cheese Crushed red chili peppers

Prepare pasta according to package directions; drain and rinse with coldwater, set aside. Heat oven to 375F. Toss garlic for dressing, fennel andonion with 2 teaspoons olive oil. Spread on a cookie sheet and roast inoven until lightly browned and tender, approximately 20-30 minutes. Setaside fennel and onion.

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

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

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

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

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


Baked Ditalini with Three Cheeses

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Ditalini, Elbow Macaroni or other medium pasta shape -- uncooked 1 cup skim milk 3/4 cup part-skim Ricotta cheese 1/2 cup grated low-fat Cheddar cheese 1/3 cup plus 2 tablespoons grated Parmesan cheese 1/4 cup chopped parsley Salt and freshly ground black pepper -- to taste 1/4 cup fine bread crumbs -- dry 2 tablespoons melted margarine

Prepare pasta according to package directions, reducing cooking time byone-third; drain.

While pasta is cooking, combine the milk and Ricotta in a blender. Blenduntil smooth. Transfer to a medium mixing bowl and stir in the Cheddarcheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper.

Stir the pasta into the cheese mixture until well blended. Transfer to a10-inch round casserole dish. Stir the bread crumbs, margarine andremaining 2 tablespoons of Parmesan cheese in a small bowl untilthoroughly mixed. Sprinkle mixture evenly over casserole.

Bake at 375F until heated through, bubbling around the edges and thebread crumbs are golden brown, about 35 minutes. Serve immediately.


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Per serving: 426 Calories (kcal); 10g Total Fat; (20% calories from fat); 19g Protein; 64g Carbohydrate; 16mg Cholesterol; 290mg SodiumFood Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4785 0 1267 26148 1034 20067 20071 20080 4098


Baked Manicotti


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces Manicotti -- uncooked 1 15-ounce container part-skim Ricotta cheese -- whipped until smooth 1/2 cup grated Parmesan cheese 1 egg -- beaten 1/4 cup sliced scallions 2 teaspoons parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 1 26-ounce jar spaghetti sauce Grated Parmesan cheese -- for topping

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


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Per serving: 415 Calories (kcal); 15g Total Fat; (31% calories from fat); 19g Protein; 52g Carbohydrate; 58mg Cholesterol; 1013mg SodiumFood Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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


Baked Ziti with Four Cheeses


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Ziti, Mostaccioli, or other medium pasta shape -- uncooked 1 32-ounce jar pasta sauce 1 cup low-fat cottage cheese 3/4 cup chopped parsley 4 ounces grated Parmesan cheese 8 ounces part-skim Mozzarella cheese 4 ounces Provolone cheese -- cut in quarters

Cook pasta according to package directions; drain.

Coat 13 9 2-inch baking dish with cooking spray; set aside. Place athin layer of sauce in bottom of prepared dish. Continue making layers ofpasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta,Mozzarella, parsley, pasta, sauce and parsley. Sprinkle Provolone on top.Cover and bake in a 375F oven for about 30 minutes or until cheese melts.


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Nutr. Assoc. : 5662 0 444 20067 0 921 0


Baked Ziti with Ricotta Cheese

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Pasta Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 15-ounce package part-skim Ricotta cheese 2 eggs -- beaten 1/4 cup grated Parmesan cheese 1/4 teaspoon black pepper 2 tablespoons minced fresh parsley 1 16-ounce package ziti -- cooked and drained 1 30-ounce jar Rag Chunky Gardenstyle Pasta Sauce 1 cup shredded Mozzarella cheese

Preheat oven to 350 degrees F.

In a large bowl, combine Ricotta cheese, eggs, Parmesan cheese andseasonings.

In another bowl, thoroughly combine cooked pasta and sauce. Place half thepasta mixture in a 13" 9" baking dish. Evenly top with cheese mixtureand remaining pasta. Sprinkle with Mozzarella cheese. Bake 35-40 minutesor until bubbly.

Cuisine: "Italian"Source: "Rag"S(Internet address): "http://www.eat.com/index.html"

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Per serving: 714 Calories (kcal); 21g Total Fat; (26% calories from fat); 38g Protein; 92g Carbohydrate; 156mg Cholesterol; 380mg SodiumFood Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 5662 471 0


Balsamic Vinaigrette

Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Florida Tomato Committee Salad Dressing

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons balsamic vinegar 3/4 teaspoon minced garlic 1/4 teaspoon sugar 1/8 teaspoon salt

In a cup whisk olive oil, vinegar, garlic, sugar and salt until blended.

Source: "Florida Tomato Committee"Yield: "2 Tablespoons"

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Per serving: 128 Calories (kcal); 14g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 267mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Banana Sweet Potato Puff Casserole

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

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups mashed sweet potatoes 1 cup mashed ripe bananas (3 medium) 3/4 teaspoon curry powder 1/3 cup sour cream 1/2 teaspoon salt 1 egg

In a large bowl, combine all ingredients. Beat with electric mixer untillight and very fluffy. Turn into 1 quart casserole dish. Bake at 350degrees F. in the oven for 20 minutes or until puffed and lightly browned.

Serves: 4 to 6

Source: "Turbana Corporation"S(Internet address): "http://www.turbana.com/index.html"T(Bake): "0:20"

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

Nutr. Assoc. : 0 4111 0 0 0 0


Barbecued Tempeh

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Indiana Soybean Board Tempeh

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 16 ounces tempeh 1 large onion -- thinly sliced 2 cups prepared barbecue sauce

Cut the tempeh into chunks. Steam over boiling water for 15 minutes. Placethe tempeh and sliced onion in a deep dish and pour the barbecue sauceover it. Marinate in the refrigerator for at least one hour. Place onoutdoor grill and cook until browned and heated through. Baste frequentlywith barbecue sauce. Can be cooked in a 350F oven, covered for 30minutes.

Source: "Indiana Soybean Board"S(Internet address): "http://www.soyfoods.com"

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Per serving: 330 Calories (kcal); 11g Total Fat; (28% calories from fat); 24g Protein; 38g Carbohydrate; 0mg Cholesterol; 1026mg SodiumFood Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 85


Belgian Endive and Fruit

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

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

Arrange a fruit plate with Belgian Endive leaves. Garnish with whippedcream, sherbet, sour cream, or cottage cheese.

Source: "Belgian Endive Marketing Board"S(Internet address): "http://www.belgianendive.com/"

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Blue Cheese Vegetable Pizzas

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Pizza Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 small zucchini -- thinly sliced 3 stalks celery -- thinly sliced 2 carrots -- peeled and grated 1 tablespoon olive oil 3 sandwich-size English muffins -- split and toasted 1 14-ounce jar Rag Pizza Quick Sauce 2 tablespoons blue cheese -- crumbled

Preheat broiler. In a large skillet, saut vegetables in olive oil untiltender. Top each toasted muffin half with 2 tablespoons pizza sauce,sauted vegetables and cheese. Broil 6 inches from heat, 46 minutes oruntil cheese melts.

Source: "Rag"S(Internet address): "http://www.eat.com/index.html"T(Baking Time): "0:46"

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Nutr. Assoc. : 0 0 0 0 545 0 0


Blue Cheese Waldorf Salad

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Cherry Marketing Institute Salads

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

In a medium serving bowl, toss apple cubes in lemon juice. Add cherries,celery, mayonnaise, almonds and blue cheese; mix well. Refrigerate,covered, to blend flavors.

Serving size: 2/3 cup

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

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Per serving: 486 Calories (kcal); 35g Total Fat; (60% calories from fat); 6g Protein; 46g Carbohydrate; 13mg Cholesterol; 248mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 Fat; 0 Other Carbohydrates

NOTES : Prepare early in the day to blend flavors. Use an apple variety suitable for salads such as McIntosh, Stayman, Empire, or Golden Delicious and Cortland, both of which resist browning when cut.Nutr. Assoc. : 30 0 26525 0 0 0 2992


Bow Ties with Black Bean Salsa and Cherry Tomatoes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces Bow Ties, Elbow Macaroni or other medium pasta shape -- uncooked 2 tablespoons olive oil OR 2 tablespoons vegetable oil 1 bunch scallions -- trimmed and thinly sliced (green and white parts) 1 1/2 teaspoons ground cumin 1 1/2 tablespoons fresh lime juice 1 15-ounce can black beans -- drained and rinsed well 1/4 teaspoon salt -- or to taste Freshly ground black pepper -- to taste 8 cherry tomatoes -- rinsed and quartered 2 tablespoons chopped fresh cilantro

Prepare pasta according to package directions. While pasta is cooking,heat the oil in a medium saucepan over medium heat. Add scallions andcumin and cook for 2 minutes. Remove from heat and stir in the lime juice.Add the beans, salt and pepper and toss to coat. (The salsa can be madeand refrigerated up to one day in advance.)

Just before draining the pasta, measure 1/2 cup of the cooking water intothe black bean salsa. Drain the pasta, return it to the pot and add thebean mixture. Cook over medium heat until the sauce is boiling and thickenough to lightly coat the pasta. Remove the pot from heat and gently stirin cherry tomatoes and cilantro. Serve immediately.


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Per serving: 373 Calories (kcal); 9g Total Fat; (21% calories from fat); 13g Protein; 59g Carbohydrate; 0mg Cholesterol; 470mg SodiumFood Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4363 986 0 2130706543 0 0 0 1275 0 0 26368 0


Brie Torte

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizer/Snack Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 8-ounce wedge brie cheese 1/4 cup butter or margarine -- softened 1/4 cup chopped dried tart cherries 3 tablespoons finely chopped pecans 1/2 teaspoon dried thyme

Refrigerate brie until chilled and firm; or freeze 30 minutes or untilfirm. Cut wedges in half horizontally.

In a small bowl, combine butter, cherries, pecans and thyme; mix well.Evenly spread mixture on cut-side of one of the brie wedges. Top withother half, cut-side down. Lightly press together. Wrap in plastic wrap;refrigerate 1 to 2 hours. To serve, bring cheese to room temperature.Serve with plain crackers.

Serving size: 2 tablespoons

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

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Per serving: 120 Calories (kcal); 10g Total Fat; (76% calories from fat); 4g Protein; 3g Carbohydrate; 29mg Cholesterol; 158mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Well wrapped, this appetizer will keep in the refrigerator for at least two weeks.Nutr. Assoc. : 202 0 26525 20148 0


Broccoli Calzone


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


Prepare crust mix according to package directions, using 6 level scoops ofmix and 1/2 cup warm water. Let dough rest.

In a bowl, combine 1/4 cup warm water. In bowl, combine 1/4 cup sauce,broccoli, cheese, garlic, salt and pepper; set aside.

Divide dough into 6 equal pieces. Roll each into a 7-inch circle. Spoon1/4 cup broccoli mixture onto half of each circle. Brush outer edges ofdough lightly with egg. Fold dough over filling to form a half circle;press to seal edges. Place on baking sheet and brush with egg. Bake 15 to20 minutes, or until golden brown. Heat remaining pizza sauce and servewith calzones.

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

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Per serving: 363 Calories (kcal); 7g Total Fat; (24% calories from fat); 11g Protein; 41g Carbohydrate; 40mg Cholesterol; 467mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4519 455 0 1466 0 0 0 0


Broccoli Tortellini Salad

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Appetizer/Snack Rag Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Rag Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce 3 tablespoons olive oil 2 tablespoons wine vinegar 2 tablespoons chopped fresh parsley 1 tablespoon minced fresh basil Salt and pepper to taste 2 cups fresh broccoli florets 1 pound fresh or frozen cheese tortellini -- cooked and drained 1 medium red bell pepper -- diced 1/2 cup diced Provolone cheese

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

In a medium saucepan, lightly cook broccoli in boiling water, about 3minutes. Drain and rinse under cold water. In a large bowl, combinebroccoli with tortellini, red bell pepper and Provolone. Add dressing;toss to coat well. Serve chilled or at room temperature.


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Per serving: 318 Calories (kcal); 14g Total Fat; (39% calories from fat); 15g Protein; 33g Carbohydrate; 59mg Cholesterol; 396mg SodiumFood Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 471 0 0 0 0 0 2358 25005 0 1198


Bucci's Insalata Pizza

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : California Tomato Commission Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- PIZZA CRUST 2 1/2 teaspoons active dry yeast Pinch sugar 1 cup warm water 2 1/2 cups all-purpose flour 1/2 teaspoon salt TOPPINGS 5 medium California Roma tomatoes -- sliced (5 to 6 medium tomatoes) 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head garlic -- roasted and chopped 1/2 cup goat cheese 1 tablespoon chopped fresh mint 1/2 cup chopped arugula

PIZZA CRUST:Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl.Gradually mix in 2 cups flour and salt using paddle attachment. Change todough hook. Incorporate remaining flour and mix 10 minutes, or until doughis smooth and elastic. Place dough in a greased bowl. Cover with plasticand let rise 1-1/2 hours, or until doubled in size. A longer, slowerrising time will make a more flavorful crust. Punch dough down. Form intoa ball and refrigerate until ready to use. Bring to room temperaturebefore using.

TOPPINGS:Marinate tomatoes in 1 Tablespoon olive oil, vinegar, salt and pepper for1-2 hours. Roll out pizza dough to make a 16-inch circle. Brush withremaining 2 tablespoons olive oil. Arrange marinated tomato slices onpizza dough. Dot with garlic and goat cheese. Bake at 500F in a pizzaoven for 10 minutes, or until crust is golden brown. Remove from oven andsprinkle with mint and arugula. Cut into desired number of slices andserve at once.

Source: "California Tomato Commission"S(Internet address): "http://www.tomato.org"Yield: "1 16-inch pizza"

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Per serving: 481 Calories (kcal); 17g Total Fat; (30% calories from fat); 15g Protein; 69g Carbohydrate; 15mg Cholesterol; 469mg SodiumFood Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4778 0 0 0 0 0 639 0 0


Cabbage with Milk

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : Amma's Indian Recipes Curry Salads Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 pounds cabbage 2 medium onions -- chopped finely 2 green chiles 8 curry leaves 1 cup milk (half 'n half) 1/4 cup oil 1/4 teaspoon mustard seeds 1 teaspoon bengal gram 1/2 teaspoon red chili powder 1/4 teaspoon turmeric Salt -- to taste

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

Fry until onion turns translucent. Now add finely chopped cabbage and fryon medium heat for 15 minutes.

Next add milk and let cook on medium heat for 4-5 minutes or until milkthickens slightly.

Cuisine: "Indian"Source: "Amma's Indian Recipes"S(Internet address): "http://members.tripod.com/~Amma/"

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Serving Ideas : Goes well with plain white rice, puri, paratha and chapathi.

Nutr. Assoc. : 0 0 3577 0 4138 0 939 0 2614 0 0


Caramelized Vegetable Pizza

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Appetizer/Snack Fleischmann's Yeast Pizza

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

To make topping: In large bowl, combine oil, vinegar, garlic, rosemary andsalt; add onions and bell pepper, tossing to coat. Arrange in single layeron foil-lined 15 10-inch baking pan; roast at 425F for 20 to 25 minutesor until onions are tender, stirring occasionally. Set aside.

To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast,salt and pepper. Stir in water and oil. Stir in enough remaining flour tomake soft dough. Knead on lightly floured surface until smooth andelastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

To make pizza: Roll or press dough to fit bottom and up sides of greased15 10-inch pan; top evenly with caramelized vegetables. Sprinkle withcheese. Bake at 425F on bottom rack for 20 to 25 minutes or until cheeseis melted and crust is golden brown. Cut into 16 appetizer-size portions;serve warm.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 (15 10-inch) pizza"

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Per serving: 145 Calories (kcal); 4g Total Fat; (26% calories from fat); 5g Protein; 22g Carbohydrate; 6mg Cholesterol; 276mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 26351 3152 0 0 0 0 1198 0 0 14 26366 0 20007 3728 0


Carrot Halwa

Recipe By :Serving Size : 4 Preparation Time :0:10Categories : Amma's Indian Recipes Salads Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups grated carrot 1 1/2 cups half-n-half cream 2 tablespoons butter 1 cup sugar 10 cashew nuts 15 raisins 10 almonds 1/2 teaspoon cardamom powder

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

In a small skillet heat oil and fry cashew nuts until light brown. Addraisins and remove from heat.

Add this to the above along with powdered cardamom and chopped almonds.Serve hot.

If planning to store, then store the cooked carrot only. Add the nuts,raisins, cardamom powder before serving and serve hot.

Cuisine: "Indian"Source: "Amma's Indian Recipes"S(Internet address): "http://members.tripod.com/~Amma/"

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Per serving: 2076 Calories (kcal); 23g Total Fat; (8% calories from fat); 23g Protein; 495g Carbohydrate; 49mg Cholesterol; 194mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 28 1/2 Fruit; 4 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 704 0 0 0 0 5897 253


Cauliflower Pakora

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Amma's Indian Recipes Appetizer/Snack Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- REQUIRED INGREDIENTS 2 pounds cauliflower -- cut into bite-size-pieces 1/4 cup yogurt (thick) 1 cup chick pea flour 1/4 teaspoon baking powder 1/2 teaspoon carom seed (ajwain in Hindi/vaamu in Telugu) 1/4 teaspoon red chili powder 1/4 cup water Salt -- to taste Oil -- to deep fry

In a bowl mix all the ingredients except cauliflower pieces. The battermust have the same consistency as that of a cake.

Dip cauliflower pieces in the batter such that they are completely coveredwith the batter.

In a deep skillet heat oil on medium and when oil is hot add thebatter-covered cauliflower pieces. Fry until this batch is about half done(just about when the color of the batter starts to change) and remove fromheat and keep aside.

Do the same for all the batches. In the end take the first batch and refrythem until they turn brown. Repeat for the other batches.

Goes well with ketchup.

Cuisine: "Indian"Source: "Amma's Indian Recipes"S(Internet address): "http://members.tripod.com/~Amma/"T(Cooking time): "0:30"

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Per serving: 152 Calories (kcal); 3g Total Fat; (13% calories from fat); 10g Protein; 26g Carbohydrate; 2mg Cholesterol; 122mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 1671 26671 0 0 2614 0 0 0


Cherry Rice Pilaf

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Cherry Marketing Institute Side Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup chopped onion 1 cup chopped celery 1/2 cup dried tart cherries 1/2 cup chopped walnuts 1 tablespoon chopped fresh thyme (or 1 teaspoon dried) 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried) 1/2 teaspoon ground black pepper 1 tablespoon margarine 3 cups cooked rice

Put onion, celery, cherries, walnuts, thyme, marjoram, pepper andmargarine in a large nonstick skillet. Cook, uncovered, over medium heat10 minutes, or until vegetables are tender; stir occasionally. Add rice;mix well. Cook 3 to 4 minutes, or until thoroughly heated.

Description: "This flavorful combination proves that nutritious eating doesn't need to be bland and boring."Source: "Cherry Marketing Institute"S(Internet address): "http://www.cherrymkt.org/index.html"

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Per serving: 191 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 33mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 3413 3382 0 0 0


Cherry Soup

Recipe By :Serving Size : 9 Preparation Time :0:00Categories : Cherry Marketing Institute Soups/ Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup frozen unsweetened tart cherries 1/2 cup frozen dark sweet cherries 1 cup custard-style cherry yogurt 1 cup sour cream 1 cup heavy cream 1/2 cup dried tart cherries 1 tablespoon grenadine 1 tablespoon granulated sugar -- or to taste 1/4 teaspoon ground nutmeg

Thaw tart and sweet cherries, reserving their juice. In an electricblender or food processor container, pure tart and sweet cherries withjuice until smooth. Set aside.

In a large mixing bowl, combine yogurt, sour cream, heavy cream and driedcherries; mix well. Add pured cherries, grenadine, sugar and nutmeg; mixwell. Let chill 1 to 2 hours to blend flavors. Serve chilled.

Serving size: 1/2 cup

Description: "Delicately favored, this cold soup goes well with main course salads."Source: "Cherry Marketing Institute"S(Internet address): "http://www.cherrymkt.org/index.html"

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Per serving: 217 Calories (kcal); 16g Total Fat; (65% calories from fat); 3g Protein; 17g Carbohydrate; 51mg Cholesterol; 39mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 1085 3447 1671 0 0 26525 0 0 0


Chunky Tomato Sauce

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : National Pasta Association Pasta Sauces/ Bastes/ Gravies

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Linguine, Spaghetti, or Thin Spaghetti -- uncooked 1/4 cup olive oil OR 1/4 cup vegetable oil 1 cup chopped onion 1 cup chopped carrot 1 cup chopped celery 2 tablespoons finely chopped parsley 1 1/2 teaspoons salt 1/2 teaspoon sugar 1/4 teaspoon pepper 2 16-ounce cans peeled tomatoes

In a large skillet, heat oil; add onion, carrot and celery. Cook and stirjust until vegetables are tender. Add next five ingredients, simmer on lowheat 20 minutes, stirring frequently.

Cook pasta according to package directions; drain. Toss pasta with sauceand serve.

Serves 4-6


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Per serving: 620 Calories (kcal); 16g Total Fat; (22% calories from fat); 18g Protein; 103g Carbohydrate; 0mg Cholesterol; 1183mg SodiumFood Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1405 0 0 2130706543 0 20022 0 2682 0 0 0 2470


Citrus Ricotta Figs

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Fruit The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 medium-sized ripe fresh figs 1 cup low-fat ricotta cheese 6 tablespoons honey 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 3/4 teaspoon vanilla 2 tablespoons chopped pistachio nuts or other nuts

Remove stem ends from figs and cut each in half lengthwise. Combinericotta, honey, lemon peel, orange peel and vanilla in small bowl untilwell blended. Serve figs with ricotta mixture. Garnish with chopped nuts.

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

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Per serving: 199 Calories (kcal); 3g Total Fat; (12% calories from fat); 8g Protein; 39g Carbohydrate; 17mg Cholesterol; 194mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 3276 25052 0 20084 0 0 1139


Classic Stuffed Shells

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

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 30-ounce jar Rag Old World Style Spaghetti Sauce 2 pounds part-skim Ricotta cheese 2 cups shredded part-skim Mozzarella cheese 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley 1/8 teaspoon black pepper 1 12-ounce package jumbo shells -- cooked and drained

Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17" 12"baking pan.

In a large bowl, thoroughly combine cheeses, eggs, parsley and pepper.Fill shells with cheese mixture and arrange in a single layer in bakingpan.

Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly.


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Per serving: 473 Calories (kcal); 18g Total Fat; (34% calories from fat); 29g Protein; 47g Carbohydrate; 52mg Cholesterol; 1038mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 921 0 0 0 4365


Crazy Confetti Olive-Veggie Salad

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : California Olive Industry Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups California ripe olive wedges 1 16-ounce package broccoli slaw mix* 1 cup carrot (julienne) 1 cup red bell pepper (julienne) 3/4 cup creamy dill dressing** Salt -- to taste Pepper -- to taste

Combine ripe olive wedges with next four ingredients in large bowl. Mixwell. Add creamy dill dressing. Mix well. Cover. Refrigerate at least 1hour. Adjust seasoning with salt and pepper. Serve in red-leaf lettucecups.

Source: "California Olive Industry"S(Internet address): "http://www.calolive.org/index.html"

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Per serving: 99 Calories (kcal); 6g Total Fat; (47% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 493mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : *Mann's Sunny Shores & trade **Marie's & tradeNutr. Assoc. : 2678 5806 497 20164 0 0 0


Creamy Herb Miso Dressing

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Condiments Indiana Soybean Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup low-fat soymilk 1/4 cup white miso 1/4 cup brown rice vinegar 1/4 cup onions -- chopped 1 tablespoon fresh basil -- chopped 1 tablespoon fresh tarragon -- chopped 1 tablespoon fresh parsley -- chopped 1 teaspoon honey 1 teaspoon Dijon mustard 1 teaspoon coriander powder

In a blender or food processor, combine all the dressing ingredients untilsmooth. Cover and refrigerate at least 4 hours to allow flavors todevelop. Serve with your favorite salad greens.

Yield: 10 servings (portion size 2 tablespoons)

Source: "Indiana Soybean Board"S(Internet address): "http://www.soyfoods.com/index.html"Yield: "1 1/4 Cup"

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Nutr. Assoc. : 26503 0 4733 0 0 0 0 0 0 3107


Creamy Tomato Soup

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Indiana Soybean Board Soups/ Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons soyoil 1 medium onion -- diced 1 cup soymilk 1 10.5-ounce package firm lite silken tofu 1 large tomato -- diced 1/2 teaspoon salt 1/2 teaspoon chopped garlic 1 teaspoon fresh basil -- chopped 1/2 teaspoon white pepper

Saut onion in sauce pan in oil for 3 minutes or until transparent. Addtomato and garlic, continuing to saut for 2-3 minutes. Add basil, saltand pepper. Blend in soymilk. Cook, stirring constantly, for one minute.Remove from heat and cool briefly. Add in tofu. Transfer to a foodprocessor and pure until smooth. Serve hot or chilled.

Yield 3-4 servings.

Source: "Indiana Soybean Board"S(Internet address): "http://www.soyfoods.com/index.html"

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Per serving: 89 Calories (kcal); 4g Total Fat; (42% calories from fat); 8g Protein; 6g Carbohydrate; 0mg Cholesterol; 348mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1398 0 5062 26519 0 0 0 0 0


Curried Carrot Soup

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Indiana Soybean Board Soups/ Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 medium carrots -- thinly sliced 2 cups vegetable stock 1 small onion -- chopped 1/2 cup plain soymilk 2 teaspoons curry powder

Combine all ingredients except the soymilk and cook over medium heat untilcarrots are tender. Pour into a blender and pure until smooth. Stir inthe soymilk. Cook over low heat until hot.


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Per serving: 152 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 28g Carbohydrate; 1mg Cholesterol; 856mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 5062 0


Curried Fettuccine and Vegetables


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces Fettuccine -- uncooked 1 tablespoon vegetable oil OR 1 tablespoon peanut oil 1 small onion -- peeled and diced fine 3 scallions -- trimmed and thinly sliced 2 teaspoons finely chopped garlic 1 jalapeo pepper* -- cored and finely chopped (optional) 1 tablespoon curry powder 1 large ripe tomato -- cored and diced into 1/2-inch cubes (with liquid and seeds) 1 tablespoon soy sauce 2 cups vegetables (carrots, diced zucchini, broccoli florets, mushrooms and/or fresh/frozen peas) -- grated 2 tablespoons honey 1/2 cup raisins Lime wedges

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

Just before draining the pasta, stir 1/4 cup of the cooking liquid intothe curry mixture. Return the skillet to low heat and cook until heatedthrough.

Drain the pasta and return it to the pot. Add the curry mixture and stirwell to coat the pasta with sauce. Add honey and raisins. Stir well. Serveat once, passing the lime wedges separately.


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Per serving: 507 Calories (kcal); 6g Total Fat; (9% calories from fat); 15g Protein; 102g Carbohydrate; 0mg Cholesterol; 547mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : *For a milder dish, remove the jalapeo seeds before chopping. For more spice, leave the seeds in.Nutr. Assoc. : 3274 1563 0 2130706543 0 0 26351 26360 0 0 0 911 0 0 0


Dilled Bean Salad

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Ontario White Bean Producers Salads Side Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups cooked white pea beans 2 green onions -- sliced 1/3 cup olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 2 teaspoons dried dillweed OR 2 tablespoons minced fresh dill freshly ground pepper -- to taste OPTIONAL GARNISHES Red onion slices Radish slices Cherry tomatoes Fresh dill sprigs

In a large bowl combine beans and green onions. Mix oil, juice, salt, dilland pepper together; pour over beans and toss lightly to mix.

Cover and chill at least 1 hour or up to 2 days. Garnish if desired atserving time. Serve with roasted or grilled meats or fish on a buffet.

Description: "This savory bean salad isn't as sweet as the bean salad of the 50's. Add cooked fish for a luncheon dish or picnic."Source: "Ontario White Bean Producers"S(Internet address): "http://users.imag.net/~lon.whitepeabeans/"

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Per serving: 351 Calories (kcal); 18g Total Fat; (46% calories from fat); 13g Protein; 35g Carbohydrate; 0mg Cholesterol; 277mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : Variations: 1. Add 1/2 clove garlic, crushed as dressing. 2. Add drained canned tuna or cooked salad shrimp. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 5513 0 0 0 0 507 0 2130706543 0 0 0 0 0 0 2130706543


Double Filled Mushroom Pizza


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- FILLING ONE 1/2 cup stuffed olives -- sliced 1 4-ounce can sliced mushrooms -- drained FILLING TWO 5 small scallions -- thinly sliced 1 14" long loaf French bread 1 14-ounce jar Rag Pizza Quick Sauce 1 cup shredded Swiss cheese


Slice bread vertically into 10 slices without cutting completely throughthe bread. Spoon sauce equally into each section. Alternate fillingsbetween slices. Sprinkle cheese over fillings.

Loosely wrap pizza in heavy aluminum foil. Bake 30 minutes, or untilheated through. Open foil; bake 10 to 15 minutes.


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Per serving: 410 Calories (kcal); 10g Total Fat; (29% calories from fat); 14g Protein; 43g Carbohydrate; 17mg Cholesterol; 1030mg SodiumFood Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 4281 0 0 0 0 593 0 0


Double Pepper Pizza


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 medium green bell pepper -- thinly sliced 1 medium red bell pepper -- thinly sliced 1 medium onion -- thinly sliced 1 tablespoon vegetable oil 1 12 inch pizza crust 1 14-ounce jar Rag Pizza Quick Sauce 1 cup shredded Mozzarella cheese

Preheat oven to 425 degrees F. In a large skillet, saut peppers and onionin vegetable oil until tender. Evenly top pizza crust with 1/2 jar RagPizza Quick Sauce and pepper mixture.

Sprinkle with cheese. Bake 10-12 minutes or until bubbly.


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


Easy Day Vegetable Lasagna

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Indiana Soybean Board Pasta Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon soyoil 1 8 ounce package uncooked lasagna noodles 8 green onions -- chopped 1/2 teaspoon salt 1 cup sliced fresh mushrooms 1/4 teaspoon pepper 1 48-ounce jar low-sodium low-fat spaghetti sauce 1/2 teaspoon garlic powder 1/2 10.5-ounce package low-fat firm silken tofu 1/2 teaspoon oregano 1 10-ounce package frozen chopped spinach -- defrosted and drained 1 8-ounce package fat-free shredded Mozzarella cheese 1 egg

Preheat oven to 350F. Spray 9 13-inch baking pan with nonstickvegetable oil. Saut green onions and mushrooms in soyoil. Add spaghettisauce. Set aside.

Combine tofu, spinach, egg and seasonings, and mix well. In baking dish,begin with bottom layer of spaghetti sauce mixture, followed by uncookednoodles, tofu mixture, noodles, and top with remaining sauce.

Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foiland top with cheese. Bake, uncovered, an additional 15 minutes. Allow tostand 10 minutes before serving.

Yield 8-10 servings.


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Per serving: 220 Calories (kcal); 5g Total Fat; (18% calories from fat); 15g Protein; 30g Carbohydrate; 23mg Cholesterol; 972mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Option: layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or saut 1 1/2 cups fresh vegetable combination.Nutr. Assoc. : 1398 3878 0 0 0 0 896 0 26519 0 0 25022 0


Easy Vegetable Pasta

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Pasta Rag Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 30-ounce jar Rag Chunky Gardenstyle Pasta Sauce 1 clove garlic -- minced 2 tablespoons olive oil 1 16-ounce package frozen vegetable combination (broccoli, red peppers, mushrooms and onions) 1 12-ounce package rotelle -- cooked and drained 1 5-ounce package garlic-herb cheese 1 tablespoon chopped fresh parsley

In a medium saucepan, thoroughly heat sauce; set aside.

In a large skillet, saut garlic in olive oil. Add frozen vegetables.Saut, stirring frequently, about 5 minutes or until vegetables aretender-crisp.

Toss hot pasta with garlic-herb cheese. Spoon heated sauce over pasta;toss to coat well. Top pasta with sauted vegetables. Sprinkle withparsley.


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Nutr. Assoc. : 471 0 0 1110 0 1034 0


Easy Vegetable Pizza

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Pizza Sue Bee Honey

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 8-ounce cans crescent rolls 1 8-ounce package cream cheese 1/2 cup sour cream 1/4 cup Sue Bee Honey 1 teaspoon dried dillweed 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 cucumber -- sliced 1 large tomato -- cut into bite sized pieces 20 small broccoli chunks

Preheat oven to 375 degrees. Place unrolled dough in ungreased 15-1/2 10inch jellyroll pan or cookie sheet. Press dough over bottom and up sidescompletely.

In small bowl, combine cream cheese, sour cream, honey and seasoningsuntil smooth. Spread over cooled crust. Refrigerate 1 to 2 hours. Cut intosquares and garnish with vegetable pieces.

Source: "Sue Bee Honey"S(Internet address): "http://www.suebee.com/"

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Per serving: 268 Calories (kcal); 17g Total Fat; (56% calories from fat); 5g Protein; 24g Carbohydrate; 25mg Cholesterol; 365mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 5699 0 0 731 3109 0 0 0 0 2358


Eggplant Parmesan

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

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Italian seasoned bread crumbs 1 1/4 cups grated Parmesan cheese 2 medium eggplants -- cut into 1/4" slices 4 eggs -- beaten Olive or vegetable oil 1 jar Rag Chunky Gardenstyle Pasta Sauce 1 1/2 cups shredded Mozzarella cheese (6 ounces)


In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dipeach eggplant slice into egg, then into bread crumb mixture. In a largeskillet, brown eggplant in hot oil on both sides; drain on paper towels.

Evenly spread 1 cup pasta sauce in a 13 9-inch baking dish. Overlapeggplant slices over sauce. Top with remaining pasta sauce and 3/4 cupParmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle withMozzarella cheese. Bake 10 minutes, or until cheese melts.

Serves 6-8.


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Nutr. Assoc. : 4866 0 0 0 986 471 922


Eggplant Parmesan Lasagne, For Two


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 9 Lasagne pieces -- uncooked 1 medium eggplant, about 3/4 pound Olive oil-flavored cooking spray 2 teaspoons dried basil 2 tablespoons grated low-sodium Parmesan cheese 1 26-ounce jar low-fat marinara sauce 1/2 teaspoon Italian seasoning 1 15-ounce container light Ricotta cheese 8 ounces low-sodium shredded Mozzarella cheese 1/4 cup chopped fresh basil OR 1/4 cup chopped fresh parsley (optional)

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

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each inbottom of two disposable foil 8 8 2-inch baking pans. Drain lasagne;rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces.Layer 3 pieces in each pan; top with half of Ricotta cheese. Placeeggplant slices over cheese; top with 1/4 cup sauce. Repeat layering ineach pan with 3 more lasagne pieces, 1/4 cup sauce, remaining Ricottacheese, last 3 lasagne pieces and remaining sauce.

Cover pans with aluminum foil; place one pan in a large resealable freezerbag. Freeze up to 2 months for another meal. Bake remaining lasagne 40minutes or until hot. Remove foil; sprinkle with 1 cup Mozzarella cheese.Return to oven and bake 5 minutes or until cheese is melted. Let stand 5minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagne, thaw in refrigerator overnight or at least 8hours. Bake as directed above.

Serves 2 for two meals


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Per serving: 589 Calories (kcal); 28g Total Fat; (42% calories from fat); 33g Protein; 52g Carbohydrate; 85mg Cholesterol; 1180mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 306 3234 26015 0 1034 4103 0 1267 922 0 0 2130706543


Feta Fettuccine


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 30-ounce jar Rag Chunky Gardenstyle Pasta Sauce 1 12-ounce package fettuccine -- cooked and drained 8 ounces feta cheese -- crumbled Pinch crushed red pepper flakes Chopped fresh parsley

In a medium saucepan, thoroughly heat sauce over low heat, stirringoccasionally. Spoon over hot fettuccine; toss to coat well. Sprinkle withcheese, crushed red pepper and parsley.


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Nutr. Assoc. : 471 3274 0 4714 0


Fettuccine Primavera

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Pasta Rag Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 30-ounce jar Rag Chunky Gardenstyle Pasta Sauce 4 cups fresh broccoli florets 3 tablespoons olive oil 1 medium red bell pepper -- thinly sliced 1 medium onion -- thinly sliced 1 small zucchini -- sliced into thin strips 1 small yellow squash -- sliced into thin strips 1 tablespoon chopped fresh basil 1/2 teaspoon thyme 1 12-ounce package fettuccine -- cooked and drained Grated Parmesan cheese

In a medium saucepan, simmer sauce until heated through. Set aside andkeep warm.

In a large skillet, saut broccoli in oil about 3 minutes. Add red pepper,onion, zucchini, yellow squash, basil and thyme; saut until tender.

Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta.Sprinkle with cheese.

Serves 6-8.


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Nutr. Assoc. : 471 2358 0 0 0 0 0 0 0 3274 0


Fettuccine with Tomato-Poblano Sauce and Green Chile Goat Cheese

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Main Dishes National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces Fettuccine -- uncooked 2 poblano chiles OR 2 green bell peppers AND 1 jalapeo pepper 1 tablespoon olive oil OR 1 tablespoon vegetable oil 1 small red onion (about 1/3 cup) -- finely diced 2 teaspoons minced garlic 1/3 cup dry red wine 1 15-ounce can plum tomatoes -- with liquid, coarsely chopped 2 tablespoons thinly sliced fresh basil 1/2 teaspoon sugar Salt And Freshly Ground Pepper -- to taste 1 cup soft goat cheese OR 1 8-ounce package plain Boursin cheese

Roast the poblanos or the green peppers and the jalapeo directly over agas jet of the range (or under a pre-heated broiler), turning them oftenwith a pair of tongs, until blackened on all sides. Transfer them to abowl and cover tightly with plastic wrap. Let stand until cool. Cut thepeppers in half lengthwise and remove the stem and seeds. Scrape off theblackened skin of the pepper. Cut the peppers into 1/2-inch cubes.

Heat the oil in a medium saucepan over medium heat. Add the onion andgarlic and cook, stirring, until the onion is softened, about 3 minutes.Pour in the wine, increase the heat to high and boil until the wine isreduced to 1 tablespoon. Add the tomatoes and two-thirds of the peppersand heat to boiling. Reduce the heat to a simmer and cook until thetomatoes are very tender, about 20 minutes. Stir occasionally to break upthe tomato pieces. Add the basil, sugar and salt and pepper to taste.

Combine the goat cheese and the remaining peppers in a food processor orblender. Process until the peppers are finely chopped and the cheese isvery creamy.

Prepare pasta according to package directions. Drain the pasta and returnit to the pot. Add the tomato sauce and half the cheese mixture and cookover medium heat until the cheese is melted and the pasta is coated withthe sauce. Transfer pasta to a serving bowl. Serve, passing the remaininggoat cheese separately.


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Per serving: 638 Calories (kcal); 30g Total Fat; (41% calories from fat); 17g Protein; 78g Carbohydrate; 66mg Cholesterol; 557mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3274 4532 0 2130706543 0 2130706543 0 0 2130706543 4712 0 0 2470 3332 0 3622 2130706543 0 5805


Fiesta Pasta Mexicana


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups penne rigate or mostaccioli (8 oz.) -- uncooked 1 tablespoon olive oil or vegetable oil 1 cup coarsely chopped onion 1 cup coarsely chopped sweet red pepper 1 27 1/2-ounce jar Rag Light Pasta Sauce Tomato & Herb No Sugar Added 1 1/2 cups dark red kidney beans (14 oz. can) -- drained and rinsed 1/3 cup water 1 4-ounce can chopped green chilies (optional) -- drained 1/2 .75-ounce package reduced-sodium taco seasoning mix 1/2 cup shredded Monterey Jack cheese (2 oz.) OR 1/2 cup lowfat Monterey Jack cheese (2 oz.)

Cook pasta according to package directions and drain.

Meanwhile, in large saucepan over medium heat, heat oil; add onion and redpepper. Cook 5 minutes, stirring occasionally, or until tender.

Add remaining ingredients except cheese; heat to boiling. Reduce heat;cook, uncovered, stirring occasionally, 15 minutes.

Toss hot pasta and one-half sauce. Spoon remaining sauce over top;sprinkle with cheese.


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Per serving: 248 Calories (kcal); 3g Total Fat; (11% calories from fat); 11g Protein; 44g Carbohydrate; 2mg Cholesterol; 746mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4785 986 2679 20182 1508 27085 0 27203 372 2130706543 0 26424


Focaccia with Tomato Slices

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Appetizer/Snack Florida Tomato Committee

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

Preheat oven to 375 degrees.

Brush 2 cookie sheets with olive oil.

Divide thawed dough in half and shape into balls, then flatten each with arolling pin into a 1/2 inch thick circle. Place each circle of dough onprepared cookie sheet. Divide and arrange tomatoes evenly on top of dough.

Grind spices together in a blender until lightly crushed, add garlic andremaining olive oil. Blend quickly and pour into a small bowl. Brush thespiced oil mixture over the tomato slices and along the edges of thebread. Salt lightly.

Place in the middle of oven and bake for about 20 minutes, or until breadis golden brown. Remove from oven, sprinkle with cheese and garnish witharugula strips.

Cut into wedges and serve.

Serves 6 to 8

Description: "This spicy tomato Focaccia lends lots of flavor and is so simple and beautiful topped with a ring of fresh red Florida tomatoes."Source: "Florida Tomato Committee"

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Per serving: 345 Calories (kcal); 14g Total Fat; (37% calories from fat); 12g Protein; 41g Carbohydrate; 15mg Cholesterol; 376mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 345 986 26093 0 0 0 4437 4437 3592 0 0 639 2081


Four Cheese Pasta


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup shredded Swiss cheese 1/2 cup shredded Mozzarella, Provolone, and Fontina cheeses 1 28-ounce jar Rag Hearty Pasta Sauce 1 14-ounce package pasta ruffles -- cooked and drained 2 tablespoons chopped fresh parsley

In a medium bowl, combine cheeses. Simmer sauce over low heat, stirringoccasionally until heated through. Spoon sauce over hot pasta. Addcheeses; toss to coat well. Sprinkle with parsley.


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Nutr. Assoc. : 0 922 474 848 0


Fresh Mushroom, Black Bean and Green Chili Melt

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Sandwiches The Mushroom Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons olive oil 8 ounces fresh white mushrooms -- sliced (about 2 1/2 cups) 1 teaspoon minced garlic 1 loaf Italian bread (8 to 10 ounces) OR 4 individual Italian rolls 1 15-ounce can black beans -- drained, rinsed and lightly crushed 1 4-ounce can chopped mild green chilies -- drained 1/4 cup chunky mild or medium salsa 2 cups (8 ounces) shredded Monterey jack cheese

Preheat oven to 350F. In a large skillet over medium-high heat, heat oiluntil hot. Add mushrooms and garlic; cook, stirring occasionally, untilthe mushroom liquid has evaporated, about 10 minutes.

Cut bread in half horizontally; scoop out center leaving a 1/2-inch thickshell; set aside.

In a medium bowl combine black beans, green chilies and salsa.

Sprinkle about half the cheese over the bottom half of the bread. Spoonabout half the mushroom mixture over cheese. Spread bean mixture overmushrooms; top with remaining mushrooms, then remaining cheese.

Gently press top of bread over filling; wrap tightly in aluminum foil.Bake until heated through and cheese has melted, about 15 minutes. Removefrom foil and cut the Italian loaf into quarters; serve with mixed greensand fruit, if desired.

Source: "The Mushroom Council"Yield: "4 "

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Per serving: 693 Calories (kcal); 29g Total Fat; (37% calories from fat); 31g Protein; 76g Carbohydrate; 50mg Cholesterol; 1697mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 3386 0 3769 0 2130706543 578 27203 1325 916


Fresh Sweet Potato Salad

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 medium fresh sweet potatoes 1 apple -- cored and diced 1/2 cup chopped pecans 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon fresh lemon peel -- grated 2 tablespoons fresh lemon juice 2 1/2 tablespoons honey 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon tarragon

In medium bowl, combine shredded sweet potatoes with apple and nuts. Insmall bowl, combine remaining ingredients. Mix well. Add dressing to sweetpotato mixture. Blend thoroughly. Chill.

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

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Per serving: 262 Calories (kcal); 20g Total Fat; (64% calories from fat); 2g Protein; 22g Carbohydrate; 11mg Cholesterol; 226mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Hint: Substitute 1 cup shredded jicama for 1 cup sweet potatoes.Nutr. Assoc. : 5212 0 0 0 0 20084 0 0 0 0 0


Fresh Tomato and Onion Napoleon with Balsamic Vinaigrette

Recipe By :Serving Size : 5 Preparation Time :0:00Categories : Appetizer/Snack Florida Tomato Committee

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 8-ounces small fresh Florida tomatoes 15 slices French bread -- (1/4-inch thick) 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons finely chopped basil 3/4 teaspoon minced garlic Pinch crushed red pepper 8 thin sweet onion slices (very thin slices) 15 fresh basil leaves 15 fresh mint leaves Ground black pepper Balsamic Vinaigrette -- see recipe

Use tomatoes held at room temperature until fully ripe. Cut the ends offeach tomato; save for another use. From the tomato centers cut fifteen1/4-inch thick slices; set aside. Preheat broiler. Place bread on a largeshallow baking sheet; set aside. In a cup combine oil, basil, garlic andred pepper. Using a pastry brush lightly brush half of the off mixtureover bread slices. Broil about 2 inches from heat until golden, 30 secondsto 1 minute; turn slices.

Brush with remaining olive oil mixture; broil until golden, 30 seconds to1 minute. Cut tomato and onion slices in halves. On each toast slice,layer 1/2 tomato slice, 1 basil leaf, 1/2 onion slice, 1 mint leaf, and1/2 tomato slice; sprinkle lightly with black pepper. Just before servingdrizzle each Napoleon with 1/4 to 1/2 teaspoon Balsamic Vinaigrette.

Source: "Florida Tomato Committee"

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Nutr. Assoc. : 3415 5840 0 26049 0 0 27187 3333 3384 0 0


Balsamic Vinaigrette

Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Florida Tomato Committee Salad Dressing

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons balsamic vinegar 3/4 teaspoon minced garlic 1/4 teaspoon sugar 1/8 teaspoon salt

In a cup whisk olive oil, vinegar, garlic, sugar and salt until blended.

Source: "Florida Tomato Committee"Yield: "2 Tablespoons"

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Per serving: 128 Calories (kcal); 14g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 267mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Friday Night Supper

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