CREATE TABLE `categories` ( `CategoryID` int(10) NOT NULL auto_increment, `CategoryName` varchar(150) NOT NULL default '', PRIMARY KEY (`CategoryID`), UNIQUE KEY `CategoryName` (`CategoryName`) ) TYPE=MyISAM AUTO_INCREMENT=36 ; INSERT INTO `categories` VALUES (7, 'Main Dishes'); INSERT INTO `categories` VALUES (8, 'Soups & Stuff'); INSERT INTO `categories` VALUES (9, 'Baked Goods'); INSERT INTO `categories` VALUES (6, 'Ethnic'); INSERT INTO `categories` VALUES (10, 'Fruits, grains/veggies'); INSERT INTO `categories` VALUES (11, 'On the Side'); INSERT INTO `categories` VALUES (12, 'Sweets/Desserts'); INSERT INTO `categories` VALUES (13, 'Snacks/Appetizers'); INSERT INTO `categories` VALUES (14, 'Holiday Foods'); INSERT INTO `categories` VALUES (15, 'Special Diets'); INSERT INTO `categories` VALUES (16, 'Miscellaneous'); INSERT INTO `categories` VALUES (17, 'Secret recipes'); INSERT INTO `categories` VALUES (18, 'Appetizers'); INSERT INTO `categories` VALUES (19, 'Breakfast'); INSERT INTO `categories` VALUES (20, 'Calzone Recipes'); INSERT INTO `categories` VALUES (21, 'Vegetarian Recipes'); INSERT INTO `categories` VALUES (22, 'Stir Fry'); INSERT INTO `categories` VALUES (23, 'Desserts'); INSERT INTO `categories` VALUES (24, 'On the grill'); INSERT INTO `categories` VALUES (25, 'Crockpot'); INSERT INTO `categories` VALUES (26, 'Casseroles'); INSERT INTO `categories` VALUES (27, 'Gourmet Sandwiches'); INSERT INTO `categories` VALUES (28, 'Seafood'); INSERT INTO `categories` VALUES (29, 'Salads'); INSERT INTO `categories` VALUES (30, 'Potatoes'); INSERT INTO `categories` VALUES (31, 'Italian'); INSERT INTO `categories` VALUES (32, 'Chinese'); INSERT INTO `categories` VALUES (33, 'Mexican'); INSERT INTO `categories` VALUES (34, 'Cakes'); INSERT INTO `categories` VALUES (35, 'Pizza'); CREATE TABLE `subcategories` ( `CategoryID` int(10) NOT NULL default '0', `SubcategoryID` int(10) NOT NULL auto_increment, `SubcategoryName` varchar(150) NOT NULL default '', PRIMARY KEY (`SubcategoryID`) ) TYPE=MyISAM AUTO_INCREMENT=54; INSERT INTO `subcategories` VALUES (6, 1, 'Asia & Pacific Ocean'); INSERT INTO `subcategories` VALUES (6, 2, 'Africa & Middle East'); INSERT INTO `subcategories` VALUES (6, 3, 'Europe'); INSERT INTO `subcategories` VALUES (6, 4, 'North & South America'); INSERT INTO `subcategories` VALUES (9, 5, 'Breads'); INSERT INTO `subcategories` VALUES (9, 6, 'Muffins'); INSERT INTO `subcategories` VALUES (9, 7, 'Desserts'); INSERT INTO `subcategories` VALUES (9, 8, 'Pastries'); INSERT INTO `subcategories` VALUES (9, 9, 'Cookies & Cakes'); INSERT INTO `subcategories` VALUES (8, 10, 'Chili'); INSERT INTO `subcategories` VALUES (8, 11, 'Soups'); INSERT INTO `subcategories` VALUES (8, 12, 'Stews'); INSERT INTO `subcategories` VALUES (14, 13, 'Easter'); INSERT INTO `subcategories` VALUES (14, 14, 'Christmas'); INSERT INTO `subcategories` VALUES (14, 15, 'Thanksgiving'); INSERT INTO `subcategories` VALUES (14, 16, 'Halloween'); INSERT INTO `subcategories` VALUES (14, 17, 'Other Holidays'); INSERT INTO `subcategories` VALUES (10, 18, 'Fruits'); INSERT INTO `subcategories` VALUES (10, 19, 'Grains'); INSERT INTO `subcategories` VALUES (10, 20, 'Veggies'); INSERT INTO `subcategories` VALUES (7, 21, 'Breakfast'); INSERT INTO `subcategories` VALUES (7, 23, 'Poultry'); INSERT INTO `subcategories` VALUES (7, 24, 'Seafood'); INSERT INTO `subcategories` VALUES (7, 25, 'Pork'); INSERT INTO `subcategories` VALUES (7, 26, 'Beef'); INSERT INTO `subcategories` VALUES (7, 27, 'Casseroles'); INSERT INTO `subcategories` VALUES (15, 28, 'Vegetarian'); INSERT INTO `subcategories` VALUES (15, 29, 'Diabetic'); INSERT INTO `subcategories` VALUES (12, 30, 'Candy'); INSERT INTO `subcategories` VALUES (12, 31, 'Cobblers'); INSERT INTO `subcategories` VALUES (12, 32, 'Frostings'); INSERT INTO `subcategories` VALUES (13, 33, 'Appetizers'); INSERT INTO `subcategories` VALUES (13, 34, 'Snacks'); INSERT INTO `subcategories` VALUES (13, 35, 'Dips and Spreads'); INSERT INTO `subcategories` VALUES (11, 36, 'Beverages'); INSERT INTO `subcategories` VALUES (11, 37, 'Dressings'); INSERT INTO `subcategories` VALUES (11, 38, 'Sauces'); INSERT INTO `subcategories` VALUES (11, 39, 'Salsas'); INSERT INTO `subcategories` VALUES (11, 40, 'Marinades'); INSERT INTO `subcategories` VALUES (16, 41, 'Camping'); INSERT INTO `subcategories` VALUES (16, 42, 'Gift Ideas'); INSERT INTO `subcategories` VALUES (16, 43, 'Microwave'); INSERT INTO `subcategories` VALUES (16, 44, 'Sandwiches'); INSERT INTO `subcategories` VALUES (28, 45, 'Lobster'); INSERT INTO `subcategories` VALUES (9, 46, 'Biscuits'); INSERT INTO `subcategories` VALUES (9, 47, 'Misc,'); INSERT INTO `subcategories` VALUES (6, 48, 'Latin'); INSERT INTO `subcategories` VALUES (7, 49, 'Veal'); INSERT INTO `subcategories` VALUES (6, 50, 'Caribbean'); INSERT INTO `subcategories` VALUES (29, 51, 'Salad Dressing'); INSERT INTO `subcategories` VALUES (7, 52, 'Fish'); INSERT INTO `subcategories` VALUES (35, 53, 'Sauces & Dough'); CREATE TABLE `items` ( `ItemID` int(10) NOT NULL auto_increment, `ItemTitle` varchar(255) NOT NULL default '', `ItemCategory` int(10) NOT NULL default '0', `ItemSubcategory` int(10) NOT NULL default '0', `ItemText` text, `ItemImage` varchar(255) NOT NULL default '', `Contributor` varchar(50) NOT NULL default '', `DateAdded` int(10) NOT NULL default '0', `ItemType` varchar(10) NOT NULL default '', `ItemStatus` varchar(20) NOT NULL default 'unapproved', PRIMARY KEY (`ItemID`) ) TYPE=MyISAM AUTO_INCREMENT=1015; INSERT INTO `items` VALUES (1, 'Spicy Couscous', 6, 2, '1/2 ts Vegetable oil\r\n 2 Green onions, chopped\r\n 1 Sweet red pepper\r\n 1 Garlic clove, minced\r\n 2 Tomatoes, chopped\r\n 1 Zucchini, diced\r\n 1 c Chick peas, cooked\r\n 1 c Boiling water\r\n 1/4 ts Salt\r\n 1/2 ts Curry powder\r\n 1 ts Ground cumin\r\n 2 tb Fresh parsley\r\n 1/8 ts Ground cinnamon\r\n 1/2 ts Ginger\r\n 1/4 ts Cayenne\r\n 1 c Couscous\r\n|In a medium-size skillet; heat the oil. Add green onions, sweet\r\n pepper, garlic, tomatoes and zucchini; saute 5 min, stirring. Remove\r\n from heat and keep warm. In a medium-size saucepan, combine the re-\r\n maining ingredients . Mix, cover and let stand 5 minutes, until\r\n liquid is absorbed. Add the first mixture and fluff with a fork.\r\n', '', 'n/a', 1069966898, 'T', 'approved'); INSERT INTO `items` VALUES (2, 'Moroccan Chicken Stew', 6, 2, '8 ea Thighs, chicken, skinned,\r\n -- broiler/fryer type\r\n 1 tb Oil, vegetable\r\n 1 lg Onion, chopped\r\n 2 lg Garlic, cloves, minced\r\n 1/2 ts Turmeric\r\n 1/4 ts Cinnamon\r\n 1/8 ts Pepper, red\r\n 4 ea Cloves, whole\r\n 2 ea Bay leaves\r\n 4 c Stock, chicken\r\n 16 oz Tomatoes, whole, canned\r\n -- quartered with juice\r\n 1 md Pepper, green, sliced in \r\n -- 1-inch pieces\r\n 2 ea Carrots, sliced\r\n 1/2 ts Salt\r\n 19 oz Chick peas, drained\r\n 4 c Couscous, hot, steamed\r\n 1/4 c Raisins, seedless\r\n 1/4 c Almonds, sliced\r\n|Pour the oil into a Dutch oven over medium-high heat. Add the\r\n onion, garlic, and cook, stirring, about 2 minutes or until the onion\r\n is soft but not brown.\r\n \r\n Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.\r\n Add chicken and chicken stock and cook over medium-high heat until\r\n liquid boils.\r\n \r\n Reduce heat to low, cover and cook for 25 minutes.\r\n \r\n Add tomatoes, green pepper, carrots, and salt, and cook for\r\n another 10 minutes or until the chicken and the vegetables are tender.\r\n \r\n In each of eight soup plates, place one-eighth of the couscous.\r\n With a slotted spoon, arrange the chicken and vegetables around the\r\n couscous. Ladle broth over all, sprinkle with raisins and almonds.\r\n Serve.\r\n', '', 'n/a', 1069966977, 'T', 'approved'); INSERT INTO `items` VALUES (3, 'Turkish Baklava', 6, 2, '1 Pkg Fillo Sheets\r\n1 lb Butter, melted\r\n1 lb Walnuts, chopped\r\n3 c Sugar, white granulated\r\n1/2 ts Ground Cloves\r\n1 ts Ground Cinnamon or\r\n1/4 ts Ground and 1 Stick Cinnamon\r\n9 x 13 Pyrex Baking Dish\r\nPastry Brush\r\n|1. Chop walnuts to medium fine and mix with 1 cup\r\n sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon\r\n ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so\r\n that each sheet fits the bottom of the Baking Pan. 4.\r\n Generously butter the bottom and sides of the baking\r\n pan and place the Fillo, one sheet ata a time, in the\r\n baking pan. Generously spread butter on each sheet of\r\n fillo as it is placed in the pan. Every 6 to 8 sheets\r\n of Fillo sp[read a layer of walnut mix. Continue\r\n layering Fillo sheets and walnuts until Fillo is\r\n complete. Pour any remaining butter over top of the\r\n Baklava. The secret to good flaky Baklava is to have\r\n each sheet of Fillo well buttered so that the sheets\r\n do not stick together. 5. With a sharp knife, cut the\r\n Baklava diagonally to form diamond shaped pieces. 6.\r\n Preheat oven to 350 degrees and bake the Baklava for\r\n 40 to 45 minutes or until golden brown on top. Remove\r\n from oven and allow to cool completely. 7. SYRUP Mix\r\n one cup water, two cups sugar, 1/4 teaspoon ground\r\n cloves and either 3/4 teaspoons Cinnamon or the\r\n Cinnamon stick in a sauce pan and bring to a bnoil.\r\n Simmer for 20 minutes. 8. Pour the boiling syrup over\r\n the cool Baklava and allow to cool completely again.\r\n When cool serve individual pieces with strong\r\n (Turkish) sweet coffee and dried apricots for an\r\n exquisite dessert.\r\n', '', 'n/a', 1069967043, 'T', 'approved'); INSERT INTO `items` VALUES (4, 'String Cheese', 6, 2, '1 lb Mozzarella curd\r\nMahleb (Middle Eastern -spice)\r\nBlack caraway seeds\r\nSalt\r\n| Place cheese in a Teflon saucepan and add a dash of mahleb and salt\r\n and a sprinkling of black seeds. Heat on low until cheese is melted\r\n thoroughly. Remove from heat and drain excess water.\r\n \r\n Pick up hot cheese in a lump, and make a hole in the center to\r\n resemble a doughnut.\r\n \r\n With both hands, stretch and turn the cheese to form a large loop.\r\n Double the strand of cheese, making two strands of cheese of even\r\n length. Repeat, stretching and looping; the more you stretch the\r\n stringier the cheese becomes. Repeat stretching several times. Twist\r\n ends in opposite directions and intertwine rope into a braid. Place\r\n one end through the loop of the other to lock it.\r\n \r\n Set cheese aside to dry thoroughly. Wrap in plastic wrap and\r\n refrigerate or freeze.\r\n \r\n To serve, open braid, cut one loop and pull cheese apart into thin\r\n strands. Serve with pocket bread.\r\n \r\n NOTE: Mahleb can be found at specialty food shops that sell Middle\r\n Eastern ingredients.\r\n', '', 'n/a', 1069967107, 'T', 'approved'); INSERT INTO `items` VALUES (5, 'Stuffed Eggplant', 6, 2, '1 c Rice\r\n 1 md Eggplant\r\n 1/4 c Oil\r\n 1 Tomato,diced\r\n 1 Green pepper,diced\r\n 1 sm Onion,minced\r\n 1 Garlic clove,minced\r\n Salt to taste\r\n Pepper to taste\r\n 1/4 t Basil\r\n 2 T Butter\r\n| Cook rice according to package directions. Cut eggplant in half\r\n lengthwise, and scoop out the center from each half, leaving a 1/2"\r\n shell. Dice the eggplant meat.\r\n \r\n Place eggplant shells cut side down in a large skillet with about 1/2"\r\n boiling, salted water. Cover and steam 3 minutes. Drain and reserve.\r\n \r\n Heat oil and cook diced eggplant, tomatoes, green pepper, onion and\r\n garlic until tender. Add cooked rice and seasonings, and stir to\r\n combine. Stuff mixture into the eggplant shells and dot with butter.\r\n \r\n Bake in a preheated, 350''F. oven about 35 minutes or until eggplant\r\n shells are tender. Makes two main dish servings.\r\n', '', 'n/a', 1069967140, 'T', 'approved'); INSERT INTO `items` VALUES (6, 'Fesenjan - Iranian Duck with walnuts', 6, 2, '1 Duck, quartered\r\n 2 Onions, sliced\r\n 10 oz Ground walnuts\r\n 2 1/2 c Water\r\n Salt\r\n Pepper\r\n 4 tb Pomegranate syrup\r\n 2 tb Sugar\r\n 2 tb Lemon juice\r\n|Remove all the excess fat from the duck and brown the quarters lightly\r\n in a large casserole. Lift out the duck and fry the onions until bowned,\r\n then add the walnuts and 2 1/2 cups of water. Season with salt and\r\n pepper. Return the duck to the pan, adn bring the sauce to the boil.\r\n Simmer for about an hour until the duck is almost tender. Stir the\r\n pomegranate syrup and sugar into the lemon juice. Skim as much fat as\r\n possible from the casserole and then stir in the juice mixture. Simmer\r\n for another 30 minutes until the sauce is quite dark. If the sauce is too\r\n thick, add a little more water. Serve with rice.\r\n', '', 'n/a', 1069967188, 'T', 'approved'); INSERT INTO `items` VALUES (7, 'Brazilian Chicken and Mushrooms', 6, 4, '1 c Chicken broth\r\n 1 c Milk, or thin cream\r\n 2 oz Butter\r\n 2 oz Flour\r\n 3 c Chicken, cooked, sliced\r\n 4 Egg yolks\r\n 1/2 Green pepper, diced\r\n 1/2 Red pepper, diced\r\n 1 c Mushrooms, sliced\r\n 1 ts Lemon juice\r\n Salt\r\n Pepper\r\n|1>. Melt the butter, add the mushrooms and diced green pepper. Saute\r\n for 5 minutes over a slow heat to prevent butter from burning. Add\r\n flour and seasonings, mix well, then add cold chicken broth and milk.\r\n Stir constantly until creamy. 2>. Set dish over hot water in a double\r\n boiler, add chicken slices, diced red pepper and lemon juice and cook\r\n until hot. Then add well-beaten egg yolks. Continue stirring until\r\n everything is hot. DO NOT overcook unless you like creamy scrambled\r\n eggs. 3>. Serve on toast, if desired.\r\n', '', 'n/a', 1069967232, 'T', 'approved'); INSERT INTO `items` VALUES (8, 'Shrimp Creole', 6, 4, '6 tb Butter\r\n 2 c Coarsely chopped onion\r\n 2 c Coarsely chopped celery\r\n 2 c Coarsely chopped Green or\r\n Red bell pepper\r\n 1 c Tomato puree\r\n 6 Fresh tomato, peeled\r\n 3 Bay leaves\r\n 1/4 ts Oregano\r\n Pinch of thyme\r\n Creole Seafood Seasoning\r\n\r\n 2 c Seafood stock\r\n\r\n 1/4 c Butter\r\n 2 c Coarsely chopped onion\r\n 1 tb Brown sugar\r\n 2 c Coarsely chopped celery\r\n 2 c Coarsely chopped Green or\r\n Red bell pepper\r\n 60 Large fresh shrimp, peeled\r\n And deveined\r\n Streamed rice or jambalaya\r\n|Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add\r\n onion, celery and pepper and saute 10 minutes. Add tomato puree,\r\n tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste\r\n and cook an additional 10 minutes. Stir in stock and bring to boil.\r\n reduce heat and simmer until sauce begins to thicken, about 45\r\n minutes. remove from heat and strain; discard vegetables.\r\n \r\n Melt remaining butter in large saute pan over medium heat. Add\r\n onion,sprinkle wit sugar and saute until golden brown. Add celery and\r\n pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in\r\n reserved sauce and simmer gently 10 minutes. Add shrimp and cook just\r\n until heated through. Serve immediately over rice or jambalaya.\r\n', '', 'n/a', 1069967309, 'T', 'approved'); INSERT INTO `items` VALUES (9, 'Cajun Catfish', 6, 4, '4.00 ea Catfish fillets (4 oz. each\r\n 1.00 oz Wheat flakes cereal\r\n 1.00 tb Paprika\r\n 0.25 ts Salt\r\n 0.25 ts Onion powder\r\n 0.25 ts Garlic powder\r\n 0.50 ts Cayenne pepper\r\n 0.50 ts Black pepper\r\n 0.50 ts White pepper\r\n 0.50 ts Thyme\r\n 1.00 tb Oil\r\n|1. Wash the fish fillets and pat dry.\r\n 2. In a bowl mix the ground wheat flakes and all the seasonings.\r\n Pour\r\n the dry mixture onto a piece of foil or wax paper, and dip the\r\n fillets\r\n into the seasoning, coating both sides.\r\n 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for\r\n 2\r\n minutes on each side. Lay the fillets on a plate lined with a paper\r\n towel, cover with another paper towel, and pat to remove excess oil.\r\n', '', 'n/a', 1069967396, 'T', 'approved'); INSERT INTO `items` VALUES (10, 'Jamaican Jerk Chicken', 6, 4, '1 tb Ground allspice\r\n 1 tb Dried 4hyme\r\n 1 1/2 ts Cayenne pepper\r\n 1 1/2 ts Freshly ground black pepper\r\n 1 1/2 ts Ground sage\r\n 3/4 ts Ground nutmeg\r\n 3/4 ts Ground cinnamon\r\n 2 tb Salt\r\n 2 tb Garlic powder\r\n 1 tb Sugar\r\n 1/4 c Olive oil\r\n 1/4 c Soy sauce\r\n 3/4 c White vinegar\r\n 1/2 c Orange juice\r\n 1 x Juice of 1 lime\r\n 1 ea Scotch bonnet pepper,\r\n 1 x Seeded and finely chopped\r\n 1 c Chopped white onion\r\n 3 ea Green onions, finely chopped\r\n 4 ea Chicken breasts (6 to 8 oz e\r\n 1 x Trimmed of fat\r\n|In a large bowl, combine the allspice, thyme, cayenne pep- per,\r\n black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.\r\n With a wire whisk, slowly add the olive oil, soy sauce, vinegar,\r\n orange juice, and lime juice. Add the Scotch bonnet pepper,. onion,\r\n and green onions and mix well. Add the chicken breasts, cover and\r\n marinate for at least 1 hour, longer if possible.\r\n Preheat an outdoor grill.\r\n Remove the breasts from the marinade and grill for 6 minutes on\r\n each side or until fully cooked. While grilling, baste with the\r\n marinade.\r\n Heat the leftover marinade and serve on the side for dipping.\r\n NOTE: This is the recipe as listed in the cookbook. Per-\r\n sonally, I would NEVER heat the leftover marinade and serve on the\r\n side for dipping, especially something that you had marinated POULTRY\r\n in. A MUCH better idea would be to reserve some of the marinade\r\n (BEFORE you put the chicken in it) and save it for serving.\r\n This recipe is also from Sugar Reef Caribbean Cooking by Devra\r\n Dedeaux. "This recipe is not as hot as you would find in Jamaica. For\r\n that authentic flavor, double the quantity of dry spices."\r\n', '', 'n/a', 1069967476, 'T', 'approved'); INSERT INTO `items` VALUES (11, 'Baked Chimichangas', 6, 4, '1 x Almond Red Sauce; *\r\n 1 x Jalepeno Cream Sauce; *\r\n 1 lb Ground Beef\r\n 1/4 c Onion; Finely Chopped, 1 sm.\r\n 1 ea Clove Garlic; Finely Chopped\r\n 1/4 c Almonds; Slivered\r\n 1/4 c Raisins\r\n 1 tb Red Wine Vinegar\r\n 1 ts Red Chiles; Ground\r\n 1/2 ts Salt\r\n 1/4 ts Cinnamon; Ground\r\n 1/8 ts Cloves; Ground\r\n 4 oz Green Chiles; Chopped, 1 can\r\n 1 c Tomato; Chopped, 1 medium\r\n 8 ea Flour Tortillas; **\r\n 1 ea Egg; Large, Beaten\r\n 2 tb Margarine Or Butter;Softened\r\n|Tortillas should be 10-inches in diameter and be\r\n warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook\r\n and stir ground beef, onion and garlic in 10-inch skillet over medium heat\r\n until beef is brown; drain. Stir in remaining ingredients except tortillas,\r\n egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20\r\n minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2\r\n cup of beef mixture onto the center of each tortilla. Fold one end of th\r\n tortilla up about 1 inch over the beef mixture; fold right and lift sides\r\n over folded end, overlapping. Fold remaining end down; brush edges with\r\n egg to seal brush each chimichanga with margarine. Place seam sides down\r\n in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until\r\n tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with\r\n Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T\r\n Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.\r\n Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden\r\n brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.\r\n', '', 'n/a', 1069967545, 'T', 'approved'); INSERT INTO `items` VALUES (12, 'Beef Fajitas', 6, 4, '8 Tortillas\r\n 2 tb Vegetable oil\r\n 1 Garlic clove, minced\r\n 1 md Onion, thinly sliced\r\n 1 md Green or red pepper,slivered\r\n 1 lb Beef steak, in thin strips\r\n 1 tb Chili powder\r\n 1 tb Lime juice\r\n 1 tb Pickled jalapeno peppers\r\n 1/2 ts Cumin\r\n \r\n|Ingredient notes:- Beef steak should be sirloin,\r\n flank, or round. Pickled jalapeno peppers should be\r\n chopped and may be omitted if not desired. Toppings\r\n for fajitas are a personal choice. Suggestions: Salsa,\r\n chopped tomatoes, shredded Cheddar cheese, guacamole,\r\n sour cream, shredded lettuce.\r\n Variations: for chicken fajitas, omit beef and use 1\r\n lb skinless, boneless chicken breasts, cut into thin\r\n strips. Saut‚ for 3 to 5 minutes or until no longer\r\n pink. Directions: Wrap stacked tortillas in foil. Bake\r\n at 350F(180C) for 5 minutes\r\n or until warm. In large skillet, heat 1 TB oil over\r\n medium-high heat. Cook and stir garlic, onion and\r\n sweet pepper for 3 to 5 minutes or until tender.\r\n Remove from pan. Add remaining oil to skillet. Brown\r\n beef, about 2 minutes. Stir in chili powder, lime\r\n juice, jalapeno peppers and cumin. Return vegetables\r\n to skillet and heat through. Spoon meat mixture onto\r\n centre of each tortilla, top with desired toppings.\r\n Fold up bottom edge, then roll up.\r\n', '', 'n/a', 1069967581, 'T', 'approved'); INSERT INTO `items` VALUES (13, 'Beef Bulgogi', 6, 1, '1 lb Beef, sliced very thin,\r\n -across grain into strips\r\n 2 tb Soy sauce\r\n 1 tb Sugar\r\n 1 tb Sesame oil\r\n 1 tb Sesame salt (recipe below)\r\n 1/8 ts Black pepper\r\n 4 Scallions, chopped into\r\n -1-inch pieces\r\n 3 Cloves garlic,peeled crushed\r\n 1 ts Grated fresh ginger\r\n 1 tb Sak (or dry sherry)\r\n 1 tb Red pepper flakes\r\n 1 tb Peanut oil\r\n Toasted sesame seeds\r\n|1. Combine soy sauce, sugar, sesame oil, sesame salt, pepper,\r\n scallions, garlic, ginger, sak and red pepper flakes in a medium-size\r\n bowl. Add the meat and toss. Allow to marinate at least 30 minutes.\r\n \r\n 2. Cook the meat over medium-high heat on a stove-top grill. Heat the\r\n grill first, making it very hot. Add the oil. Cook the meat 1-2\r\n minutes on each side, browning it nicely. Garnish with sesame seeds.\r\n \r\n Sesame salt: Place 1 cup sesame seeds in a frying pan over medium\r\n heat and toast, stirring constantly, until they just begin to turn a\r\n light brown. Place in a food blender. Grind to a coarse texture and\r\n stir in the salt. Keep in a covered jar in the refrigerator.\r\n', '', 'n/a', 1069967668, 'T', 'approved'); INSERT INTO `items` VALUES (14, 'Oriental short rib barbeque-uldrich', 6, 1, '4 lb Beef short ribs; *\r\n 2/3 c Green onions; thinly sliced\r\n 1/2 c Soy sauce\r\n 1/2 c Water\r\n 1/4 c Dark-roasted sesame oil\r\n 2 1/2 tb Brown sugar; packed\r\n 1 1/2 tb Sesame seeds; toasted,\r\n -crushed\r\n 1 ts Garlic; crushed\r\n 1 tb Fresh ginger; grated\r\n 1/2 ts Ground red pepper\r\n 1/8 ts Fresh ground Szechuan pepper\r\n Fresh mild red chili peppers\r\n Green onions\r\n Radish rose\r\n \r\n|* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick. Combine sliced green onions, soy\r\n sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger,\r\n red pepper and Szechuan peppercorns. Place beef short ribs and\r\n marinade in plastic bag or utility dish, turning to coat. Close bag\r\n securely or cover dish and marinate in refrigerator 4 to 6 hours,\r\n turning occasionally.\r\n Remove ribs from marinade; reserve marinade. Place ribs on grill over\r\n medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on\r\n marinade. Cover and continue cooking 5 to 6 minutes or until desired\r\n degree of doneness. Place ribs on platter; garnish with chili\r\n peppers, green onions and radish rose.\r\n', '', 'n/a', 1069967762, 'T', 'approved'); INSERT INTO `items` VALUES (15, 'Crisp Chinese Pork', 6, 1, '2 lb Boned pork butt or shoulder,\r\n -fat trimmed and cut into\r\n -2" chunks\r\n 2 Garlic cloves,minced/pressed\r\n 1 ts Anise seed\r\n 1/2 ts Ground cinnamon\r\n 1/2 ts Ground cloves\r\n 1/4 c Soy sauce\r\n 6 c Hot cooked rice\r\n Thinly sliced green onion\r\n Fresh cilantro sprigs\r\n Hoisin or Chinese plum sauce\r\n| In a 4-5 quart pan on high heat, combine meat, garlic,\r\n anise seed, gorund cinnamon, ground cloves, soy sauce,\r\n and 1 quart water. Bring to a boil; cover and simmer\r\n until meat is very tender when pierced, about 1 1/2\r\n hours. Boil, uncovered, on high heat until sizzling,\r\n about 30 minutes; stir often. Drain off fat.\r\n \r\n With 2 forks, shred meat; put into a 9x13" pan. Bake\r\n in a 400''F. oven until pork begins to crisp, 15-20\r\n minutes. Spoon over rice; add onion, cilantro, and\r\n hoisin to taste.\r\n \r\n Per serving: 313 calories; 20 grams protein; 12 grams\r\n fat; (4 grams saturated fat); 30 grams carbohydrates;\r\n 566 milligrams sodium; 66 milligrams cholesterol.\r\n', '', 'n/a', 1069967817, 'T', 'approved'); INSERT INTO `items` VALUES (16, 'Mu Shu Pork', 6, 1, '1/2 lb Rolled pork roast\r\n 5 tb Oil\r\n 1/2 bn Green onion/scallion\r\n 2 c Thinly sliced/shredded\r\n -chinese cabbage (bok choy)\r\n 1 c Fresh bean sprouts\r\n 1 cn (8.5-oz) drained bamboo\r\n -shoots\r\n 4 Beaten egg\r\n 1 tb Sesame seeds\r\n 2 tb Soy sauce\r\n 1/2 ts Salt\r\n 1/2 ts Sugar\r\n Mandarin pancakes (from any\r\n -oriental market)\r\n| Cut pork into matchstick pieces. Cut onions into 2\r\n inch lengths , then cut the strips into shreds. Heat\r\n wok or large deep skillet over high heat. Add 1\r\n tablespoon of oil, swirl to coat bottom and side. Add\r\n onions, cabbage, bean sprouts and bamboo shoots.\r\n Stir-fry until just wilted; remove to large bowl.\r\n Reheat pan; add 2 more tablespoon oil. Add eggs,\r\n swirling pan to spread out into thin layer. COok until\r\n firm, breaking eggs up into small pieces. Remove to\r\n bowl with vegetables. Reheat pan; add sesame seeds and\r\n remaining oil. Add pork; stir-fry until browned and\r\n thoroughly cooked. Add soy, salt and sugar. Return\r\n vegetable-egg mixture to pan. Stir-fry until heated.\r\n Serve with mandarin pancakes. Have each person add\r\n about a tablespoon of filling to their own pancakes,\r\n adding a dab of hot mustard, oyster or plum sauce or\r\n dipping sauce (from wonton recipe). Fold pancake in\r\n half like soft taco, or roll it up, folding over one\r\n end to hold in the juices. Eat with fingers.\r\n', '', 'n/a', 1069967855, 'T', 'approved'); INSERT INTO `items` VALUES (17, 'Beef Lo Mein', 6, 1, '4 tb Peanut oil\r\n 1-1/2 lb Flank steak; or shrimp or chicken\r\n 2 Celery; shredded\r\n 2 Slices Ginger; minced\r\n 1 c Cabbage\r\n 1 Green onion; minced\r\n 2 tsp Cornstarch\r\n 1/2 lb Spaghetti; or Chinese/noodles\r\n 1/2 tsp Sugar\r\n 1 tb Soy sauce; light soy\r\n 1/2 tsp Salt; optional\r\n|Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold\r\n water, add a few drops oil and mix to keep from sticking. Set aside. Slice\r\n steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger,\r\n scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to\r\n smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not\r\n overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two\r\n minutes, add spaghetti, stir well and cook a few minutes, add meat\r\n mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing\r\n about stir fry cooking, just about anything goes. So, substitute, add\r\n other veggies, you just can''t go wrong.. ', '', 'n/a', 1069967898, 'T', 'approved'); INSERT INTO `items` VALUES (18, 'Ginger Sauce', 6, 1, '1 tb Garlic, finely chopped\r\n 2 tb Brown bean paste\r\n 1/4 c Ginger, finely chopped\r\n 1 ea Serrano chili, stemmed &\r\n -- finely chopped\r\n 2 tb White vinegar\r\n 1 tb Sugar\r\n 1 tb Soy sauce\r\n 3 ea Cilantro sprigs, chopped\r\n|Mix all ingredients thoroughly. Use immediately or at least within 6\r\n hours of preparation as the flavours will get stronger the longer the\r\n sauce sits.\r\n \r\n This thick, dark, rich & spicy sauce goes well with as a dipping sauce\r\n with bland foods such as tofu.\r\n', '', 'n/a', 1069967953, 'T', 'approved'); INSERT INTO `items` VALUES (19, 'Curried Chicken Platter', 6, 1, '3 lb Fryer, cut up\r\n 2 tb Cooking oil\r\n Salt\r\n Pepper\r\n 1 c Orange Juice\r\n 1/3 c Currants or raisine\r\n 3 tb Chopped Chutney\r\n 2 tb Curry powder\r\n 1/2 ts Grounnd cinnamon\r\n 1/2 ts Ground red pepper\r\n 4 Med sweet potatoes*\r\n 1 tb Cold water\r\n 2 ts Cornstarch\r\n 11 oz Can Mandarin Oranges\r\n 2 Bannanas\r\n 1/2 c Toasted slivered almonds|Peeled and sliced crosswise into 1 inch thick pieces Brown chicken in oil\r\n on all sides, drain, return to skillet and sprinkle with Salt and Pepper.\r\n Mix Oraage juice, Currants, Chutney, Curry, Groound cinnamon and Red pepper\r\n in a bowl. Add Sweet potato to GÃ&ŸéAòog6our\r\n in Juice mixture to cover all\r\n items. Bring to a boil and reduce heat. Simmer, covered for 30-40 min\r\n (until chicken and potatoes are tender). Remove from heat and arrange on\r\n platter, skim fat from pan juices. Measure pan juices and add water to make\r\n 1 1/2 cups. Combine cold water and cornstarch and add to Juices. Stir and\r\n cook till thick and bubbly. Add drained oranges and bannas. Pour entire\r\n mixture over chicken and potatoes. Serve over rice.\r\n', '', 'n/a', 1069968008, 'T', 'approved'); INSERT INTO `items` VALUES (20, 'Gyros', 6, 3, '1 lb Steak, sirloin\r\n \r\n-----------------------------MARINADE----------------------------------\r\n 3/4 c Wine, dry red\r\n 2 ts Olive oil\r\n 1 sm Garlic clove; chopped\r\n 1/2 ts Oregano, dry\r\n 1 ts Salt\r\n 1/2 ts Pepper\r\n \r\n----------------------CUCUMBER SAUCE TOPPING---------------------------\r\n 1/2 c Yogurt, plain\r\n 1/4 c Sour cream\r\n 1/2 Cucumber; chopped\r\n 1/2 sm Onion; chopped\r\n Salt & pepper to taste\r\n|Cut sirloin steak into strips, about 5 inches long and 1/4 inch thick.\r\n Marinate steak in wine mixture for 24 hours.\r\n \r\n Mix cucumber topping ingredients well; cover and refrigerate. Before\r\n cooking, drain wine, fry steak in 2 tablespoons butter. Warm pita bread\r\n in oven, cut in half; split open and fill with meat; adding cucumber\r\n sauce to taste.\r\n', '', 'n/a', 1069968168, 'T', 'approved'); INSERT INTO `items` VALUES (21, 'Bienenstich', 6, 3, '---------------------------DOUGH--------------------------------\r\n 1 1/8 lb Flour\r\n 1 oz Yeast\r\n 1 ts Sugar\r\n 1 2/3 c Milk\r\n 1/3 lb Sugar\r\n 1 pn Salt\r\n Small egg\r\n \r\n--------------------------TOPPING-------------------------------\r\n 1/3 lb Butter or margarine\r\n 7 oz Sugar\r\n 1 pk Vanillesugar\r\n 2 tb Milk\r\n 1/3 lb Almonds sliced\r\n 2 tb Lemonjuice\r\n \r\n--------------------------FILLING-------------------------------\r\n 1 pk Vanillepudding\r\n 2 1/8 c Milk\r\n 1 pn Salt\r\n 3 tb Sugar\r\n 1/3 lb Butter\r\n|Put flour into bowl,make a well in the middle,add yeast in small\r\n pieces,add the 1 T of sugar then the roometep.milk.Use a spoon the\r\n make a small dough in the well.Now add the rest of the flour from the\r\n sides,cut margarine into small pieces and add to the rim of the\r\n mixture.Add sugar and salt,then knete into a smooth and dry\r\n dough.Grease cookiesheet with margarine and roll out the dough. Cover\r\n and let rest for 20 min. For the Topping : Combine\r\n Butter,sugar,vanillasugar,milk,almonds and lemonjuice.Stir together\r\n in a pot and heat..for 5 min.Let cool slighthly and add to rised\r\n dough.Bake for 35 min at 375''.After baking take the cake from the\r\n cookiesheet and cool.Cut into 5-7 long rows then into 3" pieces.You\r\n should have about 40 pieces.Now cut each piece acrosse in the middle\r\n for the filling. For the Filling: combine the vanillepudding with\r\n some cold milk.Cook remainig milk with salt and sugar.Take from stove\r\n and add vanillepudding.Now heat until it cooks then take from stove\r\n let cool and still stir some.Whip Butter and add Pudding one spoon at\r\n the time.Now top the lower doughpiece with the filling and put the\r\n top piece on.Keep cool until serving.\r\n', '', 'n/a', 1069968215, 'T', 'approved'); INSERT INTO `items` VALUES (22, 'Bagels', 9, 5, '2 tb Yeast, dry; or\r\n -2 packages\r\n 4 1/4 c Flour; sifted\r\n -or as much as\r\n -4 1/2 cups\r\n 1 1/2 c Water; tepid\r\n 3 tb Sugar\r\n 1 tb Salt\r\n|Combine water, sugar and salt. Add yeast to mixture. Beat at low speed\r\n for\r\n 1/2 minute, scraping sides. Beat 3 minutes on high speed. By hand,\r\n stir in\r\n enough remaining flour to make a moderately stiff dough. Turn out on\r\n floured board and knead until smooth. (5-8 min.) Let rest 15 minutes.\r\n Cut\r\n into 12 portions. Shape into smooth balls. With floured finger, punch\r\n a\r\n hole in center and enlarge the hole working each into a uniform shape.\r\n Let\r\n rise 20 minutes. In large kettle put one gallon water and one\r\n tablespoon\r\n sugar. Bring to boil, then reduce to a simmer. Drop 4-5 bagels in at a\r\n time cooking 3 1/2 minutes on each side for a total of seven minutes.\r\n Drain. Place on ungreased sheet. Bake at 375 30-35 minutes.\r\n', '', 'n/a', 1069968276, 'T', 'approved'); INSERT INTO `items` VALUES (23, 'Blue Cornbread', 9, 5, '1 c AM Blue Cornmeal\r\n 1/2 c AM Barley Flour or any flour\r\n 1 1/2 ts Non-alum baking powder\r\n 1/4 ts Sea salt (optional)\r\n 1 tb Honey or maple syrup\r\n 1 Egg; beaten or egg replacer\r\n 1 c Water or milk\r\n|Combine liquids and slowly add to combined dry ingredients. Oil pan.\r\n Bake at 425 F. for 15-20 minutes, until top and sides become golden brown.\r\n This recipe will make 6 large muffins or one 8-inch square pan of\r\n cornbread.\r\n', '', 'n/a', 1069968312, 'T', 'approved'); INSERT INTO `items` VALUES (24, 'Apple-Cinnamon Granola Bread', 9, 5, '2/3 c Water\r\n 1/3 c Unsweetened applesauce\r\n 1 tb Butter or margarine\r\n 1/2 ts Salt\r\n 1 1/2 c Whole wheat flour\r\n 3/4 c Bread flour\r\n 1/2 c Granola\r\n 1/4 c Nonfat dry milk\r\n 1 tb Packed brown sugar\r\n 1/2 ts Cinnamon\r\n 1 1/4 ts Active dry yeast\r\n *** 1 - 1/2 pound loaf***\r\n 1 c Water\r\n 1/2 c Unsweetened applesauce\r\n 1 tb Butter or margarine\r\n 3/4 ts Salt\r\n 2 1/4 c Whole wheat flour\r\n 1 1/4 c Bread flour\r\n 3/4 c Granola\r\n 1/3 c Nonfat dry milk\r\n 4 ts Packed brown sugar\r\n 3/4 ts Cinnamon\r\n 1 1/2 ts Active dry yeast\r\n|Recipe by: Sue Klapper Add ingredients to bread machine pan in the\r\n order suggested by manufacturer, adding applesauce with water, and\r\n granola with flours. (If dough is too dry or stiff or too soft or\r\n slack, adjust dough consistency). Source: Fleischmann''s Yeast Bread\r\n Machine Favorites.\r\n', '', 'n/a', 1070044830, 'T', 'approved'); INSERT INTO `items` VALUES (25, 'Honey Wheat Bread', 9, 5, '2 c Dry milk, warm/reconstituted\r\n 2 tb Vegetable oil\r\n 1/4 c Honey\r\n 3/4 ts Salt\r\n 1 pk Active dry yeast\r\n 3 c Whole wheat flour\r\n 3/4 c All-purpose flour (to 1 cup)\r\n|Preheat Crockpot (3 1/2 or 5 quart) on high for 30 minutes.\r\n \r\n Combine warm, not hot, milk, oil, honey, salt, yeast, and half the\r\n flour. With electric mixer, beat well for about 2 minutes. Add\r\n remaining flour; mix well. place dough in well greased bread ''n Cake\r\n pan; cover. Let stand for 5 minues. Place pan in crockpot. Cover and\r\n bake on high setting for 2 to 3 hours.\r\n \r\n Remove pan and uncover. let stand 5 minutes. Unmold and serve warm.\r\n \r\n Note: Fresh milk may be used if scalded.\r\n', '', 'n/a', 1070044866, 'T', 'approved'); INSERT INTO `items` VALUES (26, 'Apple Banana Bread', 9, 5, '1/2 c Butter, softened\r\n 1/2 c Brown Sugar\r\n 1/2 c Granulated Sugar\r\n 2 x Eggs\r\n 3 tb Sour Cream\r\n 1 x Banana, mashed\r\n 1 ts Vanilla\r\n 2 c Flour\r\n 1 ts Baking Powder\r\n 1 ts Baking Soda\r\n 1/2 ts Cinnamon\r\n 2 x Apples, cored and chopped\r\n 1/2 c Chopped Walnuts\r\n \r\n|Preheat oven to 350 deg F.\r\n Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and\r\n vanilla.\r\n In separate bowl, combine flour, baking powder, soda and cinnamon.\r\n Gradually add to butter mixture. Gently stir in apples and nuts. Spoon\r\n into greased bread pan and bake 1 hour.\r\n', '', 'n/a', 1070044897, 'T', 'approved'); INSERT INTO `items` VALUES (27, 'Sourdough San Francisco Bread', 9, 5, '1 tb Dry yeast\r\n1 1/2 c Warm water\r\n1 c Sourdough starter\r\n1 tb Sugar\r\n1/2 tb Salt\r\n2 tb Cider vinegar\r\n5 1/2 c White flour\r\n1/2 ts Baking soda\r\nYellow cornmeal|In lg warmed bowl, sprinkle yeast over water, stir to\r\n dissolve and let stand until bubbly. Blend in starter,\r\n sugar, salt and vinegar. Gradually beat in 3 c of the\r\n flour. Beat at least 3 mins. Turn batter into a lg\r\n oiled glass or ceramic bowl, cover with towel and let\r\n rise in warm place 1 hr or until double in bulk.\r\n Combine 1 c of the remaining flour with baking soda.\r\n Stir batter down and add flour-baking soda mixture.\r\n Gradually add remaining flour to make a stiff dough.\r\n Turn out onto floured board and knead, adding\r\n additional flour only as needed to prevent sticking,\r\n approx 300 strokes of folding and turnin or until\r\n dough is smooth and elastic. Sprinkle a greased baking\r\n sheet with cornmeal. Form dough into 2 oblong loaves\r\n and place on sheet. Cover with towel and let rise in\r\n warm place 1 to 1-1/2 hr or until not quite double in\r\n size. With sharp razor, slash the tops of loaves\r\n diagonally. Mist with water and bake in 450 oven 10\r\n mins. Reduce heat to 400 and bake 35 mins longer or\r\n until bread tests done. For a harder crust, place a\r\n pan of hot water on bottom of oven and mist with water\r\n several times during baking. Remove pan of water after\r\n 15 mins of baking. Turn out onto wire rack and cool.\r\n NOTE: If you like your sourdough very dar, remove the\r\n baked bread from the pan or sheet and place under\r\n broiler about 2 mins, or until rich brown in color.\r\n', '', 'n/a', 1070045000, 'T', 'approved'); INSERT INTO `items` VALUES (28, 'Chocolate Chocolate Chip Muffins', 9, 6, '2 eggs\r\n1/2 cup oil (125ml)\r\n1 cup milk (240ml)\r\n1 tsp. vanilla\r\n1 3/4 cups all-purpose flour (240g)\r\n1/2 cup sugar (85g)\r\n1/4 cup cocoa (35g)\r\n1 Tbsp. baking powder\r\n1/2 tsp. salt\r\n1/2 cup semi-sweet chocolate chips (85g)|Preheat oven to 400 F (200 C) and prepare muffin pan.\r\n Grease muffin pan or fill with paper liners. A nonstick pan requires\r\n no greasing.\r\n \r\n In large bowl add and combine well eggs, oil, milk and vanilla.\r\n \r\n In smaller bowl combine well flour, sugar, cocoa, baking powder, salt and\r\n chocolate chips.\r\n \r\n Combine wet and dry mixtures and fold together gently until just mixed.\r\n Spoon into prepared pan. Bake at 400 F (200 C) for 20 minutes. Remove\r\n from pan and cool on rack.\r\n \r\n Hint: Sprinkle extra chocolate chips on top of each muffin before\r\n baking.\r\n', '', 'n/a', 1070045039, 'T', 'approved'); INSERT INTO `items` VALUES (29, 'Carrot-Apple Sauce Muffins', 9, 6, '1 1/2 cups all-purpose flour\r\n1 cup whole wheat flour\r\n2 teaspoons baking powder\r\n2 teaspoons baking soda\r\n1/2 teaspoon salt\r\n2 teaspoons ground cinnamon\r\n1 teaspoon grated nutmeg\r\n1 teaspoon ground cardamom\r\n3 eggs\r\n2/3 cup firmly packed light or dark brown sugar\r\n2 teaspoons vanilla extract\r\n1/3 cup vegetable oil\r\n2 cups applesauce\r\n3 cups grated carrots\r\n1 cup raisins\r\nGrated peel (no white attached) of 2 oranges\r\n|Preheat the oven to 350 degrees F. Lightly spray muffin tins with cooking\r\n spray containing flour.\r\n \r\n In a large bowl, sift together the flour, whole wheat flour, baking powder,\r\n baking soda, salt, cinnamon, nutmeg, and cardamom. In a medium bowl,\r\n combine the eggs, brown sugar, and vanilla, mixing well. Stir in the\r\n vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the\r\n flour and mix just until incorporated. Pour into the prepared muffin tins\r\n and bake until a tester inserted comes out clean, about 20 minutes. Cool 10\r\n minutes on a wire rack, then invert and cool completely.\r\n \r\n Makes 18 large or 36 small muffins\r\n', '', 'n/a', 1070045075, 'T', 'approved'); INSERT INTO `items` VALUES (30, 'Tea Muffins', 9, 6, '1/2 c Butter; creamed \r\n 2 tb Sugar \r\n 1 c Milk; sweet (1/2 c. cream i\r\n -s better) \r\n 1 ea Egg; unbeaten \r\n 2 ts Baking powder \r\n 1 c Raisins; or currants \r\n 1 1/3 c Flour |This should make batter a little thicker than ordinary cake batter. \r\n Make in muffin tins. \r\n \r\n Note: Time and temperature not given. Assume hot 400 - 450 F. oven at \r\n about 25 minutes. ', '', 'n/a', 1070045106, 'T', 'approved'); INSERT INTO `items` VALUES (31, 'Cheesecake Supreme', 9, 7, '3/4 c All-purpose flour\r\n3 tb Sugar\r\n1 t Lemon peel -- grated\r\n6 tb Butter\r\n1 Egg yolk -- slighly beaten\r\n1/2 ts Vanilla\r\n24 oz Cream cheese -- softened\r\n1 c Sugar\r\n2 tb All-purpose flour\r\n1/4 ts Salt\r\n2 Eggs\r\n1 Egg yolk\r\n1/4 c Milk\r\n3/4 c Sugar\r\n2 tb Cornstarch\r\nds Salt\r\n1/3 c Water\r\n4 c Cherries |To prepare crust, combine the 3/4 cup flour, the 3\r\n tablespoons flour, the 3 tablespoons sugar, and the\r\n 1/2 teaspoon of the lemon peel. Cut in butter till\r\n crumbly. Stir in 1 slightly beaten egg yolk and 1/4\r\n teaspoon of the vanilla. Pat 1/3 of the dough onto\r\n the bottom of an 8 or 9 inch spring- form\r\n pan (with sides removed). Bake in a 400F oven for 7\r\n minutes or till golden.\r\n Cool.\r\n \r\n Butter the sides of pan; attach to bottom. Pat\r\n remaining dough onto sides of pan to a height of 1 3/4\r\n inches; set aside.\r\n \r\n For the filling, in a large mixer bowl beat together\r\n the softened cream cheese, remining lemon peel, and\r\n remaining vanilla till fluffy. Stir together the 1\r\n cup sugar, the 2 tablespoons flour, and the salt;\r\n gradually stir into cream cheese mixture. Add the 2\r\n eggs and 1 egg yolk all at once, beating at low speed\r\n just till combined. Stir in milk. Turn into\r\n crust-lined pan. Bake in a 450F oven for 10 minutes.\r\n Reduce heat to 300F; bake 50 to 55 minutes more or\r\n till center appears set and a knife comes out clean.\r\n Cool 15 minutes.Loosen sides of cheesecake from pan\r\n with a spatula. Cool 30 minutes; remove sides of pan.\r\n Cool about 2 hours longer. Chill thoroughly. Top\r\n with Cherry Sauce.\r\n \r\n Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2\r\n tablespoons cornstarch,\r\n and dash salt. Stir in 1/3 cup water. Stir in 4 cups\r\n fresh or frozen unsweetened pitted tart red cherries,\r\n thawed. Cook and stir till thickened and bubbly.\r\n Cook and stir 1 to 2 minutes more. Cover. Chill\r\n without stirring. (Or, use one 21 ounce can cherry\r\n pie filling instead of sauce.)\r\n', '', 'n/a', 1070045154, 'T', 'approved'); INSERT INTO `items` VALUES (32, 'Big Soft Chocolate Chip Cookies', 9, 9, '1 1/2 Sticks Unsalted Butter\r\n2 c + 2 Tbl. Unsifted, Bleached,\r\n-All Purpose Flour\r\n1/2 ts Baking Soda\r\n1/2 ts Salt\r\n1 c Light or Dark Brown Sugar\r\n1/2 c Granulated Sugar\r\n1 lg Egg + 1 Yolk\r\n2 ts Pure Vanilla Extract\r\n1 1/2 c Chocolate Chips|Place a rack in the middle of the oven. Preheat oven to 325 F.\r\n Temperature is critical so use an oven thermometer to verify the\r\n correct oven temperature and adjust as necessary. Melt the butter in\r\n a small saucepan and set aside to cool until it’s lukewarm. In a\r\n large bowl, whisk the flour, baking soda, and salt. Do not sift.\r\n Place both sugars in a medium mixing bowl. Pour melted butter into\r\n sugar and mix until completely blended. Add egg, yolk, and vanilla\r\n extract. Mix until blended. Add flour mixture and mix until blended.\r\n Add chocolate chips. Mix just until chips are evenly distributed.\r\n \r\n Line 11 x 17 cookie sheets with parchment paper. Don’t use waxed\r\n paper. It’s too flammable.\r\n \r\n Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a\r\n ball in the palms of your hands. Grab the ball with the fingertips of\r\n both hands and pull the dough into two pieces resembling half moons.\r\n Rotate the halves so the two jagged/flat sides point toward the\r\n ceiling and push the two halves together. You’ll now have a cookie\r\n with a jagged top surface (they look like little tree stumps). (I\r\n didn''t do this for all of them and they were fine) Place the cookies\r\n (about 6 per sheet) onto the cookie sheets. Put cookies in oven and\r\n bake for 15 minutes.\r\n \r\n Start checking for doneness after about 13 minutes and every two\r\n minutes thereafter. They are done when they are turning light golden\r\n brown and the edges are starting to get dry and firm while the\r\n centers are still soft. Cool cookies completely on their cookie\r\n sheets.\r\n \r\n The twin secrets to these "mall style" cookies are the melted butter\r\n and the extra egg yolk.\r\n \r\n Serving Suggestions Serve warm or allow to cool completely. Store\r\n completely cooled cookies in airtight containers, separating layers of\r\n cookies with waxed paper. The dough will keep refrigerated for 2 days\r\n and frozen for about 30 days. Be sure to wrap it closely with plastic\r\n wrap and place it in an airtight container. Thaw frozen dough\r\n overnight in the refrigerator. Baked cookies will keep in the freezer\r\n for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes\r\n at room temperature for a quick cookie fix.\r\n \r\n NOTES: 1) The dark brown sugar makes darker colored cookies. The light\r\n brown or golden brown sugar makes lighter colored cookies. I prefer\r\n the dark ones because of the little extra flavor the molasses adds.\r\n 2) For a nice variation, use light brown sugar instead of dark,\r\n substitute white chocolate chips, and add 2 or 3 tsp. grated orange\r\n peel (from one large orange), to the batter. These are called White\r\n Chip, Orange Dream Cookies.\r\n', '', 'n/a', 1070045217, 'T', 'approved'); INSERT INTO `items` VALUES (33, 'Apple Brown Betty', 9, 8, '1 cup dry unseasoned bread crumbs\r\n1/4 cup white sugar\r\n1/3 cup melted butter\r\n5 cups peeled and sliced apples (5 to 6 medium-\r\nsized apples)\r\n1/2 cup brown sugar\r\n1 teaspoon cinnamon\r\n1/2 teaspoon nutmeg\r\nZest and juice of 1 lemon\r\n1/2 cup chopped walnuts|Preheat the oven to 350F. Lightly butter a 1 1/2-quart baking dish. Combine\r\n the bread crumbs with the white sugar and butter. Pat half of the mixture in\r\n the bottom of the baking dish. Combine the apples, brown sugar, cinnamon,\r\n nutmeg, lemon juice and zest, and walnuts. Spread over the crumbs. Top with\r\n the remaining crumbs. Cover and bake for 40 minutes. Then remove the cover,\r\n increase the heat to 400F, and continue to bake for 10 more minutes. Serve\r\n warm with cream, whipped cream, or ice cream.', '', 'n/a', 1070045619, 'T', 'approved'); INSERT INTO `items` VALUES (34, 'Chili N''awlins', 8, 10, '2 pounds Ground round beef\r\n1 pound Ground pork\r\n5 cups Chopped onions\r\n1 1/2 tablespoons Chopped garlic\r\n7 tablespoons Chili powder\r\n2 cans Chopped green chili peppers\r\n3 cans (16 oz) crushed tomatoes\r\n3 tablespoons Tomato paste\r\n4 Bay leaves -- crumbled\r\n1 tablespoon Salt\r\n1 tablespoon Oregano\r\n1 tablespoon Red wine vinegar\r\n1 tablespoon Grown sugar\r\n2 cans 16 oz) red kidney beans\r\n1 package Corn chips\r\n1 Head lettuce -- shredded\r\n12 ounces Sharp cheddar cheese -- shredd|In a large, heavy pot, brown the meat with the onions and the garlic. Drain off\r\nthe fat and stir in the chili powder (depending on quality, you may want more ~\r\nwe get real cool stuff up here in the north). Add chilies, tomatoes, tomato\r\npaste, bay leaves, salt, oregano, vinegar, and brown sugar.\r\n Cover the pot and cook for 2 hours over low heat.\r\n Add beans and cook, uncovered, 30 minutes more.\r\n Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar\r\ncheese.\r\n', '', 'n/a', 1070045773, 'T', 'approved'); INSERT INTO `items` VALUES (35, 'Chili With Beans', 8, 10, '1 pk Pinto beans\r\n2 lb Chili meat OR\r\n4 lb Lean beef sirloin, chopped\r\nIn 1/2 inch cubes\r\n1 lb Low-fat turkey sausage\r\n1 c Onions, chopped\r\n1 tb Garlic powder\r\n1 tb Red cayenne pepper\r\n2 cn Tomato sauce\r\n3 tb New Mexico (or other hot)\r\nChili powder\r\n1 t Dried oregano\r\n2 tb Ground cumin\r\n1 tb Vegetable oil\r\n1 t Louisiana (or Tobasco) Hot\r\nSauce\r\n1 cn Jalapenos, chopped\r\n1/2 tb Salt|Contributed to the echo by: Michael Gallagher Bob,\r\n here is my variation of a chili recipe with beans in\r\n it. If the people here don''t like beans with their\r\n chili, I''ll give a substitution. DON''T change\r\n anything, for this is the way you should make\r\n authentic Texas chili--not the cheap imitation stuff.\r\n \r\n Wash beans in colander and soak overnight. Wash again\r\n next day, and place in large chili pot. Cover with\r\n water about 1/2 to 3/4 inch over beans; simmer,\r\n covered, for about 2-1/2 hours or until done.\r\n \r\n If substituting beans with the lean beef sirloin,\r\n brown the meat 1 pound at a time, preferably in a\r\n non-stick skillet without any oil. Place the meat in\r\n large chili pot. You will also need 1 more 12 ounce\r\n can of tomato sauce and 1 to 2 10 ounce cans of\r\n fat-skimmed beef stock. You will add the extra can of\r\n tomato sauce and the can of beef stock in the next\r\n paragraph of directions.\r\n \r\n Brown meat and place in large saucepan. Add all of the\r\n other ingredients and spices. Mix well. Simmer,\r\n covered, for 1 hour. When beans are done, add contents\r\n of saucepan to chili pot and simmer for 30 to 45\r\n minutes. Makes 15 to 20 servings, 225 calories each\r\n (205 with out the oil). Salt and pepper to taste.\r\n', '', 'n/a', 1070045814, 'T', 'approved'); INSERT INTO `items` VALUES (36, 'Chicken Tortilla Soup', 8, 11, '1/2 c Onion; Finely Chopped, 1 Med \r\n1 ea Clove Garlic; Finely Chopped \r\n2 T Vegetable Oil \r\n4 c Chicken Broth \r\n1/4 c Red Bell Pepper; Chopped \r\n1 T Red Chiles; Ground \r\n3/4 t Basil Leaves; Dried \r\n1/2 t Salt \r\n1/4 t Pepper \r\n15 oz Tomato Puree; 1 can \r\n1/2 c Vegetable Oil \r\n10 ea 6"-dia Corn Tortillas; * \r\n2 c Chicken Breasts; Cooked, ** \r\n---------------------------------GARNISHES---------------------------------\r\n1 x Avocado Slices \r\n1 x Cheese; *** |* Corn Tortillas should be cut into 1/2-inch strips.\r\n ** Cooked Chicken breasts should be cut up or shredded.\r\n *** Use Monterey Jack or Chihuahua Cheese in this recipe.\r\n --------------------------------------------------------------------------\r\n \r\n Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until\r\n onion is tender. Stir in broth, bell pepper, ground red chiles, basil,\r\n salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer\r\n uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.\r\n Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;\r\n drain. Divide tortilla strips and chicken among 6 bowls; pour broth over\r\n chicken. Top with cheese and avocado slices.\r\n \r\n -----------------------------------------------------------------------------\r\n', '', 'n/a', 1070045872, 'T', 'approved'); INSERT INTO `items` VALUES (37, 'Chili-Beef-Potato Soup', 8, 11, '1/2 lb Ground beef\r\n1/2 c Chopped onion\r\n1/2 c Chopped celery\r\n1 cn Tomatoes (16 oz), cut up\r\n2 c Potatoes, peeled & diced\r\n1 cn Condensed beef broth\r\n- (10 1/2 oz)\r\n1 cn Water (1 1/3 cups)\r\n1 t Chili powder\r\n1/2 ts Salt\r\n1/2 ts Worchestershire sauce\r\n1 c Cooked or leftover peas\r\n-green beans\r\n|Brown meat in saucepan. Drain off fat. Add onion and\r\n celery and cook until vegetales are tender-crisp. Stir\r\n in tomatoes, potatoes, beef broth, water, chili\r\n powder, salt, and Worchester sauce. Cover and cook\r\n until potatoes are tender (about 15 min.) Stir in\r\n peas or beans; heat through.', '', 'n/a', 1070045914, 'T', 'approved'); INSERT INTO `items` VALUES (38, 'Chickpea Soup', 8, 11, '3 cans (16oz each) chickpeas (garbanzo beans), undrained\r\n 1 medium onion, minced\r\n 1 cup water\r\n 2 beef boullion cubes\r\n 1 can (6oz) tomato paste\r\n 1 tsp. oregano\r\n 1/4 tsp. pepper\r\n salt to taste\r\n|Combine all ingredients in a saucepan. Heat to boiling. Cover. \r\n Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. \r\n Freezes well.', '', 'n/a', 1070045941, 'T', 'approved'); INSERT INTO `items` VALUES (39, 'Hunter''s Stew Dish For Royalty', 8, 12, '1/2 lb Mushrooms, sliced\r\n1 c Polish sausage, sliced\r\n2 lb Sauerkraut\r\n1/2 lb Beef or pork\r\n1 Apple, lg, peeled/sliced\r\n20 oz Can tomatoes\r\n1 c Bacon, coarsely chopped\r\n1/4 c Water\r\n5 Peppercorns\r\n1 Bay leaf\r\n6 Potatos, steamed|(1c leftover meat may be subst for beef/pork)\r\n Squeeze sauerkraut or, if canned, drain. In a large\r\n casserole put sauerkraut, mushrooms, apple, tomatos,\r\n peppercorns, bay leaf & 1/4 c water. Cover and simmer\r\n for 75 minutes. Add sausage, meat and bacon. Simmer 1\r\n hour longer. Serve with steamed potatos. Steamed\r\n Potatos: Boil peeled potatos in salted water to cover,\r\n with a spoonful of butter added. When cooked drain,\r\n add butter and teaspoon of chopped dill and let stand\r\n covered for 5 minutes. ', '', 'n/a', 1070045979, 'T', 'approved'); INSERT INTO `items` VALUES (40, ' Irish Stew', 8, 12, '1 pound lean mutton pieces\r\n1 pound carrots\r\n1 pound onions\r\n1 pound potatoes\r\nsalt & pepper\r\n1 pinch thyme|Place mutton with thyme in sauce pan and add cold water to cover. Bring \r\n slowly to the boil and simmer for one hour. Add onions, potatoes, \r\n carrots, and peeled and roughly copped. Season. Continue cooking until \r\n vegetables are tender. Adjust seasoning. May be served alone or with \r\n cooked green cabbage or sprouts.\r\n \r\n', '', 'n/a', 1070046004, 'T', 'approved'); INSERT INTO `items` VALUES (41, 'Chocolate Covered Easter Eggs', 14, 13, '2 lbs. confectioners'' sugar\r\n1 stick oleo\r\n8 oz. cream cheese\r\n--COATING:--\r\n1 pkg. chocolate chips\r\n1 cake paraffin wax|Preparation : Soften oleo to room temperature. Cream\r\n together oleo andcream cheese. Add confectioners'' sugar\r\n and any additional flavorings. Shape into eggs. Place on\r\n cookie sheet lined with waxed paper. Chill in refrigerator\r\n at least 2 hours orovernight. Coat with chocolate. Melt\r\n together in top of double boiler. Dip eggs into chocolate\r\n mixture to coat. Yield:approximately 2 dozen small eggs.\r\n', '', 'n/a', 1070046144, 'T', 'approved'); INSERT INTO `items` VALUES (42, 'Fruit and Nut Easter Eggs', 14, 13, '2 1/2 cups sugar\r\n1 cup light corn syrup\r\n3/4 cup hot water\r\n1/2 pound marshmallow cream\r\n1/2 cup shortening -- melted\r\n1/4 cup confectioner''s sugar\r\n2 cups candied fruit\r\n(pineapple and cherries)\r\nnuts\r\ndipping chocolate\r\n|In a saucepan, cook sugar, syrup and water to 265 degrees\r\n ona candy thermometer. Add marshmallow creme and beat\r\n until almost firm. Add melted shortening, confectioner''s\r\n sugar, candied fruit and nuts. Mix well. Shape eggs by\r\n hand and dip in dipping chocolate. Makes 10 eggs which will\r\n keep for 6-8 months. NOTE: try piping a name on the egg\r\n after the chocolate is firm.', '', 'n/a', 1070046180, 'T', 'approved'); INSERT INTO `items` VALUES (43, 'Candy: M&M Christmas Ornaments', 14, 14, '-------------------------------TREE ORNAMENTS-------------------------------\r\n Plastic wrap\r\n Pkg.''s M&M''s\r\n Pipe Cleaner\r\n Ribbon\r\n \r\n ------------------------------CHRISTMAS WREATH------------------------------\r\n Same ingredients as ornament\r\n - but also a wire coat\r\n - hanger\r\n|TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and\r\n twist tightly. Secure with pipe cleaner. Cluster individual balls into one\r\n large one, connecting each ball with the adjoining pipe cleaner. Tie\r\n "curling" ribbon around the cluster to form a loop at the tops. Tie two\r\n 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the\r\n loop ends.\r\n \r\n M&M CANDY WREATH: Make cluster balls the same way as the candy tree\r\n ornament clusters, using plain or peanut M&M''s. Form a circle from a wire\r\n coat hanger, the hook forms the hanging loop. Attach cluster balls to the\r\n hanger with pipe cleaners. Tie a large bow at the top of the wreath.\r\n', '', 'n/a', 1070046225, 'T', 'approved'); INSERT INTO `items` VALUES (44, 'Christmas Pudding', 14, 14, '2 cups Pillsbury''s Best All Purpose Flour* -- sifted\r\n1/3 cup sugar\r\n1 1/4 teaspoons soda\r\n1 teaspoon salt\r\n1 teaspoon French''s Cinnamon\r\n1/4 teaspoon French''s Ginger\r\n1/4 teaspoon French''s Nutmeg\r\n1/4 teaspoon French''s Cloves\r\n1 cup suet -- ground or grated\r\n1 cup buttermilk or sour milk\r\n1 cup raisins\r\n1/3 cup molasses\r\nButterscotch, Nutmeg or Hard Sauce|STEAM for 2 to 2 1/2 hours.\r\n Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and\r\n cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix\r\n until dry ingredients are moistened. Turn into well-greased 2-quart mold or\r\n casserole. Cover with tight cover or aluminum foil. Place on rack in large\r\n steamer or kettle. Add boiling water to height of 2 inches in steamer,\r\n cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched\r\n lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,\r\n or Hard Sauce. \r\n *For use with Pillsbury''s Best Self-Rising Flour, omit soda and salt.\r\n **If desired, Christmas Pudding may be baked in a 300 degree oven. Place a\r\n pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.\r\n \r\n Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons\r\n flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over\r\n medium heat, stirring constantly, until slightly thickened.\r\n \r\n Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners''\r\n sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1\r\n tablespoon boiling water, 1 teaspoon French''s Vanilla and 2 teaspoons\r\n French''s Rum or Brandy Flavoring, if desired. Chill until serving time.\r\n \r\n Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming\r\n until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1\r\n teaspoon French''s Vanilla. Gradually add 1 1/4 cups boiling water. Cook in\r\n top of double boiler over boiling water, stirring constantly until slightly\r\n thickened. Stir in 1/4 teaspoon French''s Nutmeg.\r\n', '', 'n/a', 1070046259, 'T', 'approved'); INSERT INTO `items` VALUES (45, 'Christmas Spiced Tea', 14, 14, '2 ts Cinnamon\r\n1 t Ground cloves\r\n2 c Sugar\r\n1/2 c Instant tea w/twist of lemon\r\n18 oz Jar of Tang Juice Mix|Mix together all the ingredients and store in\r\n air-tight container.\r\n \r\n ADD 2 HEAPING teaspoons for each mug of boiling water\r\n for tea.\r\n \r\n I remember drinking this as a child when we visited my\r\n Aunt Ellen Faye''s Family during the Christmas\r\n holidays. Always a part of her noted Christmas Eve\r\n Buffets. Rebecca Ford Doster-Germany.\r\n', '', 'n/a', 1070046292, 'T', 'approved'); INSERT INTO `items` VALUES (46, 'Peanut Butter Reindeer', 14, 14, '----------------------------------COOKIES----------------------------------\r\n1 pk DUNCAN HINES Peanut Butter\r\n-Cookie Mix\r\n1 Egg\r\n2 t All-purpose flour\r\n\r\n----------------------------ASSORTED DECORATIONS----------------------------\r\nMiniature semi-sweet\r\n-chocolate chips\r\nVanilla milk chips\r\nCandy-coated semi-sweet\r\n-chocolate chips\r\nColored sprinkles| 1. FOR COOKIES, combine cookie mix, contents of peanut butter packet from\r\n Mix and egg in large bowl. Stir until thoroughly blended. Form dough into\r\n ball. Place flour in jumbo (15x13") resealable plastic bag. Place ball of\r\n dough in bag. Shake to coat with flour. Place dough in center of bag (do\r\n not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont\r\n baking sheet. Chill in refrigerator at least 1 hour.\r\n \r\n 2. Preheat oven to 375''F. Use scissors to cut bag down center and across\r\n ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in\r\n flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour\r\n after each cut. Transfer cut-out cookies to ungreased baking sheets using\r\n floured pancake turner. Decorate each reindeer as desired. Bake at 375''F.\r\n for 5-7 minutes or until set but not browned. Cool 2 minutes on baking\r\n sheets. Remove to cooling racks. Cool completely. Store between layers of\r\n waxed paper in airtight container.\r\n \r\n Makes about 2 dozen cookies.\r\n \r\n TIP: Reroll dough by folding plastic back over dough.\r\n', '', 'n/a', 1070046346, 'T', 'approved'); INSERT INTO `items` VALUES (47, 'Black Cat Cupcakes', 14, 16, '1 1/4 c Reduced Fat Oreo® cookie crumbs\r\n18 1/4 ozs reduced fat chocolate cake mix\r\n24 pcs Halloween Oreo® cookies\r\n16 ozs reduced fat milk chocolate frosting\r\nblack string licorice\r\njelly beans\r\nsemisweet chocolate chips|Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray and\r\n flour; set aside. Prepare cake mix according to package directions; stir in\r\n cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.\r\n Remove from pans; cool on wire rack. Make cat faces on each of the\r\n remaining 24 cookies: using some frosting, attach 4-1 1/2" licorice strings\r\n for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.\r\n Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand\r\n cat faces on edge on each cupcake. Place 3" piece licorice string on back\r\n half of each cupcake for tail.\r\n', '', 'n/a', 1070046389, 'T', 'approved'); INSERT INTO `items` VALUES (48, 'Fudgy Bat Cookies', 14, 16, '9 oz Chocolate wafer cookies\r\n 4 oz Milk chocolate candy melts|Use a serrated knife to carefully cut 18 of the cookies into quarters.\r\n Save remaining cookies for another use. For each bat, place 2 cookie\r\n quarters 1/4" apart on waxed paper. Repeat with remaining quarters.\r\n Melt candy melts. Drop about 1/2 teaspoon of melted candy at center\r\n of each bat, connecting cookies. Use a toothpick to smooth melted\r\n candy into a uniform circle. Cool completely before removing from\r\n waxed paper.', '', 'n/a', 1070046425, 'T', 'approved'); INSERT INTO `items` VALUES (49, 'Pumpkin Cake', 14, 16, '4 Eggs\r\n 2 c Sugar\r\n 2 c Cooked pumpkin\r\n 1 c Oil\r\n 3 c All-purpose flour\r\n 1 ts Salt\r\n 2 ts Baking soda\r\n 2 ts Baking powder\r\n 2 ts Cinnamon\r\n 1 c Nuts or raisins\r\n| In the food processor, combine the eggs an sugar until\r\n smooth. Add the flour, baking powder, baking soda,\r\n salt, cinnamon and raisins or nuts. Stir in the cooked\r\n and mashed pumpkin. Turn the batter into two round\r\n cake molds, greased and lightly floured. Bake in a\r\n preheated oven at 350F for 40 minutes. Unmold and\r\n stack the cakes, and ice with an orange - tinted\r\n frosting. ', '', 'n/a', 1070046461, 'T', 'approved'); INSERT INTO `items` VALUES (50, 'Thanksgiving Turkey Roll', 14, 15, '4 Slices turkey breast meat *\r\nStuffing\r\n2 ts To 3 ts flour\r\n1 tb Butter\r\n1/4 c Dry Madeira or Marsala\r\n3/4 c Chicken broth\r\n-----STUFFING-----\r\n1 tb Butter\r\nLarge shallot, minced\r\nClove garlic, minced\r\n1/4 lb Mild pork sausage/grnd pork\r\n1/4 ts Crushed, dry sage\r\n1/4 ts Crushed, dry red pepper flks\r\n1/4 ts Crushed, dry thyme\r\n2 x Slices day-old bread\r\nSalt, pepper to taste\r\n\r\n* about 1/3 to 1/2 inch thich (about 12 ounces)|Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch\r\n thickness. Working with 1 turkey slice at a time, mound 1/4 stuffing into\r\n center of each slice and roll up, or if not possible, bring ends of slice\r\n to center. Close turkey slices with wood picks.\r\n \r\n Place flour on plate. Lightly dust turkey rolls with flour. Melt butter\r\n in large skillet. Add turkey rolls, open ends up and brown turkey on all\r\n sides, about 5 minutes (some stuffing may spill out).\r\n \r\n Remove turkey from skillet. Add Madeira and cook over medium heat,\r\n scraping up browned pieces from skillet. Add chicken broth. Return turkey\r\n rolls to pan. Cover skillet and cook over low heat until turkey is cooked\r\n through, 7 to 10 minutes.\r\n \r\n Serve turkey with gravy and any stuffing in skillet.\r\n +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++\r\n STUFFING: Heat butter in large skillet. Add shallot and garlic and saute\r\n over low heat until tender, about 5 minutes. Add sausage, breaking up with\r\n fork, and cook until browned. Do not drain fat.\r\n \r\n Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture.\r\n Cook over low heat 5 minutes to blend flavors. Season to taste with salt\r\n and pepper.\r\n', '', 'n/a', 1070046517, 'T', 'approved'); INSERT INTO `items` VALUES (51, 'Herbed Turkey and Dressing', 14, 15, 'BASTING SAUCE:\r\n2 1/4 cups chicken broth\r\n1/2 cup butter or margarine\r\n1/2 teaspoon salt\r\n1 teaspoon dried thyme\r\n1/4 teaspoon each: dried marjoram, rosemary and\r\n1/4 cup fresh parsley -- chopped\r\n2 Tablespoons dried chives\r\nDRESSING:\r\n1 pound sliced bread\r\n1 pound bulk pork sausage\r\n1/2 cup butter or margarine\r\n4 cups celery -- thinly sliced\r\n3 cups carrots -- thinly sliced\r\n1/2 pound fresh mushrooms -- chopped\r\n1/2 pound fully cooked ham -- cubed\r\n2 cups green onions -- sliced\r\n2 cups chopped pecans\r\n1 large tart apples -- chopped\r\n1 cup dried apricots -- chopped\r\n1 Tablespoon rubbed sage\r\n2 teaspoons dried marjoram\r\n1 teaspoon dried rosemary\r\n1 teaspoon salt\r\n1/8 teaspoon ground nutmeg\r\n4 eggs -- lightly beaten\r\n1 16 pound turkey -- (16 to 18)\r\n1 cup chicken broth|In a pan, bring broth, butter and salt to a boil. Add herbs;\r\n set aside. Toast bread; cut into 1/2" cubes. Place in a bowl. In a\r\nskillet, brown sausage; remove with slotted spoon and add to bread. Add butter\r\nto drippings; saute celery, carrots, mushrooms, ham and onions for 15 min. Add\r\nto bread mixture; stir in next eight ingredients. Add eggs and 3/4 cup basting\r\nsauce; mix lightly. Stuff turkey with about 8 cups dressing. Skewer openings;\r\ntie drumsticks together. Place on rack in roasting pan. Baste with some of\r\nremaining basting sauce. Bake, uncovered at 325 degrees for 5 to 5-1/2 hours or\r\nuntil thermometer reads 185 degrees, basting every 30 min. When turkey begins\r\nto brown, cover lightly with foil. Add broth to remaining dressing; mix\r\nlightly. Place in a greased 2-1/2 qt baking dish; chill. Cover and bake at 325\r\ndegrees for 1 hour; uncover and bake 10 min.\r\n', '', 'n/a', 1070046567, 'T', 'approved'); INSERT INTO `items` VALUES (52, 'Valentine Sugar Cookies', 14, 17, '1 cup Butter or margarine -- softened\r\n1 1/2 cups Sugar -- confectioner''s\r\n1 Egg -- lightly beaten\r\n1 teaspoon Vanilla extract\r\n1 teaspoon Almond extract\r\n2 1/2 cups Flour -- all purpose\r\nRed decorators sugar ( opt.) | In a mixing bowl, cream butter and sugar. Add egg and extracts. Stir in flour;\r\nmix well. Chill for several hours. On a lightly floured surface, roll dough to\r\n1/4 inch thickness; cut with a 2 1/2 or 3 inch heart shaped cookie cutter.\r\nPlace on ungreased baking sheets; sprinkle with red sugar, if desired. Bake at\r\n375F for 8 to 10 minutes or until lightly browned.\r\n', '', 'n/a', 1070046615, 'T', 'approved'); INSERT INTO `items` VALUES (53, 'Amaretto Apples', 10, 18, '2 md Golden Delicious apple\r\n 1 1/2 tb Unsalted butter\r\n 2 tb Sugar\r\n 2 tb Raisin\r\n 2 tb Amaretto liqueur\r\n 2 tb Sliced toasted almonds\r\n -whipped cream\r\n|Peel apples, core, cut into 1/2-inch dice and set aside. Melt butter in\r\n medium skillet over medium-high heat. Add apples, sprinkle with sugar and\r\n saute until tender, about 6 minutes. Stir in raisins. Add liqueur and\r\n cook until liquid reduces to glaze, about 1 minute. Divide between 2\r\n dessert dishes. Garnish with almonds and whipped cream. Serve immediately.\r\n', '', 'n/a', 1070303215, 'T', 'approved'); INSERT INTO `items` VALUES (54, 'Chocolate-dipped Strawberries', 10, 18, '12 oz Semisweet chocolate pieces\r\n 6 tb Butter or margarine\r\n 1/2 ts Vanilla\r\n Strawberries with stems\r\n|Melt chocolate pieces in top of double boiler. Blend in butter and vanilla.\r\n Dip strawberries in chocolate, swirling to coat evenly. Place on waxed\r\n paper and set in cool dry place.\r\n \r\n', '', 'n/a', 1070303252, 'T', 'approved'); INSERT INTO `items` VALUES (55, 'Curried Rice', 10, 19, '3 c Rice, cooked\r\n 1 ea Egg yolk\r\n 1 ts Curry powder\r\n 1 ea Green pepper, chopped\r\n 1/4 ts Salt\r\n 1/4 ts Pepper\r\n 2 tb Butter\r\n 1/4 ts Cayenne\r\n 1 ea Onion, chopped\r\n|Saute'' onion and green pepper in butter until onion is\r\n tender. Stir in curry powder, slightly beaten egg\r\n salt, pepper and cayenne. Mix into hot rice; Sprinkle\r\n with chopped olive if available.', '', 'n/a', 1070303320, 'T', 'approved'); INSERT INTO `items` VALUES (56, 'Rice Tarragon', 10, 19, '1 c Rice, uncooked\r\n 1/2 ea Onion, chopped\r\n 2 ea Cubes bouillon\r\n 2 ts Tarragon, crushed\r\n 1/4 c Butter\r\n 1/4 ts Pepper\r\n 2 c Water, boiling\r\n|Heat butter in a deep skillet. Add rice and onions and\r\n saute'', stirring frequently until rice is light brown\r\n and onions are transparent. Dissolve bouillon in\r\n boiling water and pour over rice. Cover tightly and\r\n simmer until rice is tender (about 20 minutes).', '', 'n/a', 1070303352, 'T', 'approved'); INSERT INTO `items` VALUES (57, 'Baked Stuffed Peppers', 10, 20, '1/2 c Long-grain brown rice\r\n1 x Salt\r\n4 x Large sweet peppers, *\r\n3 tb Butter or margarine\r\n1 x Medium onion, chopped\r\n1/2 c Finely diced celery\r\n1/2 c Sunflower seeds\r\n1/4 c Minced parsley\r\n2 ea Eggs, slightly beaten\r\n1/4 ts Dried oregano leaves,crumble\r\n1/4 c 4 oz. chopped green chiles\r\n1 x Black pepper\r\n1/2 c Shred. sharp Cheddar cheese|* Red or green peppers.\r\n Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until\r\n tender. Drain if necessary. Set aside.\r\n Cut peppers in half. Remove seeds and white membrane. Parboil peppers\r\n in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow\r\n 1-1/2 quart baking dish.\r\n Melt butter in small skillet. Add onion, celery, and sunflower seeds.\r\n Saute until onion is tender.\r\n Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles,\r\n black pepper, and salt to taste. Fill peppers with mixture. Sprinkle\r\n cheese on top. Put about 1/3 cup hot water in bottom of dish.\r\n Bake at 400 degrees for about 20 minutes.\r\n Good served with: Stewed tomatoes and corn bread (bake corn bread along\r\n with peppers).\r\n', '', 'n/a', 1070303409, 'T', 'approved'); INSERT INTO `items` VALUES (58, 'Baked or Grilled Onions', 10, 20, '6 medium onions, -- peeled\r\n6 tablespoons butter or oil\r\nSalt\r\nFreshly ground black pepper |Preheat oven to 400 degrees.\r\n \r\n Halve the onions and arrange them in a greased baking dish or on a greased\r\n grill rack, dot with butter, and cook until tinged with black and brown,\r\n nearly charred, for 45 minutes to 1 hour and 15 minutes, brushing with more\r\n butter or oil as necessary to keep moist. Season with salt and pepper.\r\n Serve hot or chilled.\r\n \r\n Yield: Serves 6\r\n', '', 'n/a', 1070303485, 'T', 'approved'); INSERT INTO `items` VALUES (59, 'Yams for Health', 10, 20, '4 md Yams, peeled and sliced\r\n 1/2 t Finely shredded orange peel\r\n 1/2 c Orange juice\r\n 1 T Brown sugar\r\n 1/4 t Salt\r\n 1/4 t Cinnamon\r\n 1/8 t Allspice\r\n|In a large skillet, bring 1" of water to a boil. Add yams. Cover and\r\n simmer for 20 minutes or until they are tender. Drain. In a small\r\n bowl, mix orange peel, orange juice, brown sugar, salt, cinnamon and\r\n allspice. Pour over yams in skillet. Cook and stir until bubbly.\r\n Simmer, uncovered, for 5 minutes, spooning sauce over potatoes\r\n occasionally to make a glaze.\r\n \r\n Per serving: 135 calories, 0 fat.\r\n', '', 'n/a', 1070303543, 'T', 'approved'); INSERT INTO `items` VALUES (60, 'Banana Bread', 15, 29, '1/4 c Sugar; 1 ts Baking soda;\r\n3/4 c Sugar Twin; 2 c Flour;\r\n1/3 c Margarine; 4 tb Milk;\r\n1 Egg; 3/4 ts Vinegar;\r\n2 Egg whites; 3 Bananas; ripe, mashed|\r\nBlend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift\r\nflour and soda into bowl and stir. Mix milk and vinegar together,\r\nthen add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in\r\ngreased 9 x 5 loaf pan. Let cool and cut into 20 slices.\r\n\r\nNutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg,\r\ncarbohydrate 17g, sodium 63mg.\r\n\r\nExchanges: Bread 1, fruit 1/4, fat 1.', '', 'n/a', 1070909583, 'T', 'approved'); INSERT INTO `items` VALUES (61, 'Diabetic Chocolate Chip Cookies', 15, 29, '1 c Margarine at room temp. 2 c Flour\r\n1/4 c Sugar 1 ts Baking soda\r\n3/4 c Brown sugar twin sugar subst 1/4 ts Salt\r\n3 Large egg white, room temp 1/4 c Water, room temp\r\n1 tb Vanilla 1/2 c Mini semisweet cho. chips|Cream together margarine, sugar and sugar substitute at medium speed\r\nuntil light and fluffy. add egg white and vanilla to creamed mixture\r\nand beat at medium speed for 1 minute. Stir together flour,, soda and\r\nsalt to blend well. Add 1/4 cup water to creamed mixture along with\r\nthe flour mixture and mix at medium speed for 1 minute or until\r\nsmooth.Add chocolate chips to dough and mix lightly. drop by\r\ntablespoonsful onto cookie sheets that have been lined with alumium\r\nfoil or sparyed with PAM spray. Press down lightly with fingers\r\ndipped in cold water to form a circle about 2" across. Bake at 375 F\r\nfor about 12 minutes or until browned.(the cookies won''t be crisp\r\nunless they are browned) Remove cookies for hot cookie sheets to wire\r\nracks to cool to room temperate. Allow 2 cookies per serving.\r\nVariation: Chocolate Chip Bars: Instead of dropping dough onto cookie\r\nsheets, spread dough evenly in a jelly rool pan that has been sprayed\r\nor greased with margarine. Bake at 375 F for 20-25 minutes, or until\r\nlightly browned and the bars pull away from the sides of the pan.Cool\r\nto room temperature and cut to yield 36 bars. serve 2 bars per\r\nserving.', '', 'n/a', 1070909659, 'T', 'approved'); INSERT INTO `items` VALUES (62, 'Apple Pie (No Sugar)', 15, 29, '4 c Apple\r\n1/2 c Frozen apple juice\r\nConcentrate, undiluted\r\n2 ts Tapioca or cornstarch\r\n1/2 To 1 tsp. cinnamon|Mix apples and all ingredients until well coated; pour into pastry\r\nshell and top with pastry. Bake at 425 degrees for 40 to 45 minutes.', '', 'n/a', 1070909746, 'T', 'approved'); INSERT INTO `items` VALUES (63, 'Barbecue Soy Burgers', 15, 28, '1 sm Onion; minced\r\n 2 Garlic cloves; mashed\r\n 2 tb Butter or margarine\r\n 2 c Cooked soybeans; drained\r\n 1/2 c Fine bread crumbs\r\n 1 Egg\r\n 2 tb Soy sauce\r\n 2 tb Sesame seeds\r\n \r\n|These nutty burgers are a barbecue favorite, great on whole-wheat onion bun\r\n with the traditional toppings of tomato, cheese, lettuce and so on. Freshly\r\n ground black pepper to taste In a small pan, saute onion and garlic in butt\r\n or margarine, and cook until translucent. Set aside. In food processor, whi\r\n beans, bread crumbs, egg, soy sauce and sesame seeds to a coarse meal.\r\n Transfer to a medium bowl, add garlic- onion mixture and black pepper, and\r\n mix well. Shape into 4 patties. Heat on grill till brown, giving them about\r\n 5 minutes each side.', '', 'n/a', 1070909821, 'T', 'approved'); INSERT INTO `items` VALUES (64, 'Bean& Rice Burgers', 15, 28, '1 c Cooked brown rice\r\n1 1/2 c Cooked beans -- pink,\r\n-kidney, navy,\r\n1/2 c Wheat flour (or white)\r\n1 tb Margarine or butter\r\n1 md Onion -- diced\r\n1 Clove garlic -- mashed\r\n1 tb Spike or seasoning salt\r\n-----OPTIONAL-----\r\n1 c Cooked mashed potatoes\r\n1/2 c Cornmeal\r\n1/2 c Bran\r\n1/2 c Cracked wheat\r\n1 sm Pepper -- diced\r\n1 Grated carrot|Heat greased (I use cooking spray) grill or electric\r\nfrypan on med heat. ***Or, you can grease a 13"x9"\r\nglass baking pan and bake at 350* for 30 Min. Just\r\nspread mix in pan and cook uncovered. Use a pancake\r\nturner to cut and remove cooked ''burger''.*** Mash\r\nbeans. Add all ingredients and mix well. (If you use\r\nall of the ingredients listed your mix may be a bit\r\ndry. You might want to add a 1/4 to 1/2 cup of soy,\r\nnut, or rice milk. Of coarse you also could use whole\r\nmilk. Be sure you don''t thin it too much or it will be\r\nmushy. Look for a ''hamburger'' consistency.) Spoon\r\nabout 2 heaping Tablespoons of mix onto grill or\r\nfrypan for each burger and flatten with greased\r\npancake turner. Turn several times rather than just\r\nonce on each side like conventional burgers, they have\r\na better texture that way.\r\n', '', 'n/a', 1070909859, 'T', 'approved'); INSERT INTO `items` VALUES (65, 'Bean And Rice Burritos', 15, 28, '28 oz Water-packed pinto beans\r\n -- drained and rinsed\r\n 1 c Cooked brown rice -- -OR-\r\n - up to double this amount\r\n 1 d Chili powder\r\n 1 d Garlic powder\r\n 1 d Cumin\r\n 3/4 c Water\r\n 6 Tortillas\r\n -----TOPPINGS-----\r\n 1 Head iceberg lettuce\r\n -- chopped and dried\r\n 1 bn Scallions -- chopped\r\n 1 Ripe tomato -- chopped\r\n Mexican salsa\r\n| Place the beans in a saucepan and mash with a potato\r\n masher. Add the cooked rice, spices, and water. Heat\r\n 5 to 10 minutes. Meanwhile, prepare the vegetables.\r\n Heat the tortillas quickly (just to soften) in a\r\n preheated skillet, toaster oven, or microwave. Place\r\n a line of bean mixture down the middle of each\r\n tortilla. Top with lettuce, scallions, tomato, and\r\n salsa. Tuck in the top and bottom edges, roll into a\r\n burrito, and serve immediately, topped with additional\r\n salsa if desired', '', 'n/a', 1070909913, 'T', 'approved'); INSERT INTO `items` VALUES (66, 'Caramel Frosting', 12, 32, '1/4 c Sweet cream or Half & Half\r\n 1 tb Butter\r\n 6 tb Brown sugar\r\n 1/4 ts Salt\r\n 2 c Confectioners'' sugar\r\n 1 ts Vanilla\r\n|Mix cream, butter, brown sugar and salt and place over low heat. Stir\r\n until sugar is dissolved. Do not let boil! Remove from heat. Stir in\r\n confectioners'' sugar and vanilla. Stir until cool enough to spread on\r\n a 9" cake.\r\n', '', 'n/a', 1070910072, 'T', 'approved'); INSERT INTO `items` VALUES (67, 'Rocky Road Frosting', 12, 32, '1/2 c BUTTER\r\n1/4 c COCOA\r\n1/3 c BUTTERMILK\r\n4 c POWDERED SUGAR\r\n1/2 c MINIATURE MARSHMALLOWS|COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN\r\nAND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND\r\nMARSHMALLOWS. BEAT UNTIL SMOOTH. SREAD ON CAKE.\r\n', '', 'n/a', 1070910122, 'T', 'approved'); INSERT INTO `items` VALUES (68, 'Holiday Truffles', 12, 30, ' 18 oz Semisweet chocolate chips\r\n -3 packages\r\n 1 cn Sweetened condensed milk\r\n 2 tb Almond flavored liquer\r\n 1/4 ts Almond extract\r\n 2 tb Orange liquer\r\n| In heavy, medium sized pan, over low heat, melt chips with sweetened\r\n condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add\r\n almond liquer and almond extract, To the other bowl,add orange flavored\r\n liquer. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill\r\n until firm ( 1 hour) Store covered at room temperature\r\n \r\n', '', 'n/a', 1070910172, 'T', 'approved'); INSERT INTO `items` VALUES (69, 'Almond Bark', 12, 30, '1 c Whole unblancehed almonds\r\n 3 pk (6oz)semisweet choco chipsOR\r\n 1 lb White candy coating\r\n 2 tb Solid vegetable shortening\r\n \r\n|Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,\r\n shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax\r\n paper, covering bottom and sides of pan. Place chocolate chips or candy\r\n coating in the top of a double boiler. Add shrotening, stir over barely\r\n simmering water just until mixture begins to melt. remove from heat; stir\r\n until completely metled. stir in toasted almonds. Turn mixture into pan and\r\n spread to distribute nuts evenly; tto spread more smoothly, drop pan onto\r\n counter several times from a height of about 8 inches. refrigerate candy\r\n just until firm. Break into pieces before serving. to store, cover airtight\r\n and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.\r\n', '', 'n/a', 1070910203, 'T', 'approved'); INSERT INTO `items` VALUES (70, 'Bisquick Cobbler', 12, 31, '1 Cup Bisquick\r\n1 Cup Milk\r\n1 Cup Sugar\r\n1 Stick Margarine\r\n1 Large Can Peaches -- in Heavy Syrup|Preheat the oven to 350 degrees.\r\nMelt the margarine in the (13"x9") pan.\r\nMix the milk, sugar and Bisquick together in a bowl.\r\nPour into the melted margarine.\r\nPour off half the syrup from the peaches.\r\nSpread the peaches with the remaining syrup on top of the batter.\r\nBake 45 minutes.\r\nServe warm.\r\n\r\nYields 1 13"x9" Pan', '', 'n/a', 1070910253, 'T', 'approved'); INSERT INTO `items` VALUES (71, 'Peach Cobbler', 12, 31, '1 1/4 lb Frozen peaches\r\n 12 pk Artificial sweetner (3ts)\r\n 1/2 ts Cinnamon\r\n 6 tb Butter\r\n 1 c Flour\r\n 1/4 ts Salt\r\n 1/3 c Rolled oats| Directions Preheat oven to 350 degrees. Place frozen peaches in a 8"\r\n square baking dish and allow to thaw completely. Add artificial\r\n sweetner , cinnamon and mix. In a small bowl , cut butter into flour\r\n , salt and rolled oats with pastry blender. Springle over peaches and\r\n stir to blend . Cover and bake for 30 minutes .Remove cover and bake\r\n additional 25-30 minutes or until peaches are tender. Makes 9 (1/3\r\n cup ) serving . 151 calories each serving. Note: You may substitute\r\n 5-7 fresh medium peaches or any otherappropriate fresh fruit in this\r\n recipe .However the type of fruit used may affect baking time.\r\n', '', 'n/a', 1070910310, 'T', 'approved'); INSERT INTO `items` VALUES (72, 'Chicken Almond Bites', 13, 33, ' 1 c Chicken broth\r\n 1/2 c Butter\r\n 1 c Flour\r\n 1 tb Parsley\r\n 2 ts Seasoned salt\r\n 2 ts Worcestershire Sauce\r\n 3/4 ts Celery seed\r\n 1/2 ts Paprika\r\n 1/8 ts Cayenne\r\n 4 lg Eggs\r\n 1 c Chicken breast meat, cooked\r\n -finely diced\r\n 1/2 c Almonds, toasted, chopped\r\n|Preheat oven to 400 degreees. In a heavy pan, combine broth and butter,\r\n and\r\n bring to a boil. Whisk in flour and seasonings. Cook, whisking rapidly,\r\n until mixture leaves sides of pan and forms a smooth, compact ball.\r\n Remove\r\n from heat. Add eggs one at a time, beating well until mixture is shiny.\r\n Stir in chicken and almonds. Drop by rounded teaspoonfuls onto greased\r\n baking sheets. Bake for 15 minutes. Posted by Bev Christensen 2/92.\r\n Formatted by Theresa V. Grant. TO FREEZE: Freeze after baking. Wrap\r\n airtight. To Serve, place on ungreased baking sheet and bake at 350~\r\n about\r\n 8 minutes or until golden. Do not thaw before baking. Do not microwave.\r\n', '', 'n/a', 1070910419, 'T', 'approved'); INSERT INTO `items` VALUES (73, 'Layered Shrimp Appetizer', 13, 33, '2 1/2 C Water\r\n3/4 Lb Unpeeled medium-size fresh\r\n- shrimp\r\n1 Pk Cream cheese, softened (8oz)\r\n1/2 C Sour cream\r\n1/4 Ts Onion salt\r\n1 D Ground red pepper\r\n1/4 C Plus 2-tb. chili sauce\r\n1 1/2 Ts Worcestershire sauce\r\n3/4 Ts Lemon juice\r\n1/2 Ts Prepared horseradish|Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp\r\n turn pink. Drain well; rinse with cold water. Chill. Peel and devein\r\n shrimp. Chop two-thirds of shrimp, leaving remaining shrimp whole. Cover\r\n and chill chopped and whole shrimp.\r\n \r\n Beat cream cheese at medium speed of an electric mixer until creamy. Add\r\n sour cream, onion salt, and red pepper, beating until smooth. Spread\r\n mixture onto serving platter, shaping into a 5-inch circle. Cover and\r\n chill at least 30 minutes.\r\n \r\n Combine chili sauce, Worcestershire sauce, lemon juice, and horseradish;\r\n stir well, and spread over cream cheese round. Sprinkle chopped shrimp\r\n over chili sauce mixture; top with whole shrimp. Garnish with fresh\r\n parsley sprigs and lemon slices, if desired.\r\n', '', 'n/a', 1070910462, 'T', 'approved'); INSERT INTO `items` VALUES (74, 'Maryland Crab Cakes', 13, 33, '6 sl White bread\r\n3/4 c Olive oil\r\n3 Eggs--seperated\r\n1/4 ts Dry mustard\r\n1/2 ts Salt\r\n2 ts Worcestershire Sauce\r\n1 1/2 lb Crab meat\r\nPaprika\r\n3 tb Butter|Trim crusts from bread and lay slices on a shallow platter. Pour oil over\r\n them and let stand until bread is thoroughly saturated. Use forks to break\r\n into small pieces. Combine egg yolks with mustard, salt and Worcestershire\r\n sauce. Beat lightly. Stir in bread and crab meat, gently fold in stiffly\r\n beaten egg whites, and shape mixture into patties. Sprinkle with paprika\r\n and saute in heated butter until golden on both sides.\r\n', '', 'n/a', 1070910495, 'T', 'approved'); INSERT INTO `items` VALUES (75, 'Dill Dip', 13, 35, '2/3 cup mayonnaise\r\n2/3 cup sour cream\r\n1 tablespoon green onions\r\n1 tablespoon parsley\r\n1 teaspoon dill weed\r\n1 teaspoon beau mond\r\n|Combine ingredients well. Best served in a hollowed out round of pumpernickle,\r\n with the middle torn into bits for dipping\r\n', '', 'n/a', 1070910530, 'T', 'approved'); INSERT INTO `items` VALUES (76, 'Lobster Pate', 13, 35, '8 Oz Cream cheese, softened\r\n1/4 C Dry white wine\r\n1/2 Ts Onion salt\r\n1/2 Ts Seasoned salt\r\n1/8 Ts Dill weed\r\n1 1/2 C Lobster meat, finely chopped| Beat cheese and wine until smooth and creamy. Blend in salts and dill; add\r\n lobster. cover and refrigerate several hours or overnight to mellow. Serve\r\n with crackers.', '', 'n/a', 1070910623, 'T', 'approved'); INSERT INTO `items` VALUES (77, 'Beef Jerkey', 13, 34, ' 1 1/2 lb Flank Steak| Select a 1/2 inch thick flank or top round steak. trim\r\n away all fat then partially freeze until firm. Slice\r\n across the grain in a 1/4 to 1/2 inch wide strips.\r\n Place meat strips in a shallow dish or heavy plastic\r\n bag. Add soy or terriyaki sauce to cover meat. If\r\n desired onion or garlic powder or Worcestershire sauce\r\n may be added. Toss to coat each piece. Cover and\r\n refrigerate several hours or over night. Lift meat\r\n from marinade, drain will then air dry for a couple of\r\n hours. Arrange meat strips in single layer on fine\r\n wire screen or cake cooling rack. Place in low oven\r\n (175ø to 200øF) or slowly smoke-cook in smoker until\r\n meat is completely dried. Store in air-tight\r\n container. Serve as a snack or appetizer.\r\n', '', 'n/a', 1070910670, 'T', 'approved'); INSERT INTO `items` VALUES (78, 'Caramel Corn', 13, 34, '2 c Light brown sugar\r\n 1/2 c Light corn syrup\r\n 1/2 lb Butter\r\n 1/4 t Cream of tartar\r\n 1 t Salt\r\n 1 t Baking soda\r\n 6 qt OR popcorn (2 batches)\r\n|In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of\r\n tartar, and salt. Bring to a boil, stirring, over med high heat.\r\n Stirring constantly, boil rapidly to hard ball stage, 260F (about 5\r\n mins). Remove from heat. Stir in baking soda quickly but thoroughly,\r\n pour at once over popcorn in a lg roasting or baking pan. Stir gently\r\n until all kernels are coated. Bake 200F for 1 hr, stirring 2-3 times\r\n during baking. Turn out at once on wax paper, spread apart and allow\r\n to cool completely. Break apart, store in a tightly covered container.\r\n', '', 'n/a', 1070910716, 'T', 'approved'); INSERT INTO `items` VALUES (79, 'Cappuccino', 11, 36, 'Coffee\r\n cream\r\n ground nutmeg\r\n cinnamon\r\n sugar.\r\n| Arrange of spices and your guests can make their own: sugar, orange \r\n peels, cinnamon sticks, whole nutmeg (or grated nutmeg), powdered \r\n chocolate, your imagination is your limit.\r\n', '', 'n/a', 1070910857, 'T', 'approved'); INSERT INTO `items` VALUES (80, 'Kingsville Punch', 11, 36, '1 can Pineapple Juice (46 oz)\r\n1 can Frozen Orange juice concentrate (6 oz)\r\n1 can lemon juice, frozen or lemonade (6 oz)\r\n1 cup Sugar\r\n4 Quarts Ginger ale|Mix all ingredients well and chill before serving.\r\n I usually divide the mixed juices and add 2 qts. of ginger ale each time I use \r\n the half recipe.\r\n', '', 'n/a', 1070910891, 'T', 'approved'); INSERT INTO `items` VALUES (81, 'Banana Slush Punch', 11, 36, '5 bananas\r\n1 can frozen Orange juice concentrate -- 12 oz.\r\n1 can frozen Lemonade concentrate -- 6 oz.\r\n2 cups sugar\r\n1 can Pineapple juice -- 46 oz.\r\n2 2 liter Lemon Lime Soda -- chilled|Mash bananas thoroughly and add slightly thawed frozen juices.\r\n Add sugar and pineapple juice. Stir well to disslove sugar. Pour \r\n into one gallon container and add enough water to come within\r\n one inch of the top. Freeze. \r\n When ready to serve, pour in a 2 gallon punch bowl. Add lemon-\r\n lime soda. Enjoy!\r\n Punch base can be frozen and kept indefinately.\r\n \r\n **The way I do it is:\r\n Mash the bananas in the blender and add frozen juices to that.\r\n In a large pitcher, add pineapple juice and sugar and stir until \r\n dissolved. Mix the two together and pour into a clean one gallon\r\n milk or water (preferable) container. Fill with water and freeze.\r\n When ready to serve, cut plastic bottle off of the frozen base and\r\n pour chilled soda over. Can break up big chunk as it melts.\r\n Always gets rave reviews.\r\n', '', 'n/a', 1070911082, 'T', 'approved'); INSERT INTO `items` VALUES (82, 'Chili Cilantro Dressing', 11, 37, ' 1 4oz. can chopped green chilis\r\n 1/4 c chopped fresh cilantro\r\n 1/4 c water\r\n 1/4 c fresh lime juice\r\n 1-2 cloves garlic\r\n 2 t honey\r\n freshly ground pepper to taste\r\n|Place all of the ingredients in a food processor or blender. Blend until\r\n smooth. (one of those Braun hand blenders works really well-ac)\r\n', '', 'n/a', 1070911135, 'T', 'approved'); INSERT INTO `items` VALUES (83, 'Louis Dressing', 11, 37, ' 1 c Mayonnaise \r\n 1/2 c Fresh Spinach Leaves \r\n 5 ea Watercress Sprigs \r\n 1/2 ea Onion; Small \r\n 1 ea Clove Garlic; Small \r\n 1 tb Lemon Juice \r\n 1 1/2 ts Sugar \r\n|Place all of the ingredients in a blender container, cover, and blend\r\n until smooth. Cover and chill. Serve over cooked shrimp, tomato slices,\r\n or hard cooked eggs.\r\n \r\n Makes 1 1/4 cups of dressing.\r\n', '', 'n/a', 1070911162, 'T', 'approved'); INSERT INTO `items` VALUES (84, 'Sour Cream Dressing', 11, 37, ' 2 Eggs, hard boiled\r\n 1/2 pt Sour cream\r\n 2 Spring onions\r\n 3 tb Vinegar (4?... to taste)\r\n 1/2 ts Dry mustard\r\n 1/2 ts Salt\r\n 1 tb Sugar\r\n Red pepper or paprika\r\n \r\n|Mash egg yolk, add salt and mustard, sugar and paprika\r\n or red pepper. Add sour cream and enough vinegar to\r\n make it thick and soupy. Chop and add egg whites and\r\n chopped spring onions. Especially good over Spring\r\n leaf lettuce.', '', 'n/a', 1070911193, 'T', 'approved'); INSERT INTO `items` VALUES (85, 'Alehouse Steak Marinade', 11, 40, '1 cup ale or beer\r\n1/2 cup beef broth\r\n12 cups spicy tomato juice\r\n2 teaspoons Worcestershire sauce\r\n1/2 teaspoon hot pepper sauce\r\n2 bay leaf -- broken in half\r\n1 teaspoon dried oregano\r\n1 teaspoon dried thyme\r\n|In small bowl, combine all ingredients. Place meat of choice in shallow dish\r\n or pie plate and add marinade, turning to coat. Cover and refrigerate 4 hours\r\n or overnight, turning occasionally. Meat and marinade also may be placed in a\r\n heavy-duty sealable plastic bag and refrigerated.\r\n \r\n Makes about 2 cups, enough to marinate 2 -2 1/2 pounds of beef.\r\n', '', 'n/a', 1070911232, 'T', 'approved'); INSERT INTO `items` VALUES (86, 'Fajita Meat Marinade', 11, 40, '1 pound meat (Flank, Sirloin)\r\n3/4 cup soy sauce\r\n2 1/2 tablespoons honey\r\n1 tablespoon Worcestershire sauce\r\n1/2 teaspoon garlic\r\n3/8 teaspoon ginger\r\n| Mix all ingredients together, except meat. Mix well. Place in marinating \r\n pan, or plastic bag. Add meat and marinate for 6 hours before grilling.\r\n \r\n', '', 'n/a', 1070911276, 'T', 'approved'); INSERT INTO `items` VALUES (87, 'Alfredo Sauce', 11, 38, '4 tb Butter\r\n1/2 c Heavy cream\r\n6 tb Parmesan cheese\r\n1 tb Flour\r\nSalt and pepper to taste| Combine ingredients in saucepan, cook & stir (DO NOT BOIL!) until it looks\r\n and feels like Alfredo sauce.\r\n \r\n', '', 'n/a', 1070911334, 'T', 'approved'); INSERT INTO `items` VALUES (88, 'Ann''s Pesto', 11, 38, '2 Cups Fresh Basil Leaves\r\n4 Cloves garlic, chopped\r\n1/2 Cup pine nuts\r\n1 Cup X-Virgin olive oil\r\n1 Cup Imported Parmesan Reggiano cheese, grated\r\n1/4 Cup Pecorino Romano cheese, grated\r\n1/4 tsp salt\r\nFreshly ground black pepper to taste|1. Process the basil, garlic, and pine nuts in a food processor until\r\n finely chopped. 2. With the machine running, pour the oil in a thin,\r\n steady stream. 3. Add the cheese, salt and ground pepper to taste.\r\n Process briefly to combine.\r\n \r\n Yield: 2 cups prepared pesto.\r\n', '', 'n/a', 1070911385, 'T', 'approved'); INSERT INTO `items` VALUES (89, 'Apple Bbq Sauce', 11, 38, '1 c Catsup\r\n 1/4 c Apple juice/cider\r\n 1/4 c Apple cider vinegar\r\n 1/4 c Soy sauce\r\n 3/4 ts Garlic powder\r\n 3/4 ts White pepper\r\n 1/3 c Grated, peeled apple\r\n 1/4 c Grated onion\r\n 2 ts Grated green pepper\r\n|Bring to a boil. Reduce heat and simmer 15 minutes.\r\n Rub meat with 1 T pepper, 1 T paprika, 2 t chili\r\n powder, 1/2 t celery salt, 1/2 t ground red pepper and\r\n 1/4 t dry mustard before cooking. Baste with 1/2 c\r\n apple juice while cooking. Add sauce last 15 minutes.\r\n', '', 'n/a', 1070911417, 'T', 'approved'); INSERT INTO `items` VALUES (90, 'Five-Alarm Salsa', 11, 39, '1 28-ounce can whole tomatoes -- tomato puree, undrai\r\n2 Fresh hot green chili pepper -- seeded and minced,\r\n1/2 c chopped canned gre -- en chili peppers\r\n1/2 C Finely chopped white or yell -- onion\r\n2 Garlic cloves -- minced\r\n2 Tbsp Lime juice| In a medium saucepan, bring all the ingredients to a simmer over\r\n medium-low heat, then cook for 5 minutes. Spoon the salsa into hot,\r\n sterilized jars and attach the lids. Process the jars in a boiling water\r\n bath for 5 minutes. Remove from the water and cool at room temperature.\r\n Note: The canned chili peppers will make a milder salsa than if you use\r\n fresh chiles.\r\n After opening, you can extend the salsa (and mute the heat a little) by\r\n stirring in a cupful of minced bell peppers or thawed corn kernels. A\r\n tablespoon or so of chopped coriander leaves adds a nice fillip. Makes\r\n about 2 pints.', '', 'n/a', 1070911454, 'T', 'approved'); INSERT INTO `items` VALUES (91, 'Fresh Salsa', 11, 39, '1 c Tomatoes, plum; diced &\r\n-seeded\r\n2 tb Cilantro, fresh; chopped\r\n1 tb Onions, red; minced\r\n1 tb Juice, lime; fresh\r\nJalapeno chile; seeded &\r\n-minced\r\n1/8 ts To 1/4 tsp salt;\r\n\r\n--------------------PER 1/4 CUP SERVING--------------------\r\n10 x *cals\r\n*gm protein\r\n3 x *gm carbo\r\n106 x *mg sodium|combine all ingredients in small bowl. Makes about 1\r\n cup. Total Prep Time: 10 minutes.', '', 'n/a', 1070911496, 'T', 'approved'); INSERT INTO `items` VALUES (92, 'Cereal Yogurt Bars', 7, 21, '2 Cups POST GRAPE-NUTS Brand Flakes\r\n3/4 Cup flour\r\n1/4 Cup firmly packed brown sugar\r\n1/2 Teaspoon ground cinnamon\r\n1/2 Cup -- (1 stick) margarine\r\n1 Container BREYERS Strawberry Lowfat\r\n-- Yogurt\r\n1 egg slightly beaten\r\n2 Tablespoons flour|HEAT oven to 350°F.\r\n \r\n MIX cereal, 3/4 cup flour, sugar and cinnamon in small bowl. Cut in\r\n margarine until coarse crumbs form. Press 1/2 the mixture firmly into\r\n bottom of greased 8-inch square pan.\r\n \r\n MIX yogurt, egg and 2 tablespoons flour in another small bowl. Spread over\r\n cereal mixture in pan; sprinkle with remaining cereal mixture.\r\n \r\n BAKE 30 minutes or until golden brown. Cool in pan on wire rack. Cut into\r\n bars.\r\n', '', 'n/a', 1070911589, 'T', 'approved'); INSERT INTO `items` VALUES (93, 'Strawberry-cream Crepes', 7, 21, '4 c Sliced fresh Strawberries\r\n 2 tb Sugar\r\n 14 oz Can Sweetened Condensed Milk\r\n 1/4 c Lemon Juice\r\n 1/2 c Heavy cream, whipped\r\n 12 x Dessert Crepes\r\n 12 x Whole Strawberries to garnis\r\n|Sprinkle sliced strawberries with sugar; set aside.\r\n Beat milk with lemon juice until thick. Fold in\r\n strawberries and whipped cream. Divide among crepes;\r\n fold. Garnish with additional whipped cream and a\r\n strawberry centered on the cream. Yields 6 servings.', '', 'n/a', 1070911624, 'T', 'approved'); INSERT INTO `items` VALUES (94, 'Belgian Waffle', 7, 21, ' 2 1/4 c Flour\r\n 1 tb Baking powder\r\n 1/4 ts Salt\r\n 2 c Milk\r\n 1/2 c Egg subsitute\r\n 2 ts Vanilla\r\n 1/2 c Whipped topping\r\n 6 c Chocolate fat-free frozen -\r\n -dessert\r\n Sliced strawberries --\r\n -(optional)\r\n|Preheat waffle iron. In a medium bowl, combine flour,\r\n baking powder and salt. stir in milk, egg and vanilla\r\n just until blended. Pour 3/4 cup batter into waffle\r\n iron and bake according to manufacturers directions.\r\n Remove waffle from waffle iron. Scoop 1/2 cup frozen\r\n dessert onto waffle and top with 2 teaspoons whipped\r\n topping. Add strawberries if desired. Repeat with\r\n remaining batter. Makes 12 servings.\r\n Each serving (with strawberries)= 218 calories, 8 g,\r\n pro, 1 g fat, 45 g carbs, 240 mg sodium, 1 mg chol.\r\n Percent of calories from fat = 4%\r\n', '', 'n/a', 1070911671, 'T', 'approved'); INSERT INTO `items` VALUES (95, 'Baked Chicken with Herbs', 7, 23, '1 2 1/2 lb. broiler-fryer chicken\r\n2 Tablespoons margarine or butter\r\n2 Tablespoons olive or vegetable oil\r\n1/4 cup finely chopped onion\r\n1/4 cup lemon juice\r\n2 Tablespoons Worcestershire sauce\r\n1/2 teaspoon dried basil leaves\r\n1/4 teaspoon dried marjoram\r\n1/4 teaspoon dried oregano\r\n2 large cloves garlic -- finely chopped|Cut chicken into pieces; cut each breast half into halves and remove skin.\r\n Heat margarine and oil in rectangular pan 13x9x2 inches in 375 oven until\r\n margarine is melted. Stir in remaining ingredients except chicken. Place\r\n chicken, meaty side down, in pan, turning to coat with herb mixture. Cook\r\n uncovered 30 minutes. Turn chicken; cook until thickest pieces are done,\r\n about 30 minutes longer.\r\n', '', 'n/a', 1070911712, 'T', 'approved'); INSERT INTO `items` VALUES (96, 'Bangkok Chicken', 7, 23, '3 Chicken breasts, boned\r\n3 T Flour\r\n1 T Salt\r\n4 T Olive oil\r\n1 md Onion, chopped\r\n3 sl Ham, cooked (or more), diced\r\n2 Garlic cloves, minced\r\n1 c Beer (not dark)\r\n1/2 lb Shrimp, large\r\n1/2 t Paprika\r\n1 T Parsley, dried\r\n1/2 t Tabasco sauce (optional)|Mix flour and salt; dredge chicken breasts. In large skillet, brown\r\n chicken in olive oil and remove.\r\n \r\n Combine onion, ham and garlic and saute in same skillet over low heat\r\n until onion is soft. (Don''t let garlic stick to skillet.) Remove.\r\n Drain all but 1 T of the oil and pour in flour left from dredging chicken;\r\n stir a lot to make sure flour is well-blended. Return ham mixture.\r\n \r\n Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and\r\n tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve\r\n with rice or garlic bread.\r\n', '', 'n/a', 1070912199, 'T', 'approved'); INSERT INTO `items` VALUES (97, 'Barbecued Turkey Legs', 7, 23, '4 turkey drumsticks -- thawed\r\nsalt and pepper -- to taste\r\n1/4 cup catsup\r\n1/4 cup molasses\r\n1/4 cup vinegar\r\n2 tablespoons Worcestershire sauce\r\n1/2 teaspoon hickory smoke salt\r\n1 tablespoon instant minced onion|Sprinkle turkey drums with salt and pepper. Place in large crockpot. Combine\r\n catsup , molasses, vinegar, Worcestershire sauce, hickory smoked salt and\r\n instant minced onion. Pour over turkey. Cover and cook on Low for 7-9 hours.', '', 'n/a', 1070912253, 'T', 'approved'); INSERT INTO `items` VALUES (98, 'Fried Turkey Cutlets', 7, 23, '2 c Buttermilk, lowfat\r\n2 ts Worcestershire\r\n2 ts Mustard\r\n1/2 ts Cayenne\r\n1/2 Onion, small, sliced thin\r\n1 Garlic clove, sliced thin\r\n1 1/2 lb Turkey breast cutlets\r\n3/4 c Bread crumbs\r\nSalt and pepper\r\n1/2 Gravy recipe|Combine the buttermilk, worcestershire, mustard, and\r\n cayenne in a shallow baking dish. Stir in the onion\r\n and garlic and add the turkey cutlets, turning to\r\n coat. Cover and refrigerate for at least 4 hours, or\r\n overnight.\r\n \r\n Preheat the oven to 350. Spread the bread crumbs on a\r\n baking sheet and toast for about 5 minutes, until\r\n lightly browned. Transfer to a plate and season with\r\n salt and pepper.\r\n \r\n Drain the turkey cutlets and discard the marinade.\r\n Coat the cutlets with the seasoned bread crumbs,\r\n shaking off the excess. Coat a large nonstick skillet\r\n with cooking spray and warm over moderately high heat.\r\n Add one-third of the cutlets and spray them lightly.\r\n Fry the cutlets, turning once, until cooked through\r\n and golden, about 3 minutes per side. Transfer to a\r\n platter, cover loosely with foil, and keep warm. Wipe\r\n out the skillet and repeat with more spray and the\r\n remaining turkey. Serve hot, spooning gravy over the\r\n top. Serve perhaps with dumplings or spaetzle.\r\n', '', 'n/a', 1070912288, 'T', 'approved'); INSERT INTO `items` VALUES (99, 'Back Bay Scallops', 7, 24, '1/2 pound Fresh bay scallops\r\n1/4 cup Flour\r\n1/2 teaspoon Salt\r\n1/8 teaspoon Pepper\r\n1/4 cup Milk\r\n1/4 cup Butter\r\n1 1/2 tablespoons Bread crumbs|1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in\r\nseasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add\r\nmilk to each shell. 5. Place in microwave oven and cook at FULL POWER 5\r\nminutes. 6. Sprinkle crumbs on top. Dot with butter. 7. Place in microwave oven\r\nand heat at FULL POWER another 5 minutes. Serves 2.\r\n', '', 'n/a', 1070912350, 'T', 'approved'); INSERT INTO `items` VALUES (100, 'Baked Lobster Savannah', 7, 24, '2 oz Butter\r\n2 c Mushrooms -- sliced\r\n1 c Bell peppers -- diced\r\n1 tb Spanish paprika\r\n1 1/2 c Sherry\r\n1 d Salt -- to taste\r\n1 d Black pepper -- to taste\r\n4 c Locke-ober cream sauce -- see\r\n1/2 c Pimientos -- diced\r\n4 3-pound whole lobsters -- boil\r\n4 ts Parmesan cheese -- grated|Preparation Time: 1:00\r\n NOTE: If you are using lobsters smaller than three pounds each, you will\r\n need enough smaller lobsters to produce a total of about 8 cups of meat\r\n after boiling and cooling.\r\n \r\n STEP ONE: The Sauce-- Heat butter to melting point in a large saucepan,\r\n add mushrooms and green pepper. Cook until tender. Add paprika and stir\r\n in sherimientos and blend well. Bring to a simmer.\r\n \r\n STEP TWO: The Lobster-- This can be done while vegetables are cooking.\r\n ReCut in a large dice.\r\n \r\n CHEF''S NOTE: Discard intestinal vein and stomach--a hard sac near the\r\n head--before dicing.\r\n \r\n STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide\r\n mixture evenly and spoon back into lobster shell. Dust with grated\r\n parmesan cheese and brown in a 375-degree oven for 15 minutes. Serve.', '', 'n/a', 1070912404, 'T', 'approved'); INSERT INTO `items` VALUES (101, 'Alaska Bake', 7, 24, '418 g Canned pink Alaska salmon\r\n430 g Frozen broccoli\r\n-- cooked and drained\r\n150 ml Dry white wine\r\n2 tb Freshly chopped parsley\r\n15 g Cornflour\r\n175 g Gruyere or Edam cheese\r\n-- thinly sliced\r\n|Pre-heat the oven to 190C, 375F, Gas mark 5.\r\n \r\n Drain the can of salmon and make the juice up to 150ml\r\n / 1/4 pint with water for fish stock. Break the salmon\r\n into large chunks and arrange it with the broccoli in\r\n a single or 4 individual ovenproof dishes. Put the\r\n fish stock, wine, parsley and cornflower into a\r\n saucepan and blend until smooth. Heat gently, stirring\r\n all the time until the sauce thickens. Pour over the\r\n salmon and broccoli.\r\n \r\n Arrange the slices of cheese over the top of the dish\r\n and bake for 20 minutes or until the cheese has\r\n melted. Serve immediately.\r\n \r\n Serves 4. Approx. 395 kcals per serving\r\n', '', 'n/a', 1070912445, 'T', 'approved'); INSERT INTO `items` VALUES (102, 'Apple City Barbecue', 7, 25, '--------------------DRY RUB------------------------\r\n 10 tb Black pepper\r\n 10 tb Paprika\r\n 5 tb Chili powder\r\n 5 tb Red pepper\r\n 5 tb Garlic powder\r\n 3 tb Celery salt\r\n 1 tb Dry mustard\r\n \r\n ------------------FINISH SAUCE---------------------\r\n 32 oz Hunt''s Ketchup\r\n 8 oz Soy sauce\r\n 4 oz Worcestershire sauce\r\n 1 tb Garlic powder\r\n 8 oz Apple cider vinegar\r\n 4 oz Apple juice\r\n 1 tb White pepper or to taste\r\n|Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs\r\n into the refrigerator for 4 to 10 hours before cooking. Bring\r\n sauce ingredients to a boil. Then add in finely grated onion, 1\r\n grated medium Golden Delicious apple and 1/4 grated small bell\r\n pepper. Cook until desired thickness. Cook prepared ribs for\r\n about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees.\r\n Baste occasionally with warm apple juice. Use soaked applewood\r\n chips in the fire to create a sweet flavor. About 30 minutes\r\n before serving, brush ribs with finish sauce. Right before\r\n serving, sprinkle on dry rub. Serve sauce on the side.\r\n \r\n TIP: Don''t rush the cooking process.', '', 'n/a', 1070912486, 'T', 'approved'); INSERT INTO `items` VALUES (103, 'Honey Baked Ham', 7, 25, '1 Smoked ready-to-eat ham,\r\n-13 to 15 pounds\r\n2 To 3 bottles gingerale\r\n3 c Dry white wine\r\nGLAZE:\r\n5 tb Dijon mustard\r\n1/3 c Honey\r\n1/3 c Real maple syrup\r\nSAUCE:\r\n1 1/4 c Chicken stock\r\n3 tb Real maple syrup\r\n2 tb Dijon mustard\r\n2 ts Cornstarch|Remove the rind and score with diagonal cross-cuts.\r\n Put ham in a close fitting kettle and cover with\r\n gingerale. Bring to boil, then simmer for 20 to 30\r\n minutes. This step removes the too salty taste and\r\n adds a delicate flavor. Drain the gingerale, add ham\r\n to a roasting pan and pour the wine over it. Cover\r\n with foil and bake at 350~ for 1 hour.\r\n \r\n Combine the glaze ingredients. After the ham has\r\n baked 1 hour, brush the ham with the glaze, using all\r\n of the mixture. Return ham to oven (uncovered) and\r\n bake an additional 1-1/2 hours, or until internal temp\r\n reaches 140~. Baste occasionally after the glaze has\r\n "set", about 45 minutes. If the glaze gets too dark\r\n before the temp gets to 140 degrees, tent the ham with\r\n foil.\r\n \r\n When ham is done, transfer it to a serving plate and\r\n loosely cover with foil to keep warm. Skim the fat\r\n from the juices, reserving all the juice and\r\n caramelized bits from the glaze. Heat this to a boil\r\n along with 1 cup of the chicken stock (reserving 1/4\r\n cup), syrup and mustard. Dissolve the cornstarch in\r\n 1/4 cup of reserved chicken stock and whisk it into\r\n the sauce to thicken. The sauce should be a rich dark\r\n color. Strain and pour into a gravy boat. Serve the\r\n sauce over the ham.\r\n \r\n NOTE *** In step 1, "close fitting kettle" means the\r\n tightest fitting kettle you can fit the ham into, so\r\n it takes less gingerale to cover it.\r\n', '', 'n/a', 1070912538, 'T', 'approved'); INSERT INTO `items` VALUES (104, 'A Better Pot Roast', 7, 26, '1 First-cut brisket (5 lb)\r\n-trimmed of all visible fat\r\nFreshly ground black pepper\r\n1/4 c Corn oil\r\n8 Onion(s), thickly sliced\r\n-separated into rings\r\n6 Carrots, peeled\r\n-cut in chunks\r\n3 Garlic clove(s), minced\r\n2 Bay leaves\r\n4 tb Tomato paste\r\nSalt to taste\r\n16 oz Can tomatoes, with juice\r\n1 c Dry red wine| Note: Make this a day ahead so you can skim off the\r\n fat. Preheat oven to 375øF.\r\n Cover both sides of brisket with lots of pepper. Over\r\n a medium flame, heat the oil in a heavy casserole or\r\n roasting dish and brown the brisket on all sides. Take\r\n the brisket out of the pan and set aside. Add the\r\n onions to the casserole and cook them over medium-high\r\n heat. As you stir them, scrape up the brown bits from\r\n the bottom of the casserole. cook the onions for about\r\n 15 minutes, or until they are thoroughly browned. Add\r\n the carrots, garlic, and bay leaves; stir for another\r\n 1-2 minutes. Take the casserole off the burner and\r\n carefully put the brisket back into its nest of\r\n vegetables. Coat the brisket on both sides with tomato\r\n paste. Sprinkle more pepper, and a little salt, over\r\n the tomato paste. Pour the tomatoes and red wine into\r\n the bottom of the casserole. Cover the casserole\r\n tightly, first with a layer of foil and then with the\r\n lid. Let the pot roast cook on the middle rack of the\r\n oven for 3« hours. check the liquid level in the\r\n casserole frequently; if it gets too low, add a little\r\n water or beef broth. When the meat is tender, take it\r\n out of the oven. Keep the meat covered while you cool\r\n it to room temperature. Then put it in the\r\n refrigerator overnight. The next day, spoon off all\r\n the solidified fat you can. Discard the bay leaves.\r\n Bring the meat back to room temperature and reheat it\r\n ÄÄ along with its juices and the vegetables ÄÄ either\r\n on top of the stove or in the oven. When it''s hot,\r\n slice it on the diagonal and serve with the pan juices\r\n and vegetables spooned over. Add salt at the table, if\r\n needed.\r\n', '', 'n/a', 1070912594, 'T', 'approved'); INSERT INTO `items` VALUES (105, 'BBQ Short Ribs', 7, 26, '4 lb Beef short ribs\r\n1 t Salt (optional)\r\n3/4 c Chopped onion\r\n1 tb Vegetable oil\r\n3/4 c Catsup\r\n1/2 c Aunt Jemima Syrup\r\n-OR- Lite Syrup\r\n1/3 c Lemon juice\r\n3 tb Worcestershire sauce\r\n2 tb Prepared mustard\r\n1/4 ts Pepper|Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch\r\n oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours\r\n or until tender. Meanwhile, saute onion in oil until tender. Add\r\n remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in\r\n broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7\r\n inches from heat. Broil 10 minutes, turning occasionally. Baste ribs\r\n with sauce; continue broiling about 10 minutes, turning and basting\r\n frequently with sauce. Serve with remaining sauce, if desired.\r\n', '', 'n/a', 1070912665, 'T', 'approved'); INSERT INTO `items` VALUES (106, 'Danish Meat Balls', 7, 26, '1 lb Hamburger\r\n1/3 c Catsup\r\n2 ts Worcestershire sauce\r\n1/2 ts Salt\r\n1/8 ts Pepper\r\n3-4 dashes tabasco\r\n1/2 Green pepper (minced fine)\r\n-----SAUCE-----\r\n3/4 c Catsup\r\n1/2 c Water\r\n1/4 c Cider vinegar\r\n3 tb Brown sugar\r\n1 1/2 ts Salt\r\n1 t Pepper\r\n3-4 dashes tabasco\r\n2 ts Soy sauce\r\n2 ts Sugar|Mix well & form into balls the size of walnuts. Cook\r\n over low heat until done but not brown. Danish meat\r\n ball sauce: Simmer approximately 20 minutes.Pour over\r\n meat balls.\r\n \r\n', '', 'n/a', 1070912702, 'T', 'approved'); INSERT INTO `items` VALUES (107, 'Curry Delight', 7, 26, ' 2 lb Lean Ground Beef\r\n 1 c Onion; Chopped, 1 Lg\r\n 16 oz Tomatoes; 1 Cn\r\n 1 1/4 c Apple; Cored, Chopped\r\n 1 x Curry Powder; 1 to 1 1/2 Tb\r\n 2 tb Coconut; Optional\r\n 2 tb Raisins\r\n 1 tb Chutney; Chopped\r\n 2 ts Beef Bouillon; Instant\r\n 1 1/2 ts Salt\r\n 1 c Rice; Regular, Uncooked\r\n 2 1/2 c Water\r\n--------------------------GARNISH--------------------------\r\n 1 x Peanuts; Chopped\r\n|Cook and stir the meat and onion in a Dutch oven until\r\n the meat is brown. Drain off the excess fat. Stir in\r\n the UNDRAINED tomatoes and the remaining ingredients\r\n except the peanuts, breaking up the tomatoes when you\r\n add them. TO COOK THE DUTCH OVEN:\r\n Heat the mixture to boiling then reduce the heat and\r\n simmer, covered, stirring occasionally, until the rice\r\n is tender, about 30 to 45 minutes. (A small amount of\r\n water can be added if necessary.) Garnish with the\r\n chopped peanuts just before serving. TO COOK IN THE\r\n OVEN: Turn the mixture into an ungreased 3-quart\r\n casserole. Cover and bake at 350 degrees F., stirring\r\n occasionally, until the rice is tender, about 45 to 55\r\n minutes. Garnish with the chopped peanuts just before\r\n serving.\r\n', '', 'n/a', 1070912740, 'T', 'approved'); INSERT INTO `items` VALUES (108, '"tex-mex" Mac ''n Cheese', 7, 27, '1 lb Ground beef\r\n OR ground turkey\r\n 1 Bell pepper -- chopped\r\n 1 Onion -- chopped\r\n 1/2 c Mushroom -- sliced\r\n 1 cn Tomato paste\r\n 1/2 c Water\r\n 1 cn Whole kernel corn --\r\n Undrained\r\n Salt, pepper, seasonings --\r\n As desired\r\n 1 pk Macaroni and cheese\r\n OR Velveeta and Shells\r\n \r\n|In large skillet, brown the ground beef or turkey with\r\n the chopped pepper, onion and mushrooms. Stir in the\r\n tomato paste and water and corn. Cook the macaroni and\r\n cheese according to package directions, adding milk\r\n and margarine if required. Add the macaroni and\r\n cheese to the beef mixture. Mix\r\n well and serve.\r\n', '', 'n/a', 1070912774, 'T', 'approved'); INSERT INTO `items` VALUES (109, 'Sweet Potato Casserole', 7, 27, '4 medium Sweet potatoes or -- yams (about 2 lb)\r\n1/4 cup Packed brown sugar\r\n1/4 cup Butter\r\n1/2 teaspoon Salt\r\n1 Can (8 oz) crushed -- pineapple\r\n1 tablespoon Packed brown sugar\r\n1 tablespoon Butter\r\n1 teaspoon Water\r\n1/2 teaspoon Ground cinnamon\r\n1/4 teaspoon Ground nutmeg\r\n1 1/2 cups Miniature marshmallows\r\n1/4 cup Chopped pecans\r\n|1. Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam\r\n to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%)\r\n until fork-tender, 8 to 10 mins. Cover and let stand 5 minutes.\r\n \r\n 2. Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter\r\n and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at\r\n HIGH (100%) 2 minutes. Stir and set aside.\r\n \r\n 3. Place 1 tablespoon brown sugar, 1 tablespoon butter, the water,\r\n cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter\r\n is melted, 1 to 1 1/2 minutes, stirring after half the time. Add\r\n marshmallows; toss to coat. Top sweet potato mixture with marshmallows.\r\n Microwave at HIGH (100 % until the marshmallows are melted and potatoes are\r\n heated through, 2 to 4 minutes. Sprinkle with pecans.\r\n', '', 'n/a', 1070912823, 'T', 'approved'); INSERT INTO `items` VALUES (110, 'Camp Hash', 16, 41, ' 4 c Shredded Dried Hash Brown\r\n Potatoes (Get At Costco)\r\n 2 pk Onion Soup Mix\r\n 1 1/2 lb Ground Meat Or Sausage\r\n Assorted Seasonings To\r\n Taste\r\n 1 lg Pot With A Lid\r\n 1 lg Spoon\r\n 6 c Water\r\n|Brown the meat in the bottom of the pan. Break up the meat as it\r\n cooks assuring that all the pink (raw) meat is cooked. Add the water\r\n and soup mix stiring to mix. Heat to boiling and simmer a few\r\n minutes. Add the dry potatoes and stir to mix. Cover the pot and\r\n move to the edge of the fire for about 10 minutes to allow the\r\n potatoes to swell up with thewater. Move the pot back on the heat and\r\n stir while cooking the potatoes. cook about 5-10 minutes. Serve hot.\r\n Seasonings may be added with the potatoes to the cooks taste. Hot\r\n peppers, chili powder, basil, italian seasonings are good. The meat\r\n may be hamburger, sausage, italian sausage, etc. Different meats do\r\n provide a different flavor. This hashcan be either a evening or\r\n breakfast meal.\r\n \r\n Note that a package of Golden Grill Hash Brown dried potatoes\r\n provides for three recipes of Camp Hash.\r\n', '', 'n/a', 1070912946, 'T', 'approved'); INSERT INTO `items` VALUES (111, 'S''mores', 16, 41, 'Marshmallows\r\n Hershey bars\r\n Graham crackers\r\n Green sticks or coat\r\n Hangers\r\n|Get prepared by getting 1 large graham cracker and breaking it in\r\n half. Cover 1/2 of the graham cracker with Hershey bar.\r\n \r\n Put a marshmallow (or 2) on the stick and hold it over the fire until\r\n roasted. Some people like them lightly golden, others like to catch\r\n them on fire and then blow the fire out. If you do that, be careful.\r\n You have to put the fire out quickly or your marshmallow will fall on\r\n the ground. When the marshmallow''s roasted, place on top of the\r\n Hershey bar, put the other graham cracker on top and bite down. Yum!', '', 'n/a', 1070912986, 'T', 'approved'); INSERT INTO `items` VALUES (112, 'Bacon and Egg Casserole(Microwave)', 16, 43, '1/4 pound bacon -- cut in 1 1/2" pieces\r\n1/2 cup chopped green bell pepper\r\n3 ounces can sliced mushrooms -- drained\r\n6 large eggs\r\n1/2 cup canned cheddar-cheese soup -- undiluted\r\n2 tablespoons fine dry breadcrumbs|1. Place bacon in 9-inch pie plate. Cover loosely with microwave safe paper\r\n towel. Cook on high 3 minutes. Drain off fat, reserving 1 tablespoon in a\r\n small custard cup; set aside. Stir pepper and mushrooms into bacon; cover;\r\n cook on high 2 minutes.\r\n \r\n 2. In small bowl, beat eggs with 3 tablespoons water. Pour over bacon\r\n mixture. Cook, uncovered , on High 2 minutes. Stir; cook 1 minute longer, or\r\n until just set.\r\n \r\n 3. In small bowl, blend soup with 2 tablespoons water; pour over eggs. Add\r\n bread crumbs to reserved bacon fat; sprinkle over soup on eggs. Cook on high\r\n 30 seconds.\r\n ', '', 'n/a', 1070913034, 'T', 'approved'); INSERT INTO `items` VALUES (113, 'Chocolate-Peanut Brownie Cup', 16, 43, '1/2 c Flour\r\n1/2 c Sugar\r\n3 tb Cocoa\r\n1/4 ts Baking soda\r\n6 tb Peanut butter -- creamy or cr\r\n2 tb Milk\r\n1 Egg, large\r\n1/2 c Chocolate chips\r\n1 c Marshmallows, miniature\r\n|Combine flour, sugar,cocoa, and soda. Stir in butter,\r\n milk,and egg. Mix until well blended. Stir in\r\n chocolate chips and marshmallows. Divide between 6\r\n buttered custard cups. Space evenly in circle in the\r\n Microwave. Cook uncovered at full power for 3 minutes,\r\n rotating each one half way through. Let stand for 3\r\n mins before serving. Warm or cold.\r\n', '', 'n/a', 1070913069, 'T', 'approved'); INSERT INTO `items` VALUES (114, 'Herbal Bath Salts', 16, 42, 'Epsom Salts\r\n Sea Salt\r\n zip-type bags to mix the salts and oils in\r\n Essential oil (not flavoring oils -- but "real"\r\n essential oil)\r\n Potpourri herbs of choice\r\n Food coloring (optional)\r\n Glycerin (optional)\r\n Pretty bottles (optional)\r\n 1 Rib bon to decorate bottles (optional)\r\n \r\n|Using approx. 2-to-1 proportions Epsom Salt and sea salt, mix in a big\r\n pan. This is your bath salt "base". Measure about 1 cup of the salt\r\n mixture int o each zippy bag. Place about 4 drops of essential oil\r\n into the salt mixture in each bag. Zip the bag closed and mix the salt\r\n and oil.\r\n Tear potpourri herbs into tiny pieces and add to the bags (We used\r\n lemon verbena, rose petals, lavender. I don'' t know why we tore them\r\n except that they did look nicer all mixed with the salts. And,\r\n obviously, we didn'' t tear the lavender; because it''s already tiny! I\r\n suppose that larger pieces could clog up your bath drain, too.) Zip\r\n the bag closed and mix until you are happy with the proportions.\r\n Here is where I stopped adding things ... but others added a drop or\r\n two of glycerin to the salts to soften your skin. However, we were\r\n told that anyone who might be using the salts with a Jacuzzi should\r\n not use glycerin in the mixture because it would be bad for the\r\n Jacuzzi. Others added the food coloring to the salts and they turned\r\n out pretty, too. I didn''t care for the red colored salts, personally,\r\n because the color didn''t come out quite pink or red either. The\r\n glycerin and the food coloring will also give the salts a "wet look."\r\n We were told to keep the salt mixture in the zippy bag and to mix it\r\n around once a day for 2 weeks. Then, we could pour it into the\r\n decorated bottles!\r\n \r\n', '', 'n/a', 1070913131, 'T', 'approved'); INSERT INTO `items` VALUES (115, 'A-1 Sauce', 17, 0, ' 1/2 Cup Orange Juice\r\n 1/2 Cup Raisins\r\n 1/4 Cup Soy Sauce\r\n 1/4 Cup White Vinegar\r\n 2 Tbsp Dijon mustard\r\n 1 Tbsp Bottled Grated Orange Peel\r\n 2 Tbsp Heinz Ketchup\r\n 2 Tbsp Heinz Chili Sauce\r\n\r\n |1. Bring to a boil for 2 minutes stirring. \r\n 2. Remove from heat. Allow to cool to lukewarm. \r\n 3. Put mixture in a blender till it is pureed. Pour in bottle. \r\n 4. Cap tightly and refrigerate to use within 90 days. \r\n', '', 'n/a', 1094880404, 'T', 'approved'); INSERT INTO `items` VALUES (116, 'Almond joy bars', 17, 0, ' Ingredients (26 servings)\r\n\r\n 4 c (8 1/2-oz) shredded coconut\r\n 1/4 c Light corn syrup \r\n 1 pk (11 1/2-oz) milk chocolate pieces \r\n 1/4 c Vegetable shortening \r\n 26 Whole natural almonds (1-oz) \r\n\r\n\r\n |Line two large cookie sheets with waxed paper. Set large wire cooling rack \r\n on paper; set aside.\r\n \r\n Place coconut in large bowl; set aside.\r\n \r\n Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute\r\n or until syrup boils. Immediately pour over coconut. Work warm syrup into \r\n coconut using the back of a wooden spoon until coconut is thoroughly coated. \r\n This takes a little time, and yes, there is enough syrup.\r\n \r\n Using 1 level measuring tablespoon of coconut, shape into a ball by \r\n squeezing coconut firmly in palm of one hand, then rolling between both \r\n palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 \r\n inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so \r\n there are no loose ends of coconut sticking up.\r\n \r\n Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart\r\n microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can \r\n be stirred smooth and is glossy; stirring once or twice. \r\n\r\n Working quickly, spoon 1 level measuring tablespoon of the chocolate \r\n over each coconut ball, making sure chocolate coats and letting excess \r\n chocolate drip down onto waxed paper. While chocolate coating is still soft, \r\n lightly press whole almond on top of each. Let stand to set or place \r\n in refrigerator. Store in a single layer in airtight container. \r\n Keeps best if refrigerated. Makes 26. \r\n\r\n\r\n\r\n\r\n\r\n\r\n', '', 'n/a', 1094880602, 'T', 'approved'); INSERT INTO `items` VALUES (117, 'Benihana fried rice', 17, 0, '1 c Uncooked rice\r\n 5 T Butter\r\n 1 c Chopped onion\r\n 1 c Chopped carrots\r\n 2/3 c Chopped scallions\r\n 3 T Sesame seeds\r\n 5 Eggs\r\n 5 T Soy sauce\r\n Salt\r\n Pepper\r\n\r\n\r\n\r\n\r\n|Cook rice according to package directions. In a large skillet melt butter.\r\n Add onions, carrots and scallions. Saute until carrots are translucent.\r\n Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.\r\n Bake until golden brown (10 to 15 minutes), shaking pan occasionally for\r\n even color. Lightly grease another skillet. Beat eggs. Pour into hot\r\n skillet. Cook as you would scrambled eggs. Combine rice, vegetables,\r\n sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.\r\n', '', 'n/a', 1094880825, 'T', 'approved'); INSERT INTO `items` VALUES (118, ' Benihana Ginger Salad Dressing', 17, 0, '1/2 cup minced onion\r\n 1/2 cup peanut oil\r\n 1/3 cup rice vinegar\r\n 2 tablespoons water\r\n 2 tablespoons minced fresh ginger\r\n 2 tablespoons minced celery\r\n 2 tablespoons ketchup\r\n 4 teaspoons soy sauce\r\n 2 teaspoons sugar\r\n 2 teaspoons lemon juice\r\n 1/2 teaspoon minced garlic\r\n 1/2 teaspoon salt\r\n 1/4 teaspoon black pepper| 1. Combine all ingredients in a blender. Blend on high speed for about \r\n 30 seconds or until all of the ginger is well-pureed.\r\n\r\n Makes 1 3/4 cups. ', '', 'n/a', 1094881093, 'T', 'approved'); INSERT INTO `items` VALUES (119, ' KFC Original Fried Chicken', 17, 0, ' 1 frying chicken, cut into frying pieces\r\n 1 1/2 cups flour\r\n 1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)\r\n 1 Envelope Lipton (or other brand) Tomato Cup of Soup \r\n 2 eggs, well beaten\r\n 2/3 cup milk\r\n Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.\r\n| 1. Combine eggs and milk. Set aside.\r\n 2. Combine flour with the Italian dressing and soup mix. \r\n 3. Dip chicken pieces in milk-egg mixture and roll them in the \r\n flour-seasoning mixture. Repeat procedure.\r\n 4. Fry pieces over medium heat for 25 to 30 minutes, turning often.\r\n 5. Remove from fire. Drain and serve.', '', 'n/a', 1094881182, 'T', 'approved'); INSERT INTO `items` VALUES (120, ' Olive Garden Eggplant Parmigiana', 17, 0, ' 2 Eggplants; peel; slice 1/4" circles\r\n Flour\r\n Oil\r\n Seasoned salt\r\n 1 lb. jar meat-flavored Prego\r\n 1/4 cup grape jelly\r\n 14 oz. can sliced-style stewed tomatoes\r\n 1/2 lb. shredded mozzarella cheese\r\n 1/4 cup grated parmesan cheese\r\n|Moisten eggplant (milk) and coat lightly in flour. Quickly brown\r\n slices in hot oil, dusting each side generously with seasoned salt.\r\n When fork tender and golden brown transfer to a 9 X 13 X 2 pan.\r\n Cover loosely with foil and bake at 375 F. about 20 to 25 minutes \r\n or until tender.\r\n\r\n SAUCE-Combine sauce, jelly and tomatoes that have been broken\r\n up with a fork. Heat on medium until hot, but do not boil.', '', 'n/a', 1094881287, 'T', 'approved'); INSERT INTO `items` VALUES (121, ' General Tso''s Chicken', 17, 0, '3/4 lb Boneless chicken breast\r\n 2 ts Dark soy sauce\r\n 2 ts Rice wine or dry sherry\r\n 1 ts Finely chopped ginger root\r\n 1 ts Cornstarch\r\n 1 ts Sesame oil\r\n 1/3 c Oil, preferably peanut\r\n 2 Dried red chiles\r\n - cut in half lengthwise\r\n 1 tb Chopped fresh orange peel OR\r\n 2 ts - dried citrus peel\r\n -(soaked & coarsely chopped)\r\n 1/2 ts Roasted Sichuan peppercorns\r\n * (finely ground), optional\r\n 2 ts Dark soy sauce\r\n 1/4 ts Salt\r\n 1 ts Sugar\r\n 1/2 ts Sesame oil|CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put\r\n it into a bowl together with the soy sauce, rice wine or sherry, ginger,\r\n cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture\r\n marinate for about 20 minutes. Heat the oil in a wok or large skillet until\r\n it is very hot. Remove the chicken from the marinade with a slotted spoon.\r\n Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it\r\n and leave to drain in a colander or sieve. Pour off most of the oil,\r\n leaving about 2 teaspoons. Reheat the pan over a high heat and then add the\r\n dried chiles. Stir-fry them for 10 seconds, and then return the chicken to\r\n the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing\r\n well. Serve the dish at once.\r\n\r\n Add toasted sesme seeds to make sesame chicken.', '', 'n/a', 1094881371, 'T', 'approved'); INSERT INTO `items` VALUES (122, ' Outback Steakhouse Bloomin'' Onion', 17, 0, '\r\n 4 Vidalia or Texas Sweet Onions\r\n\r\n Batter:\r\n 1/3 C. Cornstarch\r\n 1 1/2 C. Flour\r\n 2 tsp. Garlic -- minced\r\n 2 tsp. Paprika\r\n 1 tsp. Salt\r\n 1 tsp. Pepper\r\n 24 oz. Beer\r\n\r\n Seasoned Flour:\r\n 2 C. Flour\r\n 4 tsp. Paprika\r\n 2 tsp. Garlic powder\r\n 1/2 tsp. Pepper\r\n 1/4 tsp. Cayenne pepper| Mix cornstarch, flour, and seasonings until well blended. Add beer, \r\n mix well. Cut about 3/4" off top of onion and peel. Cut into onion \r\n 12 to 16 vertical wedges, but do not cut through bottom root end.\r\n Remove about 1" of petals from center of onion. Dip onion in seasoned \r\n flour and remove excess by shaking. Separate petals and dip in batter \r\n to coat thoroughly. Gently place in fryer basket and deep-fry at\r\n 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. \r\n Drain on paper towels.\r\n Place onion upright in shallow bowl and remove center core with circular\r\n cutter or apple corer. Serve hot with Creamy Chili Sauce. \r\n\r\n\r\n Creamy Chili Sauce:\r\n 1 pint Mayonnaise\r\n 1 pint Sour cream\r\n 1/2 C. Chili sauce\r\n 1/2 tsp. Cayenne pepper\r\n', '', 'n/a', 1094881446, 'T', 'approved'); INSERT INTO `items` VALUES (123, 'Outback Steakhouse Aussie Fries', 17, 0, '\r\n 1 - 2 lb. bag of Frozen French Fries\r\n 1 Cup shredded Colby Jack cheese\r\n 6 pieces of Bacon, cooked\r\n 24 Fl. Oz. Peanut Oil (can be reused later; store\r\n in refrigerator)| Divide the fries into half, and use the other half later. \r\n Heat oil to 350 degrees. If you do not have a thermostat, make sure \r\n the oil is hot enough, so that when you set a french fry in there it \r\n will cook immediately. If the french fry sinks to the bottom, and \r\n barely bubbles, it is not hot enough. Fry the potatoes in small\r\n batches, they are done when they are golden brown, and float to the \r\n top of the skillet. ( I like to use a Dutch Oven). Be sure to drain \r\n the potatoes on paper towels. You can keep them warm in the oven \r\n while the other fries are done.\r\n\r\n When all french fries are done cooking, and drained place them onto \r\n a platter. Salt the french fries if you like, and sprinkle on cheese \r\n and cooked bacon. Pop these back into a warm oven until the cheese \r\n begins to melt.\r\n\r\n Dipping Sauce:\r\n\r\n 1/2 C. Sour Cream\r\n 1 Tbsp. Prepared Horseraddish\r\n dash Cayenne Pepper\r\n dash Salt\r\n dash black pepper\r\n\r\n Combine all ingredients and mix well.\r\n\r\n\r\n', '', 'n/a', 1094881522, 'T', 'approved'); INSERT INTO `items` VALUES (124, ' Outback Steakhouse Coconut Shrimp', 17, 0, '1 1/2 lb large raw shrimp\r\n 1/2 c all-purpose flour\r\n 1/2 c cornstarch\r\n 1 T salt\r\n 1/2 T white pepper\r\n 2 T vegetable oil\r\n 1 c ice water\r\n oil for deep frying\r\n 2 c short shredded coconut\r\n 1/2 c orange marmalade\r\n 1/4 c Grey Poupon country mustard\r\n 1/4 c honey\r\n 3-4 drops Tabasco sauce|Peel, devein & wash shrimp. Dry well on paper towels. Set aside. \r\n In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. \r\n Stir to blend. To fry: heat oil to 350 in deep fryer or electric\r\n skillet. Spread coconut on a flat pan a little at a time, adding \r\n more as needed. Dip shrimp in batter, then roll in coconut. \r\n Fry in hot oil until lightly browned, about 4 minutes. \r\n Bake at 300 5 minutes to finish cooking of the shrimp. \r\n\r\n Serve with sweet & sour sauce or the following sauce: Combine\r\n marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste. \r\n\r\n\r\n', '', 'n/a', 1094881583, 'T', 'approved'); INSERT INTO `items` VALUES (125, 'BB King''s BBQ Ribs', 17, 0, ' 2 Pounds Pork Loin Ribs\r\n Dry Spice Rub (recipe follows) \r\n 4 cups canned tomato sauce \r\n 1/2 cup diced tomato \r\n 1/4 cup firmly packed brown sugar \r\n 1/4 tablespoon Worcestershire sauce \r\n 2 tablespoons dried onion \r\n 1/4 cup soy sauce \r\n 1/4 cup water | Coleslaw and grilled corn on the cob as\r\n accompaniments \r\n\r\n Rub ribs well with some of the Dry Spice Rub and refrigerate,\r\n covered, for 4 to 6 hours. \r\n\r\n In a saucepan combine tomato sauce, tomato, sugar,\r\n Worcestershire sauce, onion, soy sauce, water, and 1/2 cup\r\n Dry Spice Rub and cook over very low heat for 3 hours. \r\n\r\n Preheat a grill or smoker over low heat until hot. Add ribs and\r\n cook, covered, for 3 to 5 hours. Brush with sauce during last\r\n minutes of cooking. Serve with remaining sauce, coleslaw, and\r\n corn. \r\n\r\n \r\n \r\n\r\n (Dry Spice Rub) \r\n\r\n 1 cup chili powder \r\n 1 tablespoon garlic granules \r\n 1 teaspoon onion powder \r\n 1/2 teaspoon cumin \r\n 1 1/2 teaspoons salt \r\n 2 tablespoons seasoned salt \r\n\r\n In a jar combine all ingredients well and store in a dry place,\r\n covered, until ready to use. ', '', 'n/a', 1094881642, 'T', 'approved'); INSERT INTO `items` VALUES (126, 'Outback Steakhouse Honey Wheat Bushman Bread', 17, 0, ' Dough:\r\n 1 1/2 cups warm water\r\n 2 tablespoons butter, softened\r\n 1/2 cup honey\r\n 2 cups bread flour\r\n 1 2/3 cups wheat flour\r\n 1 tablespoon cocoa\r\n 1 tablespoon granulated sugar\r\n 2 teaspoons instant coffee\r\n 1 teaspoon salt\r\n 2 1/4 teaspoons (1 pkg.) yeast\r\n\r\n Coloring:\r\n 1/4 cup water\r\n 75 drops red food coloring\r\n 45 drops blue food coloring\r\n 30 drops yellow food coloring\r\n\r\n Cornmeal for dusting| 1. If using a bread machine, add all of the ingredients for the dough \r\n in the exact order listed into the pan of your machine. Set it on \r\n "knead" and when the machine begins to mix the dough, combine the \r\n food coloring with 1/4 cup of water and drizzle it into the mixture as\r\n it combines. After the dough is created let it rest to rise for an \r\n hour or so. Then remove it from the pan and go to step #3.\r\n\r\n 2. If you are not using a bread machine, combine the flours, cocoa, sugar,\r\n coffee and salt in large bowl. Make a depression or "well" in the \r\n middle of the dry mixture. Pour the warm water into this "well," \r\n then add the butter, honey and yeast. Combine the food coloring\r\n drops with 1/4 cup of water and add that to the "well." Slowly mix \r\n the ingredients with a spoon, drawing the dry ingredients into \r\n the wet. When you can handle the dough, begin to combine it by hand, \r\n kneading the dough thoroughly for at least ten minutes, until it is \r\n very smooth and has a consistent color. Set the dough into a covered \r\n bowl in a warm place for an hour, to allow it to rise.\r\n\r\n 3. When the dough has risen to about double in size, punch it down and \r\n divide it into 8 even portions (divide dough in half, divide those \r\n halves in half, and then once more). Form the portions into tubular \r\n shaped loaves about 8 inches long and 2 inches wide. Sprinkle the\r\n entire surface of the loaves with cornmeal and place them on a cookie \r\n sheet, or two. Cover the cookie sheet(s) with plastic wrap and let\r\n the dough rise once more for another hour in a warm location.\r\n\r\n 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for \r\n 20-24 minutes in the hot oven. Loaves should begin to darken slightly \r\n on top when done. Serve warm with a sharp bread knife and butter \r\n on the side. If you want whipped butter, like you get at the \r\n restaurant, just use an electric mixer on high speed to whip \r\n some butter until it''s fluffy.\r\n\r\n Makes 8 small loaves.\r\n\r\n\r\n', '', 'n/a', 1094881735, 'T', 'approved'); INSERT INTO `items` VALUES (127, ' Popeye''s Fried Chicken', 17, 0, ' 3 c Self-rising flour\r\n 1 c Cornstarch\r\n 3 tb Seasoned salt\r\n 2 tb Paprika\r\n 1 ts Baking soda\r\n 1 pk Italian Salad Dressing Mix Powder \r\n 1 pk Onion Soup Mix -- (1 1/2 Ounces)\r\n 1 pk Spaghetti sauce mix -- (1/2 Ounce)\r\n 3 tb Sugar\r\n 3 c Corn flakes -- crushed\r\n 2 Eggs -- well beaten\r\n 1/4 c Cold water\r\n 4 lb Chicken -- cut up\r\n|Combine first 9 ingredients in large bowl. Put the cornflakes into\r\n another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil\r\n into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a\r\n 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken\r\n pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into\r\n egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back\r\n into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4\r\n minutes on medium high. Turn and brown other side of each piece.\r\n Don''t crowd pieces during frying. Place in prepared pan in single\r\n layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side\r\n loose for steam to escape. Bake at 350~ for 35-40 minutes removing\r\n foil then to test tenderness of chicken. Allow to bake uncovered 5\r\n minutes longer to crisp the coating. Serves 4. Leftovers refrigerate\r\n well up to 4 days. Do not freeze these leftovers. Leftover coating\r\n mix (1st 9 ingredients) can be stored at room temp in covered\r\n container up to 2 months.\r\n\r\n\r\n', '', 'n/a', 1094881813, 'T', 'approved'); INSERT INTO `items` VALUES (128, ' Acapulco Baked Eggs', 19, 0, ' 8 large eggs\r\n 2 tablespoons butter or margarine\r\n 6 tablespoons milk\r\n 3/4 teaspoon salt\r\n 1/4 teaspoon pepper\r\n 2/3 cup extra-sharp cheddar -- shred\r\n 1 4 ounces can green chiles -- chopped\r\n tomato sauce, ketchup\r\n chili or taco sauce -- optional\r\n tomatoes; sliced -- garnish\r\n| Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan \r\nto distribute butter evenly. Slightly beat eggs, milk, salt and pepper. \r\nPour into pan. Bake at 350 for 10 minutes or until eggs begin to set. \r\nSprinkle with cheese and chiles. Draw a wide metal spatula across bottom \r\nof pan several times to break up mixture. Bake, breaking up mixture again \r\nseveral times, for 5 more minutes or until of desired doneness. Serve with \r\ntomato sauce, ketchup or chili sauce, if used. Garnish with sliced \r\ntomatoes.\r\n', '', 'n/a', 1095028344, 'T', 'approved'); INSERT INTO `items` VALUES (129, ' All-In-One-Breakfast', 19, 0, '1 slice whole wheat bread -- toasted\r\n 1 teaspoon butter\r\n 3 fresh mushrooms -- thin sliced\r\n 3 tomato slices\r\n 2 tablespoons grated parmesan cheese\r\n 1 slice bacon; crisp -- drain/crumble\r\n|Place toast on baking sheet. Spread with butter if desired. Cover with \r\nmushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top. \r\nBake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1 \r\nbread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1 \r\nbread, 2 fat and 1 lean meat exchange (with butter).\r\n\r\n', '', 'n/a', 1095028395, 'T', 'approved'); INSERT INTO `items` VALUES (130, 'Almond Quiche', 19, 0, '1/2 cup onion -- chopped\r\n 2 tablespoons butter\r\n 2 egg -- beaten\r\n 1 cup half and half\r\n 1 cup milk\r\n 1 tablespoon flour\r\n 1/4 teaspoon pepper -- white\r\n 1 1/2 cups swiss cheese -- shredded\r\n 1 cup almonds -- sliced\r\n 1 pie shell -- baked\r\n|Saute onion in butter until tender. In small bowl, beat together the \r\neggs, both milks, flour and pepper until lightly frothy. Stir in the \r\ncooked onion, cheese and toasted sliced almonds until well mixed. Pour the \r\nmixture into a still hot baked pie shell. Bake at 325F for about 45 \r\nminutes. When done, a knife inserted in the middle will come out clean. \r\nLet stand for 10 minutes, slice and serve.\r\n\r\n', '', 'n/a', 1095028452, 'T', 'approved'); INSERT INTO `items` VALUES (131, 'Stir Fried Scallops and Apples', 22, 0, '\r\n \r\n 2 x Stalks Celery\r\n 1 lb Scallops\r\n 2 x Apples\r\n 3 T Margarine\r\n 1 x Lemon\r\n Yield: 4 servings|Coarsley chop celery, and slice scallops. Peel and quarter apples.\r\n Heat margarine in heavy skillet over high heat and stir fry celery\r\n for 2 minutes. Add scallops, sprinkling with juice from half the\r\n lemon. Coarsley cut apple pieces into mixture, stirring constantly,\r\n for another 2-3 minutes, adding more margarine if needed.\r\n Sprinkle with juice from remaining half of lemon, and serve.', '', 'n/a', 1095029137, 'T', 'approved'); INSERT INTO `items` VALUES (132, 'STIR-FRIED OYSTERS WITH GARLIC AND GREEN ONIONS', 22, 0, '1 lb Oysters, shucked\r\n 1 t Cornstarch\r\n 1 t Oyster sauce\r\n 1 1/2 t Soy sauce\r\n 1/8 t Salt\r\n 1 tb Oil\r\n 1/2 t White wine\r\n4 servings\r\n|*Note: Gingerroot should be chopped.\r\n Bring 4 cups water in large saucepan to boil. Plunge oysters into\r\n boiling water. Cook 10 to 15 seconds, until edges begin to curl.\r\n Remove with slotted spoon to paper towels to drain. Blend cornstarch\r\n with 2 tablespoons water until smooth. Stir in oyster sauce, soy\r\n sauce and salt. Set aside. Heat oil in wok until hot. Add wine,\r\n oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain\r\n off any excess liquid that accumulates. Stir in reserved sauce.\r\n Stir-fry 1 minute, just until sauce bubbles and thickens.\r\n ', '', 'n/a', 1095029223, 'T', 'approved'); INSERT INTO `items` VALUES (133, 'Baja Pizza Pouch (Calzones)', 20, 0, ' Amount Measure Ingredient -- Preparation Method\r\n-------- ------------ --------------------------------\r\n 1 pound bulk hot pork sausage\r\n 1/2 pound lean ground beef\r\n 1 can refried beans\r\n 1 teaspoon ground cumin\r\n 1/4 teaspoon garlic powder\r\n 1 package hot roll mix\r\n 1 can crushed italian tomatoes\r\n 2 cups monterey jack cheese -- shred\r\n 1 cup cheddar cheese -- shredded\r\n butter -- melted\r\n 1 cup guacamole\r\n|Heat large skillet over medium heat until hot. Crumble pork sausage and \r\nground beef into skillet. Cook, stirring to separate meat, until no pink \r\nremains. Drain off fat. Add beans, cumin, and garlic powder; heat through. \r\nOil two baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide \r\ndough into 8 pieces. Form each piece into a ball. On lightly floured \r\nsurface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to within 1/2 \r\ninch form edge. Layer each calzone with 2 T crushed tomatoes, 1/4 c \r\nMonterey Jack cheese and 2 T cheddar. Moisten edges of dough with water \r\nand fold over to enclose filling. Press edges firmly together with fork. \r\nBrush with melted butter. Cut slit in each calzone to allow steam to \r\nescape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole, \r\nif desired.\r\nServing Size : 8 ', '', 'n/a', 1095029444, 'T', 'approved'); INSERT INTO `items` VALUES (134, 'Calzone (Large)', 20, 0, '------- ------------ --------------------------------\r\n 1 cup warm water\r\n 1/2 teaspoon sugar\r\n 1 package active dry yeast\r\n 3 cups flour -- divided\r\n 2 tablespoons oil\r\n 1/2 teaspoon salt\r\n 12 ounces mozzarella cheese -- shredded\r\n 6 ounces creamy goat cheese\r\n 3 ounces proscuitto -- sliced cut\r\n 3 tablespoons chives -- chopped\r\n 1 tablespoon garlic -- minced\r\n 2 tablespoons parmesan cheese -- grated\r\n|Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5 \r\nminutes to soften. Add 1 1/2 cups flour; Beat with mixer until smooth. \r\nStir in oil and salt. Gradually blend in enough of remaining flour with \r\nwooden spoon to make moderately stiff dough. Turn out onto lightly floured \r\nsurface. Knead until smooth. Return to bowl; cover and let rise in warm \r\nplace until doubled/ Punch down dough; divide into three equal portions. \r\nRoll one potion on lightly floured surface to a 9 inch circle. Place 1/3 \r\nof the mozzarella on one side of the dough; dot with 1/3 of the goat \r\ncheese and top with 1/3 of the proscuitto. Repeat with remaining dough, \r\ncheeses and proscuitto. Mix chives and garlic; sprinkle over filling. \r\nMoisten edges of dough with water and fold over to enclose filling. Press \r\nedges firmly together. Place on lightly greased baking sheets. Let rise \r\nfor 30 to 45 minutes or until dough feels light to the touch. Cut slit in \r\neach calzone to allow steam to escape. Preheat oven to 375 F. Bake 30 to \r\n45 minutes or until browned. Remove from oven; brush tops with oil. \r\nSprinkle each with grated parmesan cheese. Serve warm.\r\n\r\n\r\n', '', 'n/a', 1095029697, 'T', 'approved'); INSERT INTO `items` VALUES (135, ' Calzone With Sun-Dried Tomatoes', 20, 0, ' deep-dish pizza dough\r\n 1 tablespoon oil from sun-dried tomatoes\r\n 1 medium onion -- finely chopped\r\n 1 clove garlic -- minced\r\n or pressed\r\n 1 cup (8 oz) ricotta cheese\r\n 1/4 cup chopped sun-dried tomatoes\r\n 2 tablespoons chopped fresh parsley\r\n 1/4 pound sliced prosciutto or dry\r\n salami -- cut into strips\r\n 2 cups (1/2 lb) shredded whole-\r\n milk mozzarella cheese\r\n cornmeal (for baking sheet)\r\n olive oil|\r\n1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises, \r\nprepare filling. In a medium frying pan heat tomato oil over moderate \r\nheat; add onion and cook, stirring often, until soft but not browned. Mix \r\nin garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese \r\nwith dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide \r\ndough into two equal portions. Roll each half out on a floured surface to \r\na 12-inch circle. Spread half of the ricotta filling over half of each \r\ncircle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each \r\ncircle with half of the prosciutto strips and 1 cup of the mozzarella \r\ncheese. Fold circles in halves over filling, moistening and pinching edges \r\ntogether (or pressing with tines of a fork) to seal. 6. Preheat oven to \r\n450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. \r\nPlace calzone well apart on prepared baking sheet. Let rise until puffy \r\n(12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.\r\n\r\n\r\n\r\n\r\n\r\n', '', 'n/a', 1095029811, 'T', 'approved'); INSERT INTO `items` VALUES (136, 'Cheese and Spinach Casserole', 21, 0, '1 10-oz. Pkg. frozen chopped spinach, thawed and drained\r\n2 T. soy flour\r\n1/4 cup butter, melted\r\n1 cup creamed cottage cheese (4% MF)\r\n3 eggs, slightly beaten\r\n1/2 cup cheddar cheese, grated\r\n salt and pepper to taste\r\n|Directions\r\n\r\n1. Preheat oven to 350 degrees.\r\n\r\n2. Grease a 1-1/2 quart casserole.\r\n\r\n3. Combine all ingredients; mix well. Pour into prepared \r\ncasserole dish.\r\n\r\n4. Bake for 50 to 60 minutes.\r\n\r\n', '', 'n/a', 1095029902, 'T', 'approved'); INSERT INTO `items` VALUES (137, 'Vegetarian Lasagna', 21, 0, ' Lasagna Noodles \r\n10 ounce Pk frozen chopped Broccoli \r\n14 1/2 ounce Can Tomatoes \r\n15 ounce Can Tomato Sauce \r\n1 cup Chopped Celery \r\n1 cup Chopped Onion \r\n1 cup Chopped Grn/Sweet Red Pepper \r\n1 1/2 teaspoon Dried Basil crushed *\r\n Bay leaves \r\n Clove garlic minnced\r\n Beaten Egg \r\n2 cup Lo-fat Ricotta or Cottage Ch \r\n1/4 cup Grated Parmesan Cheese \r\n1 cup Shredded Mozzarella Cheese \r\n|* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook \r\nnoodles and broccoli separately according to their package directions; \r\ndrain well. Set aside.\r\nFor sauce, cut up canned tomatoes. In a large saucepan stir together \r\nundrained tomatoes, tomato sauce, celery, green or sweet red pepper, \r\nbasil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, \r\nuncover, 20-25 minutes or till sauce is thick, stirring occasionally. \r\nRemove bay leaves.\r\nMeanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, \r\nand 1/4 t pepper. Stir in broccoli.\r\nSpread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half \r\nthe noodles, half of the broccoli mixture, and half of the remaining sauce.\r\nRepeat layers, ending with the sauce.\r\nBake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. \r\nBake 5 minutes more or till heated through. Let stand 10 minutes before serving.', '', 'n/a', 1095030014, 'T', 'approved'); INSERT INTO `items` VALUES (138, 'Caesar Salad Tacos', 21, 0, 'Ingredients \r\n8 cups prewashed and cut romaine lettuce \r\n2 cups shredded Cheddar cheese \r\n1 avocado - peeled, pitted and diced \r\n1/2 cup diced green chile peppers \r\n1/2 cup black beans, drained and rinsed \r\n1/4 cup kernel corn \r\n1/3 cup Caesar-style salad dressing \r\n1/4 cup taco sauce \r\n12 taco shells, warmed |Directions \r\n1 Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.\r\n Combine dressing and taco sauce in small bowl; mix well. \r\n Pour over lettuce mixture; toss well to coat.\r\n \r\n2 Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.\r\n \r\n \r\n \r\nNutrition at a glance\r\nServings Per Recipe: 6 \r\namount per serving \r\nCalories 447 \r\nProtein 16g \r\nTotal Fat 27g \r\nSodium 481mg \r\nCholesterol 40mg \r\nCarbohydrates 38g \r\nFiber 8g \r\n', '', 'n/a', 1095030109, 'T', 'approved'); INSERT INTO `items` VALUES (139, 'Stir-Fried Broccoli and Mushrooms', 22, 0, ' tb Corn Oil\r\n 2 c Sliced Mushrooms\r\n 1 sm Onion; cut in thin wedges\r\n 1/2 ts Salt\r\n Clove Garlic; minced\r\n 1/8 ts Pepper\r\n 2 c Broccoli Florets|In wok or large skillet heat oil over medium-high. Add onion and\r\n garlic; stir-fry 30 seconds. Add broccoli, mushrooms, salt and\r\n pepper; stir-fry 5 mins or until tender-crisp.\r\n ', '', 'n/a', 1095030189, 'T', 'approved'); INSERT INTO `items` VALUES (140, 'Scrambled Eggs Benedict', 19, 0, ' 1 pk Hollandaise Sauce Mix *\r\n 8 ea Thin Slices Canadian Bacon\r\n 4 ea Large Eggs\r\n 1/4 c Milk\r\n 2 T Chopped Green Peppers (Opt.)\r\n 1/8 t Salt\r\n 1 ea Dash Pepper\r\n 2 ea English Muffins, Split\r\n \r\n * Sauce packet should weigh 1 1/4 ounces.\r\n|Mix sauce as directed on package in 2-cup glass measure.\r\n Microwave uncovered on high (100%), 1 minute; stir. Microwave until\r\n mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30\r\n seconds. Cover and microwave bacon on high (100%) on high (100%)\r\n until hot, 1 1/2 to 2 minutes.\r\n Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and\r\n pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover\r\n and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.\r\n Place muffins, cut sides up on serving plate. Top each with bacon\r\n slices and large spoonfull of eggs; spoon sauce over eggs. Microwave\r\n uncovered on high (100%) until hot, 1 to 1 1/2 minutes.\r\n NOTE:\r\n This recipe can be made with smoked ham slices instead of the\r\n Bacon.\r\n \r\nMMMMM\r\n', '', 'n/a', 1095030326, 'T', 'approved'); INSERT INTO `items` VALUES (141, 'Scotch Eggs', 19, 0, ' 8 ea Eggs, hardboiled\r\n 2 lb Sausage meat\r\n|Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at\r\n moderate temperature until brown on all sides. Drain on paper towels.\r\n Chill in refrigerator. When ready to serve, line platter with lettuce\r\n and arrange Scotch Eggs, cut in half, among the lettuce.\r\n ', '', 'n/a', 1095030395, 'T', 'approved'); INSERT INTO `items` VALUES (142, ' Hardee''s Buttermilk Biscuits', 17, 0, ' 4 cups self-rising flour\r\n 1 tbs. sugar\r\n 1 tbs. baking powder\r\n 2 cups buttermilk\r\n 2/3 c. shortening| Mix together, but do not knead. Roll out to 1" thick.\r\n\r\n Cut and brush tops with additional buttermilk.\r\n\r\n Place on greased cookie sheet.\r\n \r\n Bake at 400 degrees for 15 minutes. ', '', 'n/a', 1095030487, 'T', 'approved'); INSERT INTO `items` VALUES (143, ' Hooter''s Buffalo Chicken Wings', 17, 0, ' vegetable oil -- for frying\r\n 1/4 cup butter\r\n 1/4 cup Crystal Louisiana Hot Sauce\r\n dash ground pepper\r\n dash garlic powder\r\n 1/2 cup all-purpose flour\r\n 1/4 teas. paprika\r\n 1/4 teas. cayenne pepper\r\n 1/4 teas. salt\r\n 10 chicken wing pieces\r\n| Heat oil in a deep fryer to 375. You want just enough oil to cover the \r\n wings entirely -- an inch or so deep at least. \r\n\r\n Combine the butter, hot sauce, ground pepper, and garlic powder in a \r\n small saucepan over low heat. Heat until the butter is melted and \r\n the ingredients are well-blended. \r\n\r\n Combine the flour, paprika, cayenne powder, and salt in a small bowl. \r\n If the wings are frozen, be sure to defrost and dry them. Put the wings \r\n in a large bowl and sprinkle the flour mixture over them, coating each\r\n wing evenly. Put the wings in the refrigerator 60-90 minutes. \r\n This will help the breading to stick to the wings when fried.\r\n\r\n Put all the wings in the hot oil and fry 10 to 15 minutes or until \r\n some parts of the wings begin to turn dark brown. Remove from the oil \r\n to a paper towel to drain. Don''t let them sit too long, because you \r\n want to serve them hot. Quickly put the wings in a large bowl. Add the hot\r\n sauce and stir, coating all of the wings evenly. \r\n\r\n Serve with bleu cheese dressing and celery sticks on the side.\r\n\r\n', '', 'n/a', 1095030557, 'T', 'approved'); INSERT INTO `items` VALUES (144, ' McDonald''s Filet-O-Fish Sandwich', 17, 0, ' 2 Tbls. Mayonnaise\r\n 2 teas. Sweet relish\r\n 2 teas. Minced onion\r\n pn Salt\r\n 2 Plain hamburger buns\r\n 2 Mrs. Paul''s breaded-\r\n Fish portions (square)\r\n 2 sl American cheese|1. In a small bowl, mix together the mayonnaise, relish, minced onion, \r\n and salt and set aside. This is your tartar sauce.\r\n 2. Lightly grill the faces of the buns.\r\n 3. Cook the fish according to the package instructions. You can bake \r\n the fish, but your sandwich will taste much more like the original \r\n if you fry it in oil.\r\n 4. Divide the tartar sauce and spread it evenly on each of the top buns. \r\n 5. Place a slice of cheese on each of the bottom buns. \r\n 6. Place the cooked fish on top of the cheese slice on\r\n each sandwich, and top off the sandwiches with the top buns.\r\n\r\n Makes two sandwiches.', '', 'n/a', 1095030641, 'T', 'approved'); INSERT INTO `items` VALUES (145, 'Olive Garden Fettucine Alfredo', 17, 0, ' 8 ounces Cream cheese -- cut in bits \r\n 3/4 cup Parmesan cheese -- grated \r\n 1/2 cup Butter or margarine \r\n 1/2 cup Milk \r\n 8 ounces Fettuccine; cook -- drain | In large saucepan combine cream cheese, Parmesan, butter and\r\n milk, stirring constantly until smooth. Toss pasta lightly with\r\n sauce, coating well. Leftovers freeze well. \r\n\r\n', '', 'n/a', 1095030693, 'T', 'approved'); INSERT INTO `items` VALUES (146, ' Popeye''s Fried Chicken', 17, 0, ' 3 c Self-rising flour\r\n 1 c Cornstarch\r\n 3 tb Seasoned salt\r\n 2 tb Paprika\r\n 1 ts Baking soda\r\n 1 pk Italian Salad Dressing Mix Powder \r\n 1 pk Onion Soup Mix -- (1 1/2 Ounces)\r\n 1 pk Spaghetti sauce mix -- (1/2 Ounce)\r\n 3 tb Sugar\r\n 3 c Corn flakes -- crushed\r\n 2 Eggs -- well beaten\r\n 1/4 c Cold water\r\n 4 lb Chicken -- cut up|Combine first 9 ingredients in large bowl. Put the cornflakes into\r\n another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil\r\n into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a\r\n 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken\r\n pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into\r\n egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back\r\n into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4\r\n minutes on medium high. Turn and brown other side of each piece.\r\n Don''t crowd pieces during frying. Place in prepared pan in single\r\n layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side\r\n loose for steam to escape. Bake at 350~ for 35-40 minutes removing\r\n foil then to test tenderness of chicken. Allow to bake uncovered 5\r\n minutes longer to crisp the coating. Serves 4. Leftovers refrigerate\r\n well up to 4 days. Do not freeze these leftovers. Leftover coating\r\n mix (1st 9 ingredients) can be stored at room temp in covered\r\n container up to 2 months.\r\n\r\n', '', 'n/a', 1095030767, 'T', 'approved'); INSERT INTO `items` VALUES (147, ' Starbuck''s Frappuccino', 17, 0, '\r\n 1/2 cup fresh espresso\r\n 2 1/2 cups lowfat milk (2 percent)\r\n 1/4 cup granulated sugar\r\n 1 tablespoon dry pectin\r\n|ombine all ingredients in a covered container. Shake until\r\n sugar and pectin are dissolved.', '', 'n/a', 1095030827, 'T', 'approved'); INSERT INTO `items` VALUES (148, ' Steak & Ale Hawaiian Chicken', 17, 0, ' 4-6 Chicken Breasts\r\n\r\n Marinade:\r\n 1/4 c. soy sauce\r\n 1/2 c. + 2 T. dry sherry\r\n 1 1/2 c. unsweetened pineapple juice\r\n 1/4 c. red wine vinegar\r\n 1/4 c. + 2 T. sugar\r\n 1/2 tsp. garlic powder| Combine all ingredients and marinate chicken overnight.\r\n Remove and grill, saute or bake. Baste with marinade ONLY during the \r\n first several minutes of cooking. Top each breast with a slice of \r\n munster or provolone cheese and broil just until cheese starts to melt.', '', 'n/a', 1095030869, 'T', 'approved'); INSERT INTO `items` VALUES (149, 'Shrimp and Sea Scallop Stir-Fry', 22, 0, '6 tb Vegetable oil\r\n 8 oz Shrimp, peeled and deveined\r\n 8 oz Sea scallops\r\n 3 Carrots; julienned\r\n 4 Celery stalks\r\n - cut into 1" pieces\r\n - (at an angle)\r\n 2 Red bell pepppers\r\n - seeded and julienned\r\n 2 Yellow bell pepper\r\n - seeded and julienned\r\n 2 Green bell peppers\r\n - seeded and julienned\r\n 12 Mushrooms; sliced\r\n 3 ts Garlic, minced\r\n 1 bn Cilantro; chopped\r\n 1 bn Scallions\r\n - cut into 1" pieces\r\n - (at an angle)\r\n 2 Limes, juiced\r\n 1 ts Dried red pepper flakes\r\n - (or to taste)\r\n 1/4 c Sherry\r\n 1/4 c Soy sauce\r\n 1 lb Soba noodles\r\n - cooked al dente| In a large, heated wok (or saut‚ pan) place the oil and heat it on\r\n high until it just begins to smoke. Add the shrimp and scallops, and\r\n stir-fry them for 3 minutes.\r\n \r\n Add the carrots, celery, bell peppers, mushrooms, and garlic.\r\n Stir-fry them for 3 minutes.\r\n \r\n Add the cilantro and scallions, and toss them in.\r\n \r\n Add the lime juice, dried red pepper flakes, and sherry. Mix the\r\n ingredients together and cook them for 1 minute, or until the liquid\r\n is reduced by 1/2.\r\n \r\n Add the soy sauce and mix it in.\r\n \r\n Add soba noodles and toss them in.', '', 'n/a', 1095030952, 'T', 'approved'); INSERT INTO `items` VALUES (150, 'Amaretto Brownies', 23, 0, ' Amount Measure Ingredient -- Preparation Method\r\n-------- ------------ --------------------------------\r\n 2/3 cup blanched whole almonds -- toasted\r\n 1 (8 ounce) package semisweet baking chocolate\r\n 1/3 cup butter or margarine\r\n 1 1/4 cups all-purpose flour\r\n 1 cup sugar\r\n 2 tablespoons amaretto\r\n 1 teaspoon baking powder\r\n 1/2 teaspoon salt\r\n 2 eggs\r\n Amaretto Frosting -- (recipe follows)\r\n\r\n AMARETTO FROSTING\r\n 2 cups powdered sugar\r\n 3 tablespoons butter or margarine -- softened\r\n 1 tablespoon amaretto\r\n 1 tablespoon milk (1 to 2 tablespoons)\r\n|Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Place 1/3\r\ncup of the almonds in food processor. Cover and process, using quick\r\non-and-off motions, until almonds are ground; set aside. Chop remaining\r\n1/3 cup almonds; reserve. \r\n\r\nMelt chocolate and butter in 3-quart saucepan over low heat, stirring\r\nfrequently; remove from heat. Stir in ground almonds and remaining\r\ningredients except Amaretto Frosting. Spread in pan. \r\n\r\nBake 22 to 27 minutes or until toothpick inserted in center comes out\r\nclean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.\r\nSprinkle with reserved chopped almonds. Cut into about 3 × 1-inch bars. \r\n\r\nAMARETTO FROSTING:\r\n\r\nMix all ingredients until smooth.\r\n', '', 'n/a', 1095031167, 'T', 'approved'); INSERT INTO `items` VALUES (151, 'Apple-Rhubarb Bread', 9, 5, '1 1/2 cups finely chopped rhubarb (1/2 pound)\r\n 1 1/2 cups chopped peeled or unpeeled apples (1 1/2\r\n medium)\r\n 1 1/2 cups sugar\r\n 1/2 cup vegetable oil\r\n 1 teaspoon vanilla\r\n 4 eggs\r\n 3 cups all-purpose flour\r\n 1 cup chopped walnuts or pecans -- if desired\r\n 3 1/2 teaspoons baking powder\r\n 1 teaspoon salt\r\n 1 teaspoon ground cinnamon\r\n|Move oven rack to low position so that tops of pans will be in center of\r\noven. Heat oven to 350º. Grease bottoms only of 2 loaf pans, \r\n8 1/2 × 4 1/2 × 2 1/2 or 9 × 5 × 3 inches. Mix rhubarb, apples, sugar,\r\noil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour\r\ninto pans.\r\n\r\nBake 50 to 60 minutes or until toothpick inserted in center comes out\r\nclean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans\r\nto wire rack. Cool completely before slicing.\r\n\r\n2 loaves (24 slices each)\r\n', '', 'n/a', 1095031284, 'T', 'approved'); INSERT INTO `items` VALUES (152, 'Apple-Stuffed Chicken Breasts', 24, 0, '1 pound skinless boneless chicken breast halves (4\r\n breasts)\r\n 2 tablespoons sugar\r\n 1/4 teaspoon ground cinnamon\r\n 2 medium tart cooking apples -- peeled and cut into thin slices\r\n 1 cup apple cider\r\n 1 tablespoon cornstarch\r\n|Heat coals or gas grill. Place chicken breast halves between 2 pieces of\r\nwaxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.\r\nCoat apple slices with sugar mixture. Divide apple slices among chicken\r\nbreast halves. Fold chicken around apples; secure with toothpicks.\r\n\r\nCover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,\r\nturning once, until juice is no longer pink when centers of thickest\r\npieces are cut. Remove toothpicks.\r\n\r\nMix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,\r\nstirring constantly, until thickened and bubbly. Spoon over chicken.\r\n', '', 'n/a', 1095031467, 'T', 'approved'); INSERT INTO `items` VALUES (153, ' Ranch Style Brunch Eggs', 19, 0, ' 8 ea Slices side bacon chopped\r\n 2 c Frozen hash brown potatoes\r\n 1 1/2 c Shredded old chedder, colby\r\n 6 ea Eggs, beaten\r\n 1 c Milk\r\n 1/2 c Thinly sliced green onions\r\n|Cook bacon in large frypan until crisp. Drain, reserving 3\r\n tablespoons of drippings. Saute potatoes in drippings until browned,\r\n about 10 minutes. Drivide potatoes among 4 individual greased 1 cup\r\n shallow baking dishes. Sprinkle with cheese, then bacon. Beat\r\n toghether eggs, milk and onions; pour into dishes. Bake at 350\r\n degrees F oven 20 to 25 minutes for until set. Garnish.\r\n', '', 'n/a', 1095031518, 'T', 'approved'); INSERT INTO `items` VALUES (154, 'EGGPLANT SANDWICHES', 24, 0, '1 ea sm eggplant;in 1/4" slices\r\n 1 x Coarse salt\r\n 1 x Pepper\r\n 1 T chopped fresh basil\r\n 1 T chopped fresh parsley\r\n 1 ea clove garlic; minced\r\n 1 x Red wine vinegar\r\n 1 t mashed sun-dried tomato\r\n 1 c fresh Montrachet\r\n 1 x Chopped parsley\r\n| Prepare medium charcoal grill. Place eggplant slices on large tray or\r\n baking sheet and sprinkle with coarse salt. Let stand to release\r\n moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle\r\n eggplant slices on both sides with pepper, basil, parsley and garlic.\r\n Grill over medium coals until wilted but not overcooked, sprinkling\r\n with vinegar while cooking. Remove from grill. Blend sun-dried tomato\r\n into goat cheese. Spread some on each eggplant slice. Roll,\r\n jelly-roll fashion. Arrange eggplant on serving tray or platter.\r\n Garnish with chopped parsley.', '', 'n/a', 1095031626, 'T', 'approved'); INSERT INTO `items` VALUES (155, 'Apricot-Glazed Pork', 22, 0, ' 1 tablespoon chili oil\r\n 1 pound pork tenderloin -- cut into 2 × 2 × 1/4-inch slices\r\n 1 (16 ounce) package frozen broccoli, cauliflower and carrots\r\n 3 tablespoons apricot preserves\r\n 1 tablespoon black bean sauce\r\n|Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok\r\nto coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink.\r\nAdd vegetables; stir-fry 2 minutes. Stir in preserves and black bean\r\nsauce; cook and stir 30 seconds or until heated through.\r\n\r\n', '', 'n/a', 1095031751, 'T', 'approved'); INSERT INTO `items` VALUES (156, ' Tony Roma''s Baby Back Ribs', 17, 0, ' Combine: \r\n 1 cup ketchup \r\n 1 cup vinegar \r\n 1/2 cup dark corn syrup \r\n 2 teaspoons sugar \r\n 1/2 teaspoon salt \r\n 1/4 teaspoon garlic powder \r\n 1/4 teaspoon onion powder \r\n 1/4 teaspoon tabasco pepper sauce \r\n| Heat over high heat until boiling. \r\n\r\n Reduce heat, simmer 30-40 minutes until thick. \r\n\r\n Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. \r\n\r\n Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours. \r\n\r\n Remove ribs from foil and smother with more sauce. \r\n Grill on hot barbecue for 2-4 minutes per side. ', '', 'n/a', 1095031823, 'T', 'approved'); INSERT INTO `items` VALUES (157, ' Pecan Sandies', 9, 9, ' 1 1/2 c Vegetable shortening\r\n 3/4 c Granulated sugar\r\n 1 1/2 ts Salt\r\n 2 Eggs\r\n 4 c All purpose flour\r\n 1/4 ts Baking soda\r\n 2 tb Water\r\n 1 c Shelled pecans\r\n| 1 Preheat the oven to 325~F\r\n 2. In a large bowl, cream together the shortening, sugar, and salt \r\n with an electric mixer on medium speed.\r\n 3. Add the eggs and beat well. \r\n 4. While mixing, slowly add the flour, baking soda, and water. \r\n 5. Chop the pecans into very small bits using a food processor or \r\n blender on low speed. Be careful not to overchop; you don''t want \r\n to make pecan dust. The pieces should be about the size of rice grains.\r\n 6. Add the pecans to the dough and knead with your hands until the pecans\r\n are well blended into the mixture. \r\n 7. Roll the dough into 1 inch balls and press flat with your hands \r\n onto ungreased baking sheets. The cookies should be about 2 inches\r\n in diameter and 1/2 inch thick. \r\n 8. Bake for 25-30 minutes or until the edges of the cookies are\r\n golden brown.\r\n\r\n\r\n', '', 'n/a', 1095031916, 'T', 'approved'); INSERT INTO `items` VALUES (158, 'Philly" Stuffed Mushrooms', 18, 0, ' 2 lb Fresh mushrooms [med size]\r\n 6 tb PARKAY margerine\r\n 8 oz Philadelphia Brand Cream\r\n -Cheese [softened]\r\n 1/2 c Kraft Natural blue cheese\r\n -[crumbled]\r\n 2 tb Onions [chopped]\r\n|Remove mushroom stems and chop of them to measure « cup... Cook half of the\r\n mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then\r\n drain... Repeate with remaining mushrooms & margarine...\r\n \r\n Combine cream cheese, blue cheese, mixing well until blended... Stir in\r\n chopped stems and onions, then fill mushroom caps...\r\n \r\n Place on cookie sheet and broil until golden brown...\r\n', '', 'n/a', 1095039772, 'T', 'approved'); INSERT INTO `items` VALUES (159, ' Neapolitan-Style Crostini', 18, 0, '16 Slices of Italian bread,\r\n Cut 1/2-inch thick\r\n 1/4 c Extra-virgin olive oil\r\n 1/3 c Black or green olivada* OR\r\n 1/3 c (4 oz.) Calamata olives,\r\n Pitted or finely chopped\r\n 1/2 lb Fresh mozzarella cheese,\r\n Cut in 14 1/4-inch slices\r\n 1/2 lb Plum tomatoes, cut\r\n Lengthwise into 16 1/4-inch\r\n Slices\r\n 1/8 ts Salt\r\n 1/8 ts Freshly ground black pepper\r\n|1. Preheat the oven to 400F. Brush one side of the bread slices with some\r\n of the olive oil and arrange on a baking sheet oiled side up. Bake until\r\n lightly browned and crusty, about 4 minutes. 2. Spread the olivada or\r\n chopped olives on each toast, cover each with a slice of mozzarella and top\r\n with a slice of tomato. Brush the tomatoes with the remaining oil and\r\n sprinkle with the salt and pepper. Bake until the cheese is melted, about 8\r\n to 10 minutes. Serve at once.\r\n \r\n * Olivada is a puree of black or green olives packed in oil that is sold at\r\n specialty food stores. You can substitute tapenade or make your own. (Note\r\n from me: We have a batch of pesto in the refrigerator so I plan to use it\r\n instead of the olivada.) I also plan to use Creole or homegrown tomatoes.\r\n16 servings\r\n\r\n', '', 'n/a', 1095039869, 'T', 'approved'); INSERT INTO `items` VALUES (160, 'Cajun Chicken Wings', 7, 23, ' 12 Chicken wings, tips removed\r\n 5 Bay leaves, crumbled into\r\n -small bits\r\n 3/4 t Caraway seeds\r\n 1/2 To 3/4 tsp. cayenne pepper\r\n 3/4 t Ground cumin\r\n 3/4 t Ground coriander\r\n 4 Garlic cloves, finely\r\n -chopped\r\n 1 1/2 t Dry mustard\r\n 2 t Paprika, preferably\r\n -hungarian\r\n 3/4 t Dried thyme leaves\r\n 1/2 t Salt\r\n 2 T Brandy\r\n 2 T Fresh lemon or lime juice\r\n|Defat the chicken wings by cooking them in boiling water for 10 minutes.\r\n Drain and set aside to cool. Preheat oven to 375 degrees. Using a large\r\n mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne\r\n pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for\r\n about 10 minutes. Add the brandy and lemon or lime juice to the pulverized\r\n herbs and stir into a thick paste. With a pastry brush, cover both sides of\r\n each wing with the herb paste. When no more remains in the mortar, squeeze\r\n the last few drops from the brush. Arrange the chicken wings on a baking\r\n sheet. Bake until the skin turns deep brown and is quite crisp\r\n approximately 30 minutes. Takes about an hour to prepare.\r\n', '', 'n/a', 1095039985, 'T', 'approved'); INSERT INTO `items` VALUES (161, 'African Chicken Wings', 18, 0, ' FOR THE WINGS-----\r\n 4 Garlic cloves\r\n 2 Shallots\r\n 1 1/2 ts Salt\r\n 1 tb Chinese 5 spice\r\n 2 ts Paprika\r\n 1 ts Dried rosemary -- crumbled\r\n 1/2 ts Cayenne -- or to taste\r\n 2 tb Vegetable oil\r\n 4 lb Chicken wings; about 20-24\r\n Tips removed\r\n FOR THE SAUCE-----\r\n 1/3 c Natural style peanut butter\r\n 1/4 c Canned cream of coconut --\r\n Well stirred\r\n 2 Garlic cloves -- chopped\r\n 1/4 c Water\r\n 1/4 c Red bell pepper -- chopped\r\n 1/8 ts Dried hot red pepper flakes\r\n Or to taste\r\n 1 ts Soy sauce\r\n Coriander sprigs -- for\r\n If\r\n Desired\r\n| THE WINGS: Prepare the chicken wings: Mince and mash the garlic and\r\n shallots to a paste with the salt. In a large bowl stir the paste together\r\n with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.\r\n Add the chicken wings. Toss and stir them until they are completely covered\r\n with the marinade. Let them marinate, covered and chilled for 4 hours or\r\n over night. Arrange the wings, skin side up, on the rack of a foil lined\r\n large broiler pan and bake them in the upper third of a preheated 425F oven\r\n for 25 to 30 minutes or until they are golden. The wings may be prepared\r\n one day in advance, kept covered and chilled and then reheated before\r\n serving. THE SAUCE: In a blender, blend together the peanut butter, cream\r\n of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce\r\n until the mixture is smooth, season the sauce with salt, to taste. THE\r\n PRESENTATION: Transfer the sauce to a serving bowl set on a platter.\r\n Arrange the wings around the bowl and garnish the platter with the\r\n coriander.\r\n', '', 'n/a', 1095040076, 'T', 'approved'); INSERT INTO `items` VALUES (162, 'Albondigas En Salsa Chipotle', 6, 4, '---------------------------------MEATBALLS---------------------------------\r\n 1/2 lb Beef, ground finely\r\n 1/2 lb Pork, ground finely\r\n 1/3 c Onions, finely chopped\r\n 2 tb Flour\r\n 1 tb Cilantro, fresh minced\r\n 1/2 ts Oregano, dried\r\n 1/4 ts Cumin, ground\r\n 1 Egg, beaten\r\n 3 tb Vegatable oil\r\n\r\n-----------------------------------SAUCE-----------------------------------\r\n 1 tb Vegatable oil\r\n 1 Onion, chopped\r\n 2 Garlic cloves, chopped\r\n 1 c Tomato sauce\r\n 2 Chipotles, canned in adobo\r\n -sauce, stemmed and chopped\r\n 2 tb Adobo sauce (from chiles)\r\n 1/2 c Beef broth\r\n\r\n-------------------------------TORTILLA CUPS-------------------------------\r\n 6 Flour tortillas (6 inch)\r\n Vegatable oil for frying\r\n Chopped lettuce\r\n| MEATBALLS: Combine all the meatball ingredients, except the oil, and mix\r\n well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove,\r\n and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute\r\n the onion and garlic until soft. Add the remaining sauce ingredients, bring\r\n to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce\r\n is thickened. Place the sauce in a blender or food processor and puree\r\n until smooth. Return the sauce to the pan, add the meatballs, and heat\r\n through. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth\r\n of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it\r\n float for a couple of seconds. Press the center into the oil with a can or\r\n ladle to form a bowl and fry until crisp, remove, and drain. To serve,\r\n place the lettuce in each of the tortilla cups, top with the albondigas,\r\n and serve.\r\n', '', 'n/a', 1095040170, 'T', 'approved'); INSERT INTO `items` VALUES (163, 'All-American Egg Rolls', 18, 0, '1 qt Cooking oil\r\n 15 ea Cloves fresh garlic, peeled\r\n 1/2 c Real mayonnaise\r\n 1/2 c Softened cream cheese\r\n 2 tb Prepared mustard\r\n 4 ea Polish sausages\r\n 1 Egg\r\n 1/4 ts Milk\r\n 8 lg Egg roll wrappers\r\n Chopped parsely\r\n|Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic,\r\n mayonnaise, cheese, and mustard in blender until smooth. Remove from\r\n blender. Cut each Polish sausage into two shorter halves and score\r\n lengthwise. Beat egg and milk with fork until smooth. Place each sausage\r\n half at end of egg roll wrapper, add a dollop of mustard sauce and roll\r\n sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until\r\n lightly browned on all sides. Garnish with chopped parsley and serve with\r\n extra mustard sauce.\r\n', '', 'n/a', 1095040210, 'T', 'approved'); INSERT INTO `items` VALUES (164, 'Almirah Boscotakia (Salty Biscuits)', 18, 0, ' 3 c Flour\r\n 3 ts Baking powder\r\n 1 ts Coarse salt\r\n 1/2 c Kefalotiri cheese, grated\r\n 1/3 c Sweet butter or shortening\r\n 1 c Milk\r\n| Sift dry ingreds. into bowl. Add butter (or shortening) and work butter\r\n into flour with fingertips until mixture resembles coarse crumbs. Add\r\n cheese and milk, and work the whole together (dough will be soft). Lightly\r\n flour a marble-top table (or bread board) and your rolling pin.\r\n \r\n Roll out dough about 1/4 to 1/2" thick.\r\n \r\n Using small biscuit cutter (floured), cut dough into round shapes about\r\n 1 1/2" in diameter. Place on lightly greased (or buttered) baking sheet in\r\n preheated 375 F. oven for abt. 15 min., or until golden brown.\r\n \r\n Makes about 36 appetizer size biscuits.\r\n', '', 'n/a', 1095040325, 'T', 'approved'); INSERT INTO `items` VALUES (165, 'Almond Fried Shrimp', 18, 0, ' 1 c All purpose flour\r\n 1 pn Salt\r\n 2 c Milk\r\n 4 ea Eggs\r\n 12 ea Uncooked jumbo shrimp\r\n 1 1/2 c Sliced almonds (5 oz)\r\n 6 c Vegetable oil\r\n|Peel, devein and butterfly shrimp, leaving tails intact. Line large baking\r\n sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk\r\n and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake\r\n off excess. Dip shrimp (not tails) in milk mixture. Press almonds over\r\n shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails\r\n up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up\r\n to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~.\r\n Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook\r\n until deep golden brown, about 3 minutes. Transfer to paper towels using\r\n slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail\r\n sauce, tartar sauce and lemon wedges.\r\n', '', 'n/a', 1095040367, 'T', 'approved'); INSERT INTO `items` VALUES (166, 'Almond Mushroom Pate', 18, 0, ' 2 tb Margarine\r\n 1 x Sm Onion, chopped (1/4 c)\r\n 1 x Clove garlic, minced\r\n 1 1/2 c Sliced Mushrooms (4 oz)\r\n 1/2 ts Tarragon\r\n 1 c Blanched Whole Almonds(6 oz)\r\n 1 tb Lemon juice\r\n 2 ts Soy Sauce\r\n 1 ds White Pepper\r\n 2 tb Cream Cheese, opt. *\r\n \r\n * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped\r\n almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,\r\n optional\r\n| In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute\r\n until tender but not browned. Add tarragon, stir until it is softened.\r\n Pour mixture into a bowl of food processor. Add remaining ingredients.\r\n Process until mixture is smooth. Add cheese if you prefer a more spreadable\r\n consistency. Spoon into a serving bowl. Top with garnish of your choice.\r\n Makes 1 1/2 cups.\r\n People who do not like ordinary pate seem to love this one. Vary the herbs\r\n and substitute the vegetables as you wish. Serve with water crackers, thick\r\n slices of crusty French bread, thin slices of whole wheat bread, or\r\n unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute\r\n other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t\r\n fennel for the tarragon and 1 c whole pecans for\r\n the almonds ~ vary the flavor by using other seasonings such as basil,\r\n oregano,\r\n dillweed, curry powder, or nutmeg.\r\n', '', 'n/a', 1095040431, 'T', 'approved'); INSERT INTO `items` VALUES (167, 'Ambrosia Rose''', 18, 0, ' 4 Grapefruit\r\n 1 Pineapple\r\n 1/2 c Sugar (or more to taste)\r\n Nutmeg\r\n 6 Oranges\r\n 1 pt Strawberries\r\n Shredded coconut\r\n 1/2 c White or rose'' wine\r\n| Dice pinepple; cut grapefruit and oranges in sections. Wash berries and\r\n remove stems; add to fruits. Add sugar and let steep for several hours in\r\n refrigerator. Before serving, add wine. Sprinkle with shredded coconut\r\n and nutmeg.\r\n', '', 'n/a', 1095040505, 'T', 'approved'); INSERT INTO `items` VALUES (168, 'Anchor Bar Buffalo Wings', 18, 0, ' ** the sauce **\r\n 6 tb Louisiana hot sauce; (3 oz.)\r\n 1/2 Margarine; not butter!\r\n 1 tb White vinegar\r\n 1/8 ts Celery seed\r\n 1/8 ts Cayenne pepper; to 1/4 tsp\r\n 1/4 ts Red pepper\r\n 1/8 ts Garlic salt\r\n 1 ds Black pepper\r\n 1/4 ts Worcestershire sauce\r\n 1 ts Tabasco sauce; to 2 tsp\r\n Carrot and celery sticks\r\n Marie''s bleu cheese dressing\r\n|This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in\r\n Buffalo.\r\n \r\n The Sauce This makes enough for about 30 "wingettes". Mix all the\r\n ingredients in a small sauce pan over low heat until the margarine is\r\n completely melted. Sti occasionally.\r\n \r\n The Wings Fry the wings in a deep fryer set at 375 degrees F., using\r\n vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain\r\n the wings for wings have been fried, pour the sauce over them, cover the\r\n bowl, and shake to completely coat the wings. They can be eaten now, or you\r\n can put them o for a few minutes to get an extra-crispy coating. Serve with\r\n carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK''S, now\r\n Durkee''s)\r\n', '', 'n/a', 1095040573, 'T', 'approved'); INSERT INTO `items` VALUES (169, 'Andouille in Comforting Barbecue Sauce', 18, 0, '4 c Onions, finely chopped\r\n 1 c Celery, finely chopped\r\n 1 c Bell pepper, finely chopped\r\n 1 c Parsley, finely chopped\r\n 1 c Peanut oil\r\n 1 T Garlic, finely chopped\r\n 3 c Steak sauce\r\n 1/2 c Louisiana hot sauce OR\r\n 3 c Ketchup\r\n 2 T Cayenne pepper\r\n 3 t Salt, to taste\r\n 1 c Southern Comfort Liquor\r\n 1 lb Andouille sausage\r\n|Saute onions, celery, bell pepper, and parsley in peanut oil until the\r\n onions are clear or tender. Add garlic and cook a little longer. Add\r\n steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern\r\n Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes\r\n about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1\r\n lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup\r\n sauce. Heat well on stove or in a chafing dish. Serve with small pieces\r\n of French bread or use teethpicks to spear andouille. You will need plenty\r\n of napkins, also, too. "Other smoked sausages may be used, but we like\r\n andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ."\r\n', '', 'n/a', 1095040628, 'T', 'approved'); INSERT INTO `items` VALUES (171, 'Antipasto Kabobs', 18, 0, ' 8 ea Salami -- casing removed\r\n 2 tb Lemon juice -- freshly\r\n Squeeze\r\n 8 ea Pepper, pickled, mild -- sm\r\n 1 tb Vinegar -- balsamic\r\n 2 ea Zucchini -- quarter\r\n Crosswise\r\n 1/4 ts Oregano -- dried\r\n 16 ea Olives, black -- pitted\r\n 1 ea Garlic, clove -- minced\r\n 16 ea Tomatoes, cherry -- washed\r\n 1/4 ts Salt\r\n Drained\r\n 1/4 ts Pepper, fresh ground --\r\n White\r\n 1/3 c Oil -- olive\r\n| Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice\r\n of salami around a small pepper. Thread on skewer. Thread on a piece of\r\n zucchini, an olive, a tomato, then another olive and another tomato. Repeat\r\n with the remaining skewers. Set kabobs aside.\r\n \r\n Light the coals. Mix remaining ingredients for dressing. Brush kabobs\r\n with dressing. When coals are hot, set kabobs on grill rack about 4 to 6\r\n inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or\r\n twice as needed. Food should be hot and beginning to char.\r\n \r\n Transfer kabobs to serving dish.\r\n', '', 'n/a', 1095040862, 'T', 'approved'); INSERT INTO `items` VALUES (172, 'Barbequed Pork', 6, 1, ' 1/2 teaspoon ground cinnamon\r\n 1/4 cup soy sauce\r\n 1 green onion -- cut in half\r\n 2 tablespoon dry red wine\r\n 1 clove garlic -- crushed\r\n 1 tablespoon brown sugar\r\n 2 whole pork tenderloins\r\n 1 tablespoon honey\r\n (about 12 oz each)\r\n 2 teaspoon red food coloring -- optional\r\n trimmed\r\n|Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and \r\ngarlic in large bowl. Add pork, turning tenderloins to coat completely. \r\nCover and refrigerate 1 hour or overnight, turning meat occasionally. \r\nDrain pork, reserving marinade. Place tenderloins on wire rack over baking \r\npan. Bake in preheated 350F oven, turning and basting often with reserved \r\nmarinade, until cooked through, about 45 minutes. Remove pork from oven; \r\ncool. Cut into diagonal slices. Makes about 8 appetizer size servings This \r\nis very nice served with green onion curls.\r\n', '', 'n/a', 1095040948, 'T', 'approved'); INSERT INTO `items` VALUES (173, ' Bbq Pork Lo Mein', 6, 1, ' 2 tablespoon sesame oil\r\n 2 tablespoon vegetable oil\r\n 1 teaspoon ginger -- finely chopped\r\n 2 cup bok choy -- cut into 1/2" pie\r\n 1 1/2 cup bean sprout\r\n 8 ounce chinese bbq pork\r\n 1/2 cup chicken broth\r\n 2 tablespoon oyster sauce\r\n 1 tablespoon soy -- dark\r\n 1/2 teaspoon sugar\r\n pepper -- dash\r\n|1. Cook noodles in plenty of boiling water, when al dente, drain and toss \r\nwith sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heat \r\nwok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok \r\nchoy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when broth \r\nis hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve \r\nVariations, instead of pork, use left over cooked, roast beef, lamb, \r\nshrimp or chicken, other fresh vegetables in season can be used in place \r\nof the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein \r\nnoodles ', '', 'n/a', 1095040989, 'T', 'approved'); INSERT INTO `items` VALUES (174, 'Bogracs Gulyas (kettle goulash)', 8, 11, ' 4 T Bacon fat\r\n 5 ea Onions, Lg; coarsly chopped\r\n 2 ea Green peppers, Lg; chopped\r\n 3 ea Garlic clove; minced\r\n 1 1/2 T Hungarian Paprika\r\n 3 lb Beef, stewing; in 1" cubes\r\n 1 x Pepper; to taste\r\n 1 x Salt; to taste\r\n 6 oz Tomato paste\r\n 1 x Sour cream; at room temp.\r\n| Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions,\r\n peppers, and garlic until the onions are limp and transparent. Add\r\n paprika and cook until it has lost its raw taste. Add beef and\r\n remaining ingredients except sour cream. Stir well to combine. Simmer\r\n in preheated oven for 1 1/2 to 2 hours or until the meat is tender.\r\n Adjust oven temperature during cooking time so contents of pot remain\r\n at a simmer. Serve in shallow soup bowls with a tablespoon of sour\r\n cream atop each serving.\r\n 6 servings\r\n', '', 'n/a', 1095112140, 'T', 'approved'); INSERT INTO `items` VALUES (175, 'Cuban Black Bean Soup', 8, 11, '1 lb Black beans, dried\r\n 1 c Onion; chopped\r\n 1 T Margarine or butter\r\n 4 c Water\r\n 1 ea Bouillon cube, beef\r\n 12 oz Ham, cooked lean\r\n 2 ea Bay leaves\r\n 1/2 t Thyme, dried leaf\r\n 1/2 t Oregano, dried leaf\r\n 1/2 t Salt\r\n 1 ea Red pepper, dried whole\r\n 1 c Green pepper; chopped\r\n 1/3 c Dark rum (optional)\r\n 1 c Sour cream (optional)\r\n|Sort and soak beans overnight; drain and discard soak water. In a\r\n 4-quart pot, saute onion in butter or marg until tender but not\r\n browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into\r\n 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to\r\n boil; reduce heat. Cover and simmer until beans are tender, 1 to\r\n 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato\r\n masher or fork. Add mashed beans to stew; stir to thicken. Remove ham\r\n and dice. Remove bay leaves and red pepper, if used and discard. Add\r\n diced meat, green pepper and rum (if desired) to beans. Cover and\r\n simmer 15 minutes. Serve beans over rice and top with sour cream if\r\n desired.', '', 'n/a', 1095112276, 'T', 'approved'); INSERT INTO `items` VALUES (176, 'Shrimp Soup', 8, 11, ' Yield: 10 servings\r\n \r\n 8 c Chicken stock\r\n 2 t Louisiana hot sauce\r\n 1 c Green onions, chopped\r\n 1/2 c Celery, chopped\r\n 1 x Salt, to taste\r\n 1 T Garlic, diced\r\n 1 T Lea & Perrins\r\n 1 c Parsley, chopped\r\n 2 c White wine, dry\r\n 2 lb Shrimp, chopped\r\n |Put ingredients, except shrimp, in chicken stock. Bring to\r\n boil and then lower heat. Cover, and cook for 45 minutes.\r\n Add shrimp and simmer for 30 minutes more.\r\n You may wish to experiment with the amount of wine you use.\r\n 2 cups in the pot may be a bit much for some taste. If that\r\n is so, you may take the rest internally.\r\n From Justin Wilson''s "Outdoor Cooking With Inside Help"\r\n', '', 'n/a', 1095112325, 'T', 'approved'); INSERT INTO `items` VALUES (177, 'ALL DAY CHICKEN', 25, 0, ' 2 tablespoons Frozen OJ\r\n 2 cups Chicken stock\r\n 1 teaspoon Salt\r\n 1/4 teaspoon Pepper\r\n 1/2 cup Tomato paste\r\n 2 tablespoons Soy sauce\r\n 2 tablespoons Brown sugar\r\n 2 Cloves garlic -- minced\r\n 1 dash Allspice\r\n Remaining ingredients:\r\n 4 pounds Chicken -- breasts and thighs\r\n 1/4 pound Mushrooms -- sliced\r\n 2 tablespoons Margarine or butter\r\n 11 ounces (1 can) mandarin orange\r\n Sections -- drained\r\n 1/2 Of a medium-large bell\r\n Pepper -- sliced lengthwise\r\n 1/4 teaspoon Ground ginger\r\n 3 tablespoons Cornstarch\r\n 1/4 cup Cold milk\r\n 1/4 cup Cold water\r\n|Marinade:\r\n\r\n The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.\r\n\r\n In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.\r\n\r\n 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.\r\n\r\n Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.\r\n\r\n', '', 'n/a', 1095112908, 'T', 'approved'); INSERT INTO `items` VALUES (178, 'All-Day-Long Crockpot Beef', 25, 0, '1 1/2 pounds beef roast -- * see note\r\n 1/2 teaspoon black pepper\r\n 2 garlic cloves -- minced\r\n 1/2 package onion soup mix\r\n 2 teaspoons Worcestershire sauce\r\n 1 teaspoon steak sauce\r\n 3 carrots -- sliced\r\n 2 celery stalks -- diced\r\n 1 green bell pepper -- chopped\r\n 1 yellow onion\r\n 1/2 cup water\r\n 1/2 cup tomato juice\r\n|Use any cut of beef roast desired.\r\n\r\n 1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.\r\n 2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.\r\n 3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.\r\n 4. Turn the crockpot to high for 30 minutes, or, if you''re in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.\r\n\r\n* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.\r\n\r\n When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot ', '', 'n/a', 1095112971, 'T', 'approved'); INSERT INTO `items` VALUES (179, ' AMISH-STYLE CHICKEN AND CORN SOUP', 25, 0, '1/2 Stewing hen or fowl\r\n 2 quarts Chicken stock or broth\r\n 1/4 cup Onion -- coarsely chopped\r\n 1/2 cup Carrots -- coarsely chopped\r\n 1/2 cup Celery; coarsely chopped\r\n 1 teaspoon Saffron threads -- (optional)\r\n 3/4 cup Corn kernels -- (fresh/frozen)\r\n 1/2 cup Celery -- finely chopped\r\n 1 tablespoon Parsley -- fresh chopped\r\n 1 cup Egg noddles -- cooked\r\n|Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.\r\nBring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces.\r\nStrain the saffron broth through a fine sieve. (Note:\r\nThe soup can be made through this step in advance.\r\nSimply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.\r\nContinue with recipe.) Add the corn, celery, parsley, and cooked noodles to the broth', '', 'n/a', 1095113049, 'T', 'approved'); INSERT INTO `items` VALUES (180, 'Anns ruby chicken', 25, 0, ' 2 pounds Chicken -- pieces\r\n 1 medium Onions -- chopped\r\n 2 tablespoons Oil\r\n 2 teaspoons Salt\r\n 1 teaspoon Pumpkin pie spice\r\n 1 can Orange juice -- concentrated\r\n 2 teaspoons Orange peel -- grated\r\n 1 pound Cranberries\r\n 1 cup Sugar\r\n|\r\nNight before: Chop onions, thaw orange juice and chicken, measure spices.\r\n\r\n In the morning: Add ingredients to crockpot. Cook 8-10 hours, till done. Serve over hot cooked rice.\r\n\r\n', '', 'n/a', 1095113166, 'T', 'approved'); INSERT INTO `items` VALUES (181, 'APPLE-GLAZED ROAST PORK', 25, 0, '4 pounds Pork loin roast\r\n 6 each Apples\r\n 1/4 cup Apple juice\r\n 3 tablespoons Sugar -- brown\r\n 1 teaspoon Ginger -- ground|Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.\r\n\r\n Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples.\r\nCombine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. ', '', 'n/a', 1095113213, 'T', 'approved'); INSERT INTO `items` VALUES (182, ' BAKED CAJUN CHICKEN', 25, 0, '1 1/2 pounds To 2 lb chicken -- meaty\r\n (breasts, thighs -- drumstick)\r\n Nonstick spray coating\r\n 2 tablespoons Nonfat milk\r\n 2 tablespoons Onion powder\r\n (I perfer real onion)\r\n 1/2 Dried thyme -- crushed\r\n 1/4 teaspoon Garlic salt\r\n 1/8 teaspoon To 1/4 ts grd white pepper\r\n 1/8 teaspoon To 1/4 ts grd black pepper\r\n|Remove skin from chicken. Rinse chicken, pat dry.\r\nSpray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.\r\n', '', 'n/a', 1095113280, 'T', 'approved'); INSERT INTO `items` VALUES (183, ' BAR-B-Q''D PORK STEAKS', 25, 0, ' 6 Pork Steaks OR Chops\r\n 1 teaspoon Fat\r\n 1 1/2 cups Ketchup\r\n 1 1/2 cups Water\r\n 1/4 cup Vinegar\r\n 1/4 cup Worcestershire Sauce\r\n 2 teaspoons Salt\r\n 2 teaspoons Chili Powder\r\n 2 teaspoons Paprika\r\n 1 teaspoon Pepper\r\n 1/2 teaspoon Accent\r\n 2 large Onions -- sliced very thin\r\n 1 teaspoon Salt\r\n 1 teaspoon Accent\r\n 1/4 teaspoon Pepper\r\n|Use a 5 qt. crockpot. Place fat in crockpot and melt on HIGH. Add meat and turn to coat with fat. Season meat with mixture of last 3 ingred. Add all other ingred. Cook on LOW for 8-9 hrs.\r\n', '', 'n/a', 1095113378, 'T', 'approved'); INSERT INTO `items` VALUES (184, 'BARBECUE BEEF SANDWICHES', 25, 0, '3 pounds Beef rump roast\r\n 3 tablespoons Flour\r\n 15 ounces Tomato sauce\r\n 1/2 cup Onions-chopped\r\n 1/3 cup Brown sugar -- packed\r\n 2 tablespoons Lemon juice\r\n 1 tablespoon Beef instant bouillon\r\n 1 1/2 teaspoons Chili powder\r\n 1 Cl Garlic -- chopped fine\r\n 1 teaspoon Dry mustard\r\n Hamburger buns\r\n|Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve over buns.\r\n', '', 'n/a', 1095113513, 'T', 'approved'); INSERT INTO `items` VALUES (185, 'Beef-Barley Stew', 8, 12, '1 pound extra-lean ground beef\r\n 1/2 cup chopped onion (about 1 medium)\r\n 2 cups beef broth\r\n 2/3 cup uncooked barley\r\n 2 teaspoons chopped fresh oregano\r\n OR\r\n 1/2 teaspoon dried oregano leaves\r\n 1/4 teaspoon salt\r\n 1/4 teaspoon pepper\r\n 1 (16 ounce) can whole tomatoes -- undrained\r\n 1 (8 ounce) can sliced water chestnuts -- undrained\r\n 1 (10 ounce) package frozen mixed vegetables\r\n\r\n|Heat oven to 350º. Spray 10-inch nonstick skillet with nonstick cooking\r\nspray. Cook ground beef and onion in skillet over medium heat, stirring\r\noccasionally, until beef is brown; drain. Mix beef mixture and remaining\r\ningredients except frozen mixed vegetables in 3-quart casserole; break up\r\ntomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and\r\nbake 30 to 40 minutes longer or until barley is done.\r\n\r\n', '', 'n/a', 1095132863, 'T', 'approved'); INSERT INTO `items` VALUES (186, ' 4 Bean Casserole', 26, 0, ' 2 Pounds Hamburger\r\n 1 Pound Bacon\r\n 4 Cans Beans\r\n 1/2 Cup Catsup\r\n 1 Tablespoon Mustard\r\n 2 Tablespoons Worcestershire Sauce\r\n Salt -- to taste\r\n Pepper -- to taste\r\n 3 Tablespoons Vinegar\r\n 1/2 Cup Brown Sugar\r\n Onion\r\n|Place all ingredients in a casserole dish and bake.\r\n\r\n', '', 'n/a', 1095443474, 'T', 'approved'); INSERT INTO `items` VALUES (187, 'Biscuit Topped Stroganoff', 26, 0, ' 1 pound lean ground beef\r\n 1 onion -- chopped\r\n 1/2 green pepper -- chopped\r\n 1 teaspoon salt\r\n 1 can mushroom soup\r\n 2 tablespoons pimiento -- chopped\r\n 1 pint sour cream\r\n 2 cans biscuits -- refrigerated\r\n|Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer \r\nuncovered 10 minutes, stir in sour cream. Bring just to a boil, remove \r\nfrom heat and pour into 1 1/2 quart baking dish. Top with Biscuits.\r\n\r\nBake 20 to 25 minutes at 375 degrees or until biscuits are done.\r\n', '', 'n/a', 1095443526, 'T', 'approved'); INSERT INTO `items` VALUES (188, ' Broccoli Casserole', 26, 0, ' 1 Cup Rice, Instant\r\n 1 Can Cream Of Mushroom Soup\r\n 1 Can Cream Of Chicken Soup\r\n 1 Package Frozen Broccoli\r\n Cheese -- grated\r\n|Combine and heat thoroughly at 350 degrees.\r\n\r\n', '', 'n/a', 1095443583, 'T', 'approved'); INSERT INTO `items` VALUES (189, 'Cedric''s Casserole', 26, 0, '1 medium onion -- chopped\r\n 2 tablespoons butter\r\n 1/2 pound ground beef\r\n 3/4 teaspoon salt\r\n 1/8 teaspoon pepper\r\n 6 cups cabbage -- coarsely shredded\r\n 10 1/2 ounces tomato soup, condensed\r\n\r\n|Add onion and butter together and heat throughout but not browning. \r\nSpread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with \r\nmeat mixture. Top with 3 more cups of shredded cabbage. Pour over the top \r\nthe tomato soup. Bake 1 hour and serve.\r\n', '', 'n/a', 1095443663, 'T', 'approved'); INSERT INTO `items` VALUES (190, 'Cheese & Spinach Pie - Kiesch', 26, 0, '1 pie shell -- 9", deep dish\r\n 2 slices swiss cheese\r\n 1/2 cup cooked spinach -- chopped\r\n 1/2 cup sliced mushrooms\r\n 1 can tender chunk ham * -- chicken or turkey\r\n -- flake with fork\r\n 3 egg -- beaten\r\n 1 cup half and half\r\n 2 teaspoons flour\r\n 1/2 teaspoon salt\r\n 1/4 cup shredded cheddar cheese\r\n\r\n|Place Swiss cheese on bottom of pie crust. Sprinkle with spinach, \r\nmushrooms and tender chunk meat.\r\nMix next four ingredients, pour into pie shell. Sprinkle with cheddar \r\ncheese. Bake at 350 degrees for 40 or 45 minutes.\r\n\r\nServes 4 - 6.\r\n\r\nServe with salad, lettuce, onion rings - 1 large onion. walnuts or pecans \r\ntoasted - handful.\r\nVery good.\r\n2 cans drained Mandarine oranges, mix with cream Italian dressing.\r\n', '', 'n/a', 1095443716, 'T', 'approved'); INSERT INTO `items` VALUES (191, 'Chicken Almondine Casserole', 26, 0, ' 2 1/2 pounds fryer chicken -- (up to 3)\r\n 1 6 ounces box long grain and wild rice\r\n 1 tablespoon margarine\r\n 1/4 cup adams diced onions\r\n 2 1/4 cups chicken broth\r\n 1 can french style green beans -- drained\r\n 1 can cream of chicken soup\r\n 3/4 cup almonds -- sliced\r\n 1 can pimentos -- chopped\r\n 1 teaspoon ground black pepper\r\n 1/2 teaspoon garlic salt\r\n 2 tablespoons bacon bits\r\n|Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to \r\ndebone and cut into bite size pieces.\r\n\r\nAdd rice, margarine and onions to chicken bouillon; cook over low heat \r\napproximately 25 minutes or until all water is absorbed.\r\n\r\nIn a large casserole dish combine green beans, soup, 1/2-cup almonds, \r\npimentos, black pepper, garlic salt and chicken.\r\n\r\nAdd hot rice last and mix all ingredients thoroughly.\r\n\r\nSprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.\r\n\r\nCover and heat at 350 degrees 35 - 30 minutes.\r\n\r\nServe steaming hot.\r\n', '', 'n/a', 1095443777, 'T', 'approved'); INSERT INTO `items` VALUES (192, 'Chicken Breast Casserole', 26, 0, ' 1 can mushroom soup\r\n 1 can celery soup\r\n 2/3 cup milk\r\n 1 cup rice -- whole grain\r\n -- uncooked\r\n 2 tablespoons chopped pimentos\r\n chicken breasts\r\n 1/2 package lipton onion soup mix\r\n|In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and \r\nrice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1 \r\n1/2 hours.\r\n', '', 'n/a', 1095443824, 'T', 'approved'); INSERT INTO `items` VALUES (193, 'Chicken Casserole', 26, 0, ' 1 fryer -- boil and debone\r\n 1 can cream of mushroom soup\r\n 1 can chicken broth\r\n 1 carton borden jalepano sour cream dip\r\n 1 dash celery salt\r\n 1 large onion -- chopped fine\r\n 1 1/2 tubes ritz crackers\r\n|Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dish \r\nCombine all other ingredients and pour over crumbled crackers. Bake at 350 degrees for about 30 minutes.\r\n', '', 'n/a', 1095443862, 'T', 'approved'); INSERT INTO `items` VALUES (194, 'Chiles Rellenos Casserole', 26, 0, ' 2 can whole green chili peppers*\r\n 3 cups sharp cheddar cheese**\r\n 4 green onions -- sliced\r\n 3 cups shredded mozzarella cheese\r\n 6 eggs\r\n 4 cups milk\r\n 3/4 cup all-purpose flour\r\n 1/4 teaspoon salt\r\n 2 can green chili salsa| 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise \r\nand remove seeds and pith. Spread chilies in a single layer in a greased \r\n9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 \r\ncups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, \r\nflour, and salt together until smooth. Pour over chilies and cheese. Bake \r\nin a 325 degrees oven for 50 minutes or until a knife inserted in custard \r\ncomes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups \r\nmozzarella cheese. Sprinkle over casserole and return to oven for 10 \r\nminutes or until cheese melts. Let stand for 5 minutes before serving.\r\n\r\n Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams \r\ncholesterol, 490 calories.\r\n', '', 'n/a', 1095443963, 'T', 'approved'); INSERT INTO `items` VALUES (195, ' Chili Casserole With Cornmeal Topping', 26, 0, ' 1 pound ground beef\r\n 1 small onion -- chopped\r\n 1 clove garlic -- chopped\r\n 1 tablespoon chili powder -- (up to 2)\r\n 1 tablespoon bisquick baking mix\r\n 3 tablespoons water\r\n 1 can tomatoes\r\n 1 can whole kernel corn -- drained\r\n 1 can chopped pitted ripe olives -- drained\r\n 1 1/2 teaspoons salt\r\n 3/4 cup bisquick baking mix\r\n 3/4 cup cornmeal\r\n 2/3 cup milk\r\n 1 egg\r\n|Heat oven to 350 degrees. Cook and stir beef, onion and garlic until \r\nbrown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add \r\nto beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour \r\ninto ungreased square baking dish, 8x8x2 inches, or 2 quart round \r\ncasserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over \r\nbeef mixture. Bake until golden brown, 50 to 60 minutes.\r\n\r\n', '', 'n/a', 1095444009, 'T', 'approved'); INSERT INTO `items` VALUES (196, 'Corn Beef Casserole', 26, 0, ' 6 ounces macaroni\r\n 12 ounces corned beef brisket, canned -- cubed\r\n 1 can cream of chicken soup\r\n 1 cup milk -- optional\r\n 1/2 cup chopped onions\r\n 1 cup bread crumbs -- buttered, OR\r\n 1 cup potato chips -- crushed\r\n\r\n|Cook macaroni in boiling salted water, drain and rinse. Set aside.\r\n\r\nCombine all remaining ingredients except bread crumbs.\r\n\r\nAlternate beef mixture with layers of macaroni in greased 2 quart \r\ncasserole. Top with buttered bread crumbs or crushed potato chips. \r\n\r\nBake at 350 degrees for 1 hour.\r\n\r\n', '', 'n/a', 1095444045, 'T', 'approved'); INSERT INTO `items` VALUES (197, 'Corn Casserole', 26, 0, '2 cups corn, cream-style\r\n 1/4 teaspoon pepper\r\n 1 cup dry bread crumbs -- med. fine\r\n 1 cup milk\r\n 2 tablespoons chopped green bell pepper\r\n 1 teaspoon salt\r\n 4 ounces cheddar cheese -- cut in strips\r\n 3 slices bacon -- cut into 1 1/2" leng\r\n|Combine first 6 ingredients. Pour into 10x6x2" baking dish. Arrange \r\nalternate pieces of bacon and cheese across top. Bake at 325 degrees for \r\n1 hour. \r\n', '', 'n/a', 1095444100, 'T', 'approved'); INSERT INTO `items` VALUES (198, ' Corn-Rice Casserole', 26, 0, ' 1 cup chopped celery\r\n 1 cup chopped onion\r\n 3/4 tablespoon butter -- melted\r\n 2 cups cooked regular rice\r\n 1 can whole kernel white corn -- drained (16 oz.)\r\n 1/4 cup slivered almonds\r\n 1 Cup milk\r\n 1/2 teaspoon salt\r\n 1/4 teaspoon pepper\r\n|Combine all ingredients; spoon into a 2 quart casserole.\r\n\r\n Bake, uncovered, at 350 degrees for 1 hour.\r\n', '', 'n/a', 1095444143, 'T', 'approved'); INSERT INTO `items` VALUES (199, 'Crumb Topping', 26, 0, 'Soft Crumbs form bread slices\r\n 1 tablespoon butter\r\n 1 tablespoon minced parsley\r\n| Toss the crumbs and butter together in a fry pan over medium heat until \r\nbrown.\r\n\r\n Remove from heat and add parsley.\r\n\r\n Sprinkle on top of casserole before baking in oven.\r\n\r\n', '', 'n/a', 1095444202, 'T', 'approved'); INSERT INTO `items` VALUES (200, 'Cubed Steak and Rice', 26, 0, '4 cube steaks\r\n salt and pepper -- to taste\r\n 1 cup rice -- un`\r\n 1 can beef broth\r\n 1 can consomme\r\n 1 cup water|Brown and season steak. Place in casserole dish. Pour rice over steak. \r\nMix broth, consomme and water. Pour over steak and rice. Cover; cook \r\nabout 1 hour at 400 degrees.\r\nServe Hot.\r\n\r\n', '', 'n/a', 1095444244, 'T', 'approved'); INSERT INTO `items` VALUES (201, 'Deluxe Turkey Potpie', 26, 0, ' 1 tablespoon vegetable oil\r\n 3 large ribs -- celery, cut into 1"\r\n -- slices\r\n 3 Medium-size carrots -- cut into 1" chunks\r\n 1 large onion -- cut into 1" chunks\r\n 3 Medium-size red-skinned potatoes -- cut into 1" chunks\r\n 2 cloves garlic -- crushed\r\n 3 cans low-sodium chicken broth -- (10 1/2 oz.)\r\n 1 teaspoon dry mustard\r\n 1 teaspoon paprika\r\n 1 teaspoon dried thyme leaves\r\n 1/4 teaspoon salt\r\n 1/8 teaspoon freshly ground black pepper\r\n 1/8 teaspoon hot red pepper sauce\r\n 2 Homemade pastry pie crust -- or 1\r\n 1 15 ounce pa all-ready piecrusts\r\n 1 large egg yolk\r\n 1 tablespoon water\r\n 1/4 cup butter\r\n 1/4 cup all-purpose flour\r\n 10 ounces frozen peas\r\n 8 ounces sliced cooked turkey breast\r\n|In deep 12" skillet over medium-high heat, heat oil; add celery, carrots, \r\nonion and potatoes; cook 15 minutes, stirring occasionally until \r\nvegetables are lightly browned. Add garlic; cook 1 minute. Stir in \r\nchicken broth. Reduce heat to low; simmer, covered, 25 minutes until \r\nvegetables are tender.\r\n\r\n Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin \r\ndishes.\r\n\r\n If using homemade pastry, roll out on lightly floured surface to 1/8" \r\nthickness; or unfold all-ready piecrusts. Using bottom of one gratin dish \r\nas pattern, cut out 1 "lids"; cut out small hole in center of each and \r\nseveral slits as vents for steam. Arrange on ungreased large cookie \r\nsheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake \r\n10 to 12 minutes until lightly browned.\r\n\r\n In small saucepan over medium heat, melt butter; add flour; stir until \r\nsmooth. Cook 2 minutes, stirring frequently; remove from heat. Stir \r\nmixture gradually into vegetables simmering in skillet; cook 2 to 3 \r\nminutes longer, stirring occasionally until thickened. Stir in peas and \r\nturkey; remove from heat.\r\n\r\n Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on \r\ntop of each; bake 5 to 10 minutes until filling is heated through.\r\n', '', 'n/a', 1095444290, 'T', 'approved'); INSERT INTO `items` VALUES (202, 'Do-Ahead Individual Hamburger-Bean Casseroles', 26, 0, '1 pound ground beef\r\n 1/2 cup chopped onion\r\n 1 clove garlic -- crushed\r\n 1 tablespoon prepared mustard\r\n 16 ounces pork and beans -- canned\r\n 8 ounces tomato sauce\r\n 1 drops Biscuits -- see recipe\r\n\r\n|Crumble ground beef into 2-quart microwave casserole; add onion and \r\ngarlic.\r\n\r\n Cover loosely and microwave on high (100%) 3 minutes; break up beef and \r\nstir. Cover and microwave until very little pink remains in beef, 2 to 3 \r\nminutes longer; drain.\r\n\r\n Stir in mustard, pork and beans and tomato sauce.\r\n\r\n Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup \r\neach).\r\n\r\n Cover tightly and freeze.\r\n\r\n Prepare Drop Biscuits.\r\n\r\n For each serving, microwave 1 minute; rotate casserole 1/2 turn. \r\nMicrowave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer.\r\n\r\n', '', 'n/a', 1095444342, 'T', 'approved'); INSERT INTO `items` VALUES (203, 'Dough Formulas For Quiche', 26, 0, '***NONE***\r\n|These top-quality doughs use plenty of butter - after all, half the \r\npleasure in eating a quiche is enjoying the crisply crunchy buttery pastry \r\ndough that surrounds it. For both formulas, make the dough in your usual \r\nway. To measure the flour, dip a dry-measure cup into the flour, filling \r\nthe cup to overflowing; sweep off the excess level with the lip. \r\n(Measured this way, 1 cup averages 5 ounces or 145 grams.)\r\n\r\nWITH A QUICHE RING\r\n\r\nINGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks \r\nchilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening \r\n2/3 to 1 /Cup iced water\r\n\r\n Wrap and chill the dough for at least 2 hours. Butter the inside of your \r\nquiche ring and the baking sheet (or inside of a false-bottom cake pan). \r\nRoll the chilled dough up onto your pin and unroll over the ring.\r\n\r\n Press dough in place. To make the sides of the free-standing shell \r\nstrong enough to hold the filling, push dough down with your fingers all \r\naround the ring. Work fast so the dough doesn''t soften.\r\n\r\n Roll you pin over the top of the ring to remove excess dough thickening \r\nthe sides.\r\n\r\n Now push the dough up the sides with your thumbs to form a rim standing \r\n1/4" or so above the top of the ring. Patch any thin areas with raw \r\ndough. Prick the bottom of the shell with the tines of a fork.\r\n\r\n Using the dull edge of a table knife, press a decorative pattern on the \r\nrim of the shell. Cover with plastic wrap and chill 30 minutes so shell \r\nwill bake evenly. To freeze the unbaked shell, slip into a plastic bag.\r\n\r\n To prevent a soggy bottom, it''s always best to pre-bake the shell. Kept \r\nthe sides and bottom in place by bracing them with buttered foil and dried \r\nbeans.\r\n\r\n Preheat oven to 450 degrees. Bake in lower middle level until bottom of \r\npastry is set but still slightly soft. (If edges have sunk down, gently \r\npush them up with a spatula, or patch them with raw dough.) Remove liner \r\n(or top pan) and bake a few minutes more, until pastry is just beginning \r\nto color and to separate slightly from edges of mold or pan. Cool for 10 \r\nminutes before unmolding.\r\n\r\n For 2 shells baked in 8" rings or false bottom pans.\r\n\r\n You don''t need an imported ring to bake a shell. Use a cake pan turned \r\nupside down and this special dough.\r\n\r\n Dough on an upside-down pan. Prebake it with a buttered pan on top to \r\nprevent crust from puffing up.\r\n\r\nUPSIDE-DOWN SHELLS\r\n\r\nINGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5 \r\nTbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water \r\nto make 3/4 cup; droplets more water as needed\r\n\r\n For 2 shells baked on 8" upside-down cake pans.\r\n', '', 'n/a', 1095444404, 'T', 'approved'); INSERT INTO `items` VALUES (204, ' Eggplant Casserole', 26, 0, '1 medium eggplant\r\n 3/4 cup mayonnaise\r\n 3/4 cup italian seasoned bread crumbs\r\n 1/2 cup parmesan cheese -- grated\r\n 1 ounce tomato paste\r\n|Peel eggplant and slice into 1/4" slices. Spread with mayonnaise. Pour \r\nbread crumbs on waxed paper, coat each slice will. Place on cookie sheet \r\nand bake at 400 degrees for 15 minutes. \r\nRemove and place slices in overlapping in a shallow baking dish. Pour \r\ntomato paste over and sprinkle with cheese.\r\nBake at 350 degrees for 15 minutes.\r\n', '', 'n/a', 1095444446, 'T', 'approved'); INSERT INTO `items` VALUES (205, 'Eggplant Quiche', 26, 0, ' 1 Eggplant -- peeled and diced\r\n 2 tablespoons butter\r\n Minced garlic\r\n olive oil\r\n Salt\r\n Pepper\r\n Parsley\r\n 1 pinch tarragon\r\n 1/4 cup dry white vermouth\r\n Custard:\r\n 3 large eggs -- blended with enough\r\n -- milk or cream to\r\n -- make 1 1/2 cups in\r\n -- all\r\n 3 tablespoons grated Swiss cheese\r\n 1 Prebaked shell|Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.\r\n\r\n Saute the eggplant in olive oil; add minced garlic, herbs and parsley.\r\n\r\n Add the vermouth and boil for 1/2 minute.\r\n\r\n Strew eggplant in pie shell.\r\n\r\n Pour custard into 1/8" of rim of shell.\r\n\r\n Sprinkle on cheese.\r\n\r\n Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.\r\n\r\n', '', 'n/a', 1095444488, 'T', 'approved'); INSERT INTO `items` VALUES (206, ' Foolproof Beef And Broccoli', 26, 0, ' 3/4 pound beef sirloin steak -- boneless\r\n 1 tablespoon vegetable oil\r\n 1 clove garlic -- minced\r\n 1 medium onion -- cut into wedges\r\n 1 can Campbell''s Cream of Broccoli Soup -- (10 3/4 oz.)\r\n 1/4 cup water\r\n 1 tablespoon soy sauce\r\n 2 cups broccoli flowerets\r\n Hot cooked noodles\r\n\r\n|Slice beef across the grain into very thin strips.\r\n\r\n In skillet, over medium-high heat, in hot oil, cook beef and garlic until \r\nbeef is browned.\r\n\r\n Add onion. Cook 5 minutes, stirring often.\r\n\r\n Stir in soup, water and soy sauce. Heat to boiling.\r\n\r\n Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until \r\nvegetables are tender.\r\n\r\n Serve over hot noodles.\r\n', '', 'n/a', 1095444525, 'T', 'approved'); INSERT INTO `items` VALUES (207, 'Frances Chicken Casserole', 26, 0, ' 1 chicken\r\n 1 small velvette cheese -- box\r\n 1 can cream of mushroom soup\r\n 1 can cream of chicken soup\r\n 1/2 can tomatoes -- rotel\r\n 1 onion\r\n 1 small Dorito chips -- bag\r\n\r\n|Boil and debone chicken.\r\nPut in bottom of pan.\r\nCut up onion onto the chicken.\r\nSlice cheese then add the chips.\r\nMix soups and tomatoes, pour over top.\r\nBake 350 degrees for about 30 minutes or until real hot.\r\n\r\n', '', 'n/a', 1095444587, 'T', 'approved'); INSERT INTO `items` VALUES (208, 'Green Bean Casserole', 26, 0, '1 can green beans -- french style\r\n 1 can cream of mushroom soup\r\n 1 can onion rings\r\n\r\n|In casserole dish mix beans and soup. Top with onion rings. Heat in \r\nmoderate oven for 20 minutes. Mrs Robert F. Lewis\r\n\r\n', '', 'n/a', 1095444624, 'T', 'approved'); INSERT INTO `items` VALUES (209, ' Hamburger Stroganoff', 26, 0, '1 1/2 pounds ground beef\r\n 2 onions -- chopped\r\n 1 teaspoon parsley\r\n 4 ounces mushrooms, canned -- drained and chopped\r\n 1/2 pint sour cream\r\n 1/2 cup milk\r\n 1 can vegetable soup\r\n 1 teaspoon salt\r\n 1/4 teaspoon pepper\r\n biscuit dough -- canned\r\n|Brown beef, then add rest of ingredients and heat thoroughly.\r\n\r\nPut in casserole dish and top with biscuits: Bake 20 to 25 minutes or \r\nuntil brown at 350 degree oven.\r\n\r\n', '', 'n/a', 1095444672, 'T', 'approved'); INSERT INTO `items` VALUES (210, ' Hamburger-Bean Casserole', 26, 0, '1 pound ground beef\r\n 1/2 cup chopped onion\r\n 1 clove garlic -- crushed\r\n 1 tablespoon prepared mustard\r\n 1 can pork and beans -- (16 oz.)\r\n 1 can tomato sauce -- (8 oz.)\r\n 1 drop Biscuits -- See recipe|Heat oven to 350 degrees.\r\n\r\nCook and stir ground beef, onion and garlic in 10" skillet until beef is \r\nbrown; drain.\r\n\r\nMix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1 \r\n1/2 quart round casserole.\r\n\r\nPrepare Drop Biscuits as directed.\r\n\r\nDrop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.\r\n\r\nBake uncovered until biscuits are golden brown, 25 to 30 minutes.\r\n\r\n', '', 'n/a', 1095444716, 'T', 'approved'); INSERT INTO `items` VALUES (211, 'Hot Chicken Salad Casserole', 26, 0, '3 cups chicken -- chopped\r\n 2 cups cooked rice\r\n 1 cup diced celery\r\n 1/2 cup mayonnaise\r\n 2 ounces chopped pimentos\r\n 1 cup cream chicken soup -- undiluted\r\n 1 small can chopped mushrooms -- optional\r\n 3 Hard boiled eggs -- chopped\r\n 2 tablespoons green peppers -- optional\r\n 2 tablespoons chopped onions\r\n 1 tablespoon lemon juice\r\n Salt and pepper to taste\r\n 1/4 cup slivered almonds\r\n 1 cup dry bread crumbs|Mix chicken with all ingredients, except crumbs.\r\n\r\nBake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).\r\n\r\nSprinkle top with crumbs.\r\n\r\n', '', 'n/a', 1095444750, 'T', 'approved'); INSERT INTO `items` VALUES (212, ' Impossible Burrito Bake', 26, 0, '1 cup Bisquick. baking mix\r\n Salt & pepper -- to taste\r\n 1/3 cup Water\r\n 1 cup Salsa\r\n 1 can Refried beans -- any variety\r\n 1 cup shredded cheddar cheese -- or to taste\r\n 1 pound Ground beef\r\n|Mix Bisquick, water and refried beans together and put it in the bottom of \r\na greased pie plate. Brown and drain seasoned ground beef; put on top of \r\nmixture in pie plate.\r\n\r\nAdd salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till \r\ngolden brown.\r\n\r\nWe have found if you let it sit for about 15 min, it tends to cut more \r\nlike a pie.\r\n\r\nServe with extra salsa, sour cream and mexican chips.\r\n\r\nCan be made the night before and refrigerated; then put in the oven.\r\n\r\n', '', 'n/a', 1095444791, 'T', 'approved'); INSERT INTO `items` VALUES (213, 'Leslie''s One Dish Meal', 26, 0, ' Potatoes -- sliced\r\n Carrots -- sliced\r\n 4 Veal Cutlet -- or beef\r\n 1 package Onion Soup Mix -- dry\r\n 1 can Cream Of Mushroom Soup\r\n\r\n|Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place \r\ncutlets on top. Sprinkle dry soup mix over meat and vegetables, then \r\nspoon soup on to top and spread - do not stir. (Soup will not appear to \r\ncover entire dish.) Bake in 350 degree oven for about 45 minutes or until \r\nvegetables are done.', '', 'n/a', 1095444837, 'T', 'approved'); INSERT INTO `items` VALUES (214, 'Mushroom Florentine Casserole', 26, 0, ' 1 cup Savory Crunch -- see recipe\r\n 10 ounces frozen chopped spinach -- thawed and well\r\n -- drained\r\n 1 can condensed cream of mushroom soup -- (10 3/4 oz.)\r\n 1/2 teaspoon Worcestershire sauce\r\n 1 1/2 cups mushrooms -- sliced\r\n Lemon wedges\r\n\r\n|Heat oven to 400 degrees.\r\n\r\n Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate; \r\narrange mushrooms on top.\r\n\r\n Sprinkle Savory crunch evenly over mushrooms.\r\n\r\n Bake uncovered until hot and bubbly, about 20 minutes.\r\n\r\n Serve with lemon wedges.\r\n\r\nMakes 5 or 6 servings.\r\n', '', 'n/a', 1095444935, 'T', 'approved'); INSERT INTO `items` VALUES (215, 'Onion Butter Casserole Bread', 26, 0, '3 1/3 cups buttermilk biscuit mix\r\n 3/4 teaspoon dill weed\r\n 1/2 teaspoon celery seed\r\n 1/3 cup sweet cream butter -- softened\r\n 1/2 cup chopped onion\r\n 1 Egg\r\n 1 Cup milk|Preheat oven to 400 degrees. Grease 1 1/2 quart casserole.\r\n\r\n In medium bowl combine biscuit mix, dill weed and celery seed. Cut in \r\nbutter until mixture resembles a fine meal. Stir in onion.\r\n\r\n Combine egg and milk; add to biscuit mix. Stir just until ingredients \r\nare moistened.\r\n\r\n Turn into casserole. About 1" from edge of casserole, cut through batter \r\nwith a knife making a circle.\r\n\r\n Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in \r\ncenter comes out clean.\r\n\r\n Brush immediately with Topping. Cool 10 minutes; remove from casserole. \r\nServe warm.\r\n\r\nTOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese\r\n\r\nCombine ingredients.\r\n', '', 'n/a', 1095444977, 'T', 'approved'); INSERT INTO `items` VALUES (216, 'Party Mushrooms-Spinach', 26, 0, '1 1/2 pounds fresh mushrooms -- or\r\n 3 cans whole mushrooms -- (6 - 8 oz. each)\r\n 6 tablespoons butter or margarine -- divided\r\n 1 can condensed cream of chicken soup -- (10 3/4 oz.)\r\n 1/4 cup milk\r\n 2 packages frozen creamed spinach -- thawed (9 oz. each)\r\n 1/8 teaspoon ground black pepper\r\n 1 1/2 cups plain croutons\r\n|Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.\r\n\r\n In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute 5 minutes.\r\n\r\n Stir in chicken soup, milk, spinach and black pepper.\r\n\r\n Cook and stir until mixture comes to boiling point.\r\n\r\n Pour into 2-quart casserole.\r\n\r\n In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.\r\n\r\n Sprinkle over casserole.\r\n\r\n Bake uncovered, in preheated moderate 375 degree oven until hot and \r\nbubbly, about 5 minutes.\r\n', '', 'n/a', 1095445039, 'T', 'approved'); INSERT INTO `items` VALUES (217, 'Pork Chop Casserole', 26, 0, '8 pork chops -- boneless\r\n 1 teaspoon dill weed -- crumbled\r\n salt and pepper -- to taste\r\n 2 tablespoons peanut oil\r\n 6 cups potatoes -- thinly sliced\r\n 1 can cream of mushroom soup -- Family size\r\n 2 cups Sargento 6 Cheese Italian blend\r\n 1 cup sour cream\r\n 1/2 cup water\r\n 1/2 teaspoon dried dill weed\r\n 2 cups sharp cheddar cheese -- grated\r\n\r\n|Preheat oven to 375 degrees.\r\n\r\nBrown pork chops seasoned with dill weed, salt and pepper in oil.\r\n\r\nPlace chops in a baking dish. Top with potatoes.\r\n\r\nCombine other ingredients, except cheddar cheese, and pour over potatoes.\r\n\r\nBake for 1 1/2 hours or until pork chops are tender.\r\n\r\nSprinkle cheddar cheese over the top and return to oven to melt and brown \r\ncheese. About 5 minutes to melt and 5 minutes under boiler to brown \r\ncheese.\r\n', '', 'n/a', 1095445085, 'T', 'approved'); INSERT INTO `items` VALUES (218, 'Quiche - The All Purpose Pie', 26, 0, '***None***\r\n|By Julia Child\r\n\r\nThe quiche- that delicious, cheesy, open-faced custard pie invented by \r\nsome clever Alsatian cook - is a wonderfully easy first course or main \r\ncourse that is fast to prepare and makes great eating.\r\n\r\nIt''s quick to assemble because all you need on hand is the base - eggs and \r\nmilk - plus anything else: cheese, bacon, onions, canned pimiento, \r\nleftover cooked vegetables, tomato sauce and so forth.\r\n\r\nYou can build from the bottom up with your own pie crust dough or a \r\nhomemade frozen shell formed earlier. Or use a frozen store-bough shell - \r\nand offer no apologies. Or the other hand, you can bake any of the quiche \r\nfillings in a plain dish and call it a custard. That''s what a quiche is, \r\nanyway - a custard in a pie shell.\r\n\r\nNOTE: \r\n\r\nPre-Baking Shells.\r\n\r\nSo often you see people eat all the filling of an apple pie - or quiche - \r\nbut leave the bottom crust untouched. They don''t even taste it, knowing \r\nfrom sad experience that it''s soggy. The solution: Pre-bake the empty \r\nshell- well worth the time and really the only way to achieve a perfect \r\ncrust with tender crunch throughout.\r\n\r\nWeight down store-bought shells before pre-baking with buttered foil and \r\ndried beans. This keeps sides and bottom in place by bracing them.\r\n\r\nQUICHE FILLINGS:\r\n\r\nA quiche filling is a flavoring that is held together with a custard - \r\nthat is, eggs and a liquid of some sort. The eggs slowly coagulate in the \r\noven, maintaining the rest of the ingredients in creamy suspension. You \r\ndon''t want too much custard - just the right balance between it and the \r\ngarnish, whatever it may be. You can''t be exact about measures, because \r\nshells vary in depth. but you can calculate by the egg, adding more or \r\nusing less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid \r\nto reach the 1/2 cup level.\r\n\r\nQUICHE LORRAINE - This is the original Alsatian model. It''s bacon only \r\n(no cheese) plus the custard, which is made of real cream that blends \r\ndeliciously with the smoky taste of the bacon. Try it - on one of those \r\ndays when you''re slim as a scallion\r\n\r\nJulia Child\r\n', '', 'n/a', 1095445132, 'T', 'approved'); INSERT INTO `items` VALUES (219, ' Rice With Chicken', 26, 0, '3 pounds chicken breast\r\n 1/2 envelope dry onion soup mix\r\n 1 can cream of mushroom soup\r\n 1/2 can water\r\n 2 tablespoons pimientos -- chopped\r\n 3 cups cooked rice\r\n 1/2 cup grated cheese -- American|Cook chicken until tender. Remove meat from bones, cut into bite size \r\npieces.\r\nCombine soup mix and pimientos.\r\nAlternate layers of rice, chicken and soup mixture. sprinkle with cheese.\r\nBake at 375 degrees until cheese is melted and golden brown.\r\n\r\n\r\n', '', 'n/a', 1095445169, 'T', 'approved'); INSERT INTO `items` VALUES (220, 'Shrimp Quiche', 26, 0, ' 1 cup cooked shelled shrimp\r\n 2 tablespoons butter\r\n Salt\r\n Pepper\r\n 1 pinch tarragon\r\n 1/4 cup dry white vermouth\r\n Custard: 3 "large" eggs -- blended with enough\r\n -- milk or cream to\r\n -- make 1 1/2 cups in\r\n -- all\r\n 3 tablespoons grated Swiss cheese\r\n 1 Prebaked shell\r\n|Saute the shrimp with the butter and seasoning for 1 minute.\r\n\r\n Add the vermouth and boil for 1/2 minute.\r\n\r\n Strew shrimp in pie shell.\r\n\r\n Pour custard into 1/8" of rim of shell.\r\n\r\n Sprinkle on cheese.\r\n\r\n Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.\r\n\r\nVARIATION: Can substitute crab and lobster for the shrimp.\r\n', '', 'n/a', 1095445225, 'T', 'approved'); INSERT INTO `items` VALUES (221, 'Six Layer Dinner', 26, 0, ' 2 cups potatoes -- diced\r\n 1 pound hamburger\r\n 1 cup diced onion\r\n 1 can tomato soup\r\n 2 cups water\r\n 1 cup diced carrot\r\n salt and pepper -- to taste\r\n\r\n|Spread layers of vegetables potatoes and meat in baking dish in order \r\ngiven. Season each layer. Mix water with soup and pour over all.\r\n\r\nBake in 350 degrees oven for about 1 1/2 hours.\r\n', '', 'n/a', 1095445259, 'T', 'approved'); INSERT INTO `items` VALUES (222, 'Sour Cream Corn', 26, 0, ' 6 slices bacon\r\n 2 tablespoons chopped onions\r\n 2 tablespoons margarine\r\n 2 tablespoons all-purpose flour\r\n 1/2 teaspoon salt\r\n 1/8 teaspoon white pepper\r\n 1 cup sour cream\r\n 6 ears fresh corn\r\n 1 tablespoon chopped parsley\r\n|Remove husks and silks from corn, rinse ears. Cut kernels from corn to \r\nmeasure 2 cups. Fry bacon; drain and crumble. Set aside.\r\n\r\nSaute onion in butter; blend in flour, salt and pepper. Gradually add \r\nsour cream, stirring until mixture is smooth. Heat just to boiling; add \r\ncorn, and heat thoroughly (about 5 minutes). Fold in half of bacon.\r\n\r\nSpoon into a greased 1 quart casserole; top with parsley and remaining \r\nbacon. Bake at 350 degrees for 25 to 30 minutes.\r\n\r\nServes 4 to 6\r\n', '', 'n/a', 1095445295, 'T', 'approved'); INSERT INTO `items` VALUES (223, 'Squash Casserole', 26, 0, ' 3 cups cooked squash -- drained\r\n 1 cup chopped onion\r\n 3/4 stick butter or margarine -- melted\r\n 1 cup evaporated milk\r\n 1 package sharp cheddar cheese -- grated\r\n 2 cups pepperidge Fram Dressing\r\n 1 dash salt and pepper\r\n\r\n|Mix all ingredients and pour into well greased casserole dish.\r\n\r\nBake 40 minutes at 375 degrees.\r\n', '', 'n/a', 1095445333, 'T', 'approved'); INSERT INTO `items` VALUES (224, 'Squash Casserole #1', 26, 0, ' Yellow squash\r\n 2 tablespoons grated onion\r\n 1 small jar pimiento\r\n 1/2 cup grated cheese -- up to 1\r\n 3/4 cup cracker crumbs\r\n 1 Egg\r\n 1/2 stick margarine\r\n 1/4 cup milk\r\n Salt -- to taste\r\n\r\n| Clean squash well and cut in 1/2 inch slices and boil or steam until \r\ntender. Cool at least slightly. Drain and mash.\r\n\r\n Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and \r\nsalt.\r\n\r\n Bake in a greased casserole dish at 350 degrees for about 30 minutes.\r\n\r\n', '', 'n/a', 1095445378, 'T', 'approved'); INSERT INTO `items` VALUES (225, 'Supreme Beef casserole', 26, 0, ' 1 pound ground chuck\r\n 1 teaspoon shortening\r\n 16 ounces canned tomatoes\r\n 8 ounces tomato sauce\r\n 2 teaspoons salt\r\n 2 teaspoons sugar\r\n 2 cloves garlic -- crushed\r\n 1 ounce noodles\r\n 1 cup sour cream\r\n 3 ounces cream cheese\r\n 6 green onions -- chopped with tops\r\n\r\n|Lightly grease a 2 quart casserole dish.\r\n\r\nMelt shortening in skillet; add beef, breaking into pieces with fork, cook \r\nuntil lightly brown. Drain off fat.\r\n\r\nAdd the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer \r\nfor 5 to 10 minutes.\r\n\r\nCook noodles, drain well and blend in the sour cream, cream cheese and \r\nonions.\r\n\r\nPour small amount of meat sauce in casserole. Cover with layer of noodles \r\nand grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes.\r\n', '', 'n/a', 1095445428, 'T', 'approved'); INSERT INTO `items` VALUES (226, 'Sweet Potato Casserole', 26, 0, ' 7 cups grated raw sweet poatoes\r\n 4 eggs\r\n 1 cup raisins\r\n 1/4 teaspoon orange juice\r\n 1 cup chopped pecans -- optional\r\n 1/2 cup brown sugar\r\n 2 cups water\r\n 1 dash cinnamon\r\n crushed pineapple -- optional\r\n|Mix all ingredients. Pour in to 1 1 1/2 quart greased casserole. cover \r\nand bake at 350 degrees for one hour. Remove cover and continue baking 15 \r\nminutes longer. \r\n\r\nserves 10 - 12\r\n\r\nCan put marshmallows on top last few minutes of cooking if desired.\r\n\r\n\r\n', '', 'n/a', 1095445462, 'T', 'approved'); INSERT INTO `items` VALUES (227, ' Sweet Potato Casserole #2', 26, 0, ' 6 large sweet potatoes\r\n 1/2 cup butter\r\n raisins\r\n 2 oranges -- juice and all\r\n 1 dash cinnamon\r\n 1 cup brown sugar\r\n 2 eggs\r\n minature marshmellows -- for topping\r\n\r\n|Ahead of time bake sweet potatoes. Peel and mash.\r\n\r\nAdd eggs, butter, orange juice, orange sections, cinnamon and brown sugar \r\nto mashed potatoes. Place in a baking dish and bake at 400 degrees for 30 \r\nminutes. Top with miniature marshmallows and brown.\r\n', '', 'n/a', 1095445496, 'T', 'approved'); INSERT INTO `items` VALUES (228, ' Tomato-Green Bean Casserole', 26, 0, ' 4 Strips bacon\r\n 1 can stewed tomatoes with green peppers and -- (16 oz.)\r\n -- onions\r\n 1 can green beans -- drained (16 oz.)\r\n 1 teaspoon Worcestershire sauce\r\n 1/2 teaspoon salt\r\n 1 dash pepper\r\n 1 dash Cayenne pepper\r\n 2 tablespoons mayonnaise\r\n 1 cup soft bread crumbs\r\n 2 tablespoons butter -- melted\r\n|Fry bacon. Drain off excess fat. Break bacon into pieces.\r\n\r\n Add tomatoes; simmer a few minutes.\r\n\r\n Add beans, seasoning and mayonnaise.\r\n\r\n Place in oiled 8" round baking dish.\r\n\r\n Combine bread crumbs and butter. Sprinkle over vegetable mixture.\r\n\r\n Bake, uncovered, from 30 to 35 minutes in a 325 degree oven. (This can \r\nbe prepared ahead and baked just before serving.)\r\n', '', 'n/a', 1095445539, 'T', 'approved'); INSERT INTO `items` VALUES (229, 'Turkey Chow Mein Casserole', 26, 0, ' 1 can condensed chicken broth -- (10 3/4 oz.)\r\n 1/2 cup Bisquick baking mix\r\n 2 cups cut-up cooked turkey\r\n 1/3 cup blanched whole almonds\r\n 1 can chow mein vegetables -- drained (16 oz.)\r\n 1 can mushroom stems and pieces -- drained (4 oz.)\r\n 1 jar sliced pimientos -- drained (2 oz.)\r\n 1 cup chow mein noodles\r\n|Heat oven to 375 degrees.\r\n\r\n Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole. \r\n(Mixture will be slightly lumpy.)\r\n\r\n Stir in remaining ingredients except chow mein noodles.\r\n\r\n Bake uncovered until thick and bubbly, about 40 minutes.\r\n\r\n Sprinkle with chow mein noodles; bake uncovered 5 minutes longer.\r\n\r\n Let stand uncovered 5 minutes before serving.\r\n\r\nMakes 5 or 6 servings.\r\n', '', 'n/a', 1095445584, 'T', 'approved'); INSERT INTO `items` VALUES (230, ' Vegetable Casseroles', 26, 0, '4 tablespoons margarine\r\n 2 tablespoons corn starch\r\n 1/2 teaspoon salt\r\n 1/4 teaspoon pepper\r\n 2 cups milk\r\n 4 cups cooked vegetables\r\n 1/4 cup seasoned bread crumbs\r\n 1 tablespoon melted margarine\r\n\r\n|In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn \r\nstarch, salt and pepper until smooth.\r\n\r\n Remove from heat. Gradually stir in milk until smooth.\r\n\r\n Bring to boil over medium heat, stirring constantly, and boil 1 minute.\r\n\r\n Stir in vegetables.\r\n\r\n Turn into 1-1/2 qt. casserole.\r\n\r\n Mix seasoned bread with melted margarine.\r\n\r\n Sprinkle on top of casserole.\r\n\r\n Bake in 375 degree oven 25 minutes or until heated.\r\n\r\n', '', 'n/a', 1095445622, 'T', 'approved'); INSERT INTO `items` VALUES (231, 'EGGPLANT SANDWICHES', 16, 44, ' 1 ea sm eggplant;in 1/4" slices\r\n 1 x Coarse salt\r\n 1 x Pepper\r\n 1 T chopped fresh basil\r\n 1 T chopped fresh parsley\r\n 1 ea clove garlic; minced\r\n 1 x Red wine vinegar\r\n 1 t mashed sun-dried tomato\r\n 1 c fresh Montrachet\r\n 1 x Chopped parsley\r\n| Prepare medium charcoal grill. Place eggplant slices on large tray or\r\n baking sheet and sprinkle with coarse salt. Let stand to release\r\n moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle\r\n eggplant slices on both sides with pepper, basil, parsley and garlic.\r\n Grill over medium coals until wilted but not overcooked, sprinkling\r\n with vinegar while cooking. Remove from grill. Blend sun-dried tomato\r\n into goat cheese. Spread some on each eggplant slice. Roll,\r\n jelly-roll fashion. Arrange eggplant on serving tray or platter.\r\n Garnish with chopped parsley. 12 servings', '', 'n/a', 1095452925, 'T', 'approved'); INSERT INTO `items` VALUES (232, 'Falafel Sandwiches', 16, 44, '-------------------------HUMUS DIP------------------------------\r\n 1/2 c mashed garbanzo beans\r\n 2 T oil\r\n 2 T lemon juice\r\n 1 t salt\r\n 1/4 c tahini\r\n 1/4 t garlic powder\r\n 1 t sugar\r\n-------------------------TAHINI DIP------------------------------\r\n 1 c tahini\r\n 1/4 c oil\r\n 1/4 t garlic powder\r\n 1/2 t salt\r\n 1 T lemon juice\r\n 1/4 t sugar\r\n 1/4 t ground ginger\r\n--------------------------FALAFEL-------------------------------\r\n 1/2 c dry split green peas\r\n 1 x Water\r\n 1/2 t salt\r\n 1 t pepper\r\n 1/2 c garbanzo bean flour\r\n 1/4 t onion powder\r\n 1 t chopped parsley\r\n 1/2 t ground cumin\r\n 2 c oil\r\n 6 ea small pita breads\r\n 1 x Sliced tomatoes & onions\r\n 1 x dill pickle slices\r\n|Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1\r\n teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1\r\n teaspoon sugar. Mix well. Set aside.\r\n For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic\r\n powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4\r\n teaspoon ginger. Blend well. Set aside.\r\n To make falafel, soak split peas in water to cover overnight. Drain\r\n and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion\r\n powder, parsley, 1/2 cup water and cumin and mix well. Shape into\r\n small balls. Fry in 2 cups hot oil and drain on paper towels.\r\n Slit pita breads to form pockets. Fill pockets with split pea balls\r\n and tomato, onion and pickle slices. Top with humus or tahini dip.\r\n', '', 'n/a', 1095453023, 'T', 'approved'); INSERT INTO `items` VALUES (233, 'South of the Border Sandwich', 16, 44, '1 Pita bread\r\n 1 Seasoned Beef filling (Que\r\n -Bueno Enchilada Sauce label\r\n -recipe; heated (#10 scoop)\r\n 1 oz Lettuce; shredded\r\n 1 oz Tomato; chopped\r\n 1 oz Chef-Mate Monterey Jack and\r\n -Cheddar Cheese Sauce;heated\r\n 1 tb Green onions; chopped\r\n \r\n| 1. Separate bread around edges to form pocket and place #10 scoop\r\n beef filling inside. Spread to form even layer. 2. Place shredded\r\n lettuce and chopped tomato inside pita. 3. Ladle cheese sauce over\r\n filling. 4. Garnish with chopped green onions and serve.\r\n \r\n Makes 1 sandwich\r\n', '', 'n/a', 1095453089, 'T', 'approved'); INSERT INTO `items` VALUES (234, ' EGGPLANT SANDWICHES', 27, 0, '1 ea sm eggplant;in 1/4" slices\r\n 1 x Coarse salt\r\n 1 x Pepper\r\n 1 T chopped fresh basil\r\n 1 T chopped fresh parsley\r\n 1 ea clove garlic; minced\r\n 1 x Red wine vinegar\r\n 1 t mashed sun-dried tomato\r\n 1 c fresh Montrachet\r\n 1 x Chopped parsley\r\n12 servings| Prepare medium charcoal grill. Place eggplant slices on large tray or\r\n baking sheet and sprinkle with coarse salt. Let stand to release\r\n moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle\r\n eggplant slices on both sides with pepper, basil, parsley and garlic.\r\n Grill over medium coals until wilted but not overcooked, sprinkling\r\n with vinegar while cooking. Remove from grill. Blend sun-dried tomato\r\n into goat cheese. Spread some on each eggplant slice. Roll,\r\n jelly-roll fashion. Arrange eggplant on serving tray or platter.\r\n Garnish with chopped parsley. ', '', 'n/a', 1095453334, 'T', 'approved'); INSERT INTO `items` VALUES (235, 'Falafel Sandwiches', 27, 0, '-------------------------HUMUS DIP------------------------------\r\n 1/2 c mashed garbanzo beans\r\n 2 T oil\r\n 2 T lemon juice\r\n 1 t salt\r\n 1/4 c tahini\r\n 1/4 t garlic powder\r\n 1 t sugar\r\n-------------------------TAHINI DIP------------------------------\r\n 1 c tahini\r\n 1/4 c oil\r\n 1/4 t garlic powder\r\n 1/2 t salt\r\n 1 T lemon juice\r\n 1/4 t sugar\r\n 1/4 t ground ginger\r\n--------------------------FALAFEL-------------------------------\r\n 1/2 c dry split green peas\r\n 1 x Water\r\n 1/2 t salt\r\n 1 t pepper\r\n 1/2 c garbanzo bean flour\r\n 1/4 t onion powder\r\n 1 t chopped parsley\r\n 1/2 t ground cumin\r\n 2 c oil\r\n 6 ea small pita breads\r\n 1 x Sliced tomatoes & onions\r\n 1 x dill pickle slices\r\n|Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1\r\n teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1\r\n teaspoon sugar. Mix well. Set aside.\r\n For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic\r\n powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4\r\n teaspoon ginger. Blend well. Set aside.\r\n To make falafel, soak split peas in water to cover overnight. Drain\r\n and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion\r\n powder, parsley, 1/2 cup water and cumin and mix well. Shape into\r\n small balls. Fry in 2 cups hot oil and drain on paper towels.\r\n Slit pita breads to form pockets. Fill pockets with split pea balls\r\n and tomato, onion and pickle slices. Top with humus or tahini dip.\r\n', '', 'n/a', 1095453449, 'T', 'approved'); INSERT INTO `items` VALUES (236, 'South of the Border Sandwich', 27, 0, '1 Pita bread\r\n 1 Seasoned Beef filling (Que\r\n -Bueno Enchilada Sauce label\r\n -recipe; heated (#10 scoop)\r\n 1 oz Lettuce; shredded\r\n 1 oz Tomato; chopped\r\n 1 oz Chef-Mate Monterey Jack and\r\n -Cheddar Cheese Sauce;heated\r\n 1 tb Green onions; chopped\r\n|1. Separate bread around edges to form pocket and place #10 scoop\r\n beef filling inside. Spread to form even layer. 2. Place shredded\r\n lettuce and chopped tomato inside pita. 3. Ladle cheese sauce over\r\n filling. 4. Garnish with chopped green onions and serve.\r\n \r\n', '', 'n/a', 1095453496, 'T', 'approved'); INSERT INTO `items` VALUES (237, 'Monte Cristo Sandwich', 27, 0, ' 6 sl White bread (thin slices\r\n - with crusts removed)\r\n 4 tb Mayonnaise\r\n 4 sl Cooked turkey breast (thin)\r\n 2 sl American Cheese (thin)\r\n 4 sl Baked Ham (thin)\r\n 3 Eggs\r\n 2 tb Milk\r\n 2 tb Vegetable Oil\r\n 4 tb Sour cream for serving\r\n 4 tb Strawberry Jam for serving\r\n |EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham.\r\n \r\n 1. Place 2 bread slices on work surface and lightly spread each with\r\n mayonnaise. Top each with 2 slices of turkey, trimming overhang if\r\n necssary. Spread 2 more bread slices lightly with mayonnaise on both\r\n sides and place over turkey. Top each with 1 slice of cheese and 2\r\n slices of ham, trimming overhang if necessary. Spread 1 sied of each\r\n of the remaining bread slice with mayonnaise and place, mayonnaise\r\n side down, over ham. PRess lightly on sandwiches to compact and cut\r\n each diagonnaly into 4 triangles.\r\n \r\n 2. Put eggs and milk in small shallow bowl, mix well. Heat oil in\r\n skillet or on griddle over medium heat until a drop of water sizzles\r\n on contact. Dip each triangle int egg mixture, turning to coat all\r\n surfaces.\r\n Fry, turing to cook all sides evenly, until golden brown (about 10\r\n min.) Lightly coat skillet or griddle with more oil if necessary to\r\n prevent sticking. Remove sandwiches and drain on paper towels.\r\n \r\n SERVING-- serve hot, accompanied with little indvidual dishes of sour\r\n cream and jam to spread on sandwiches.\r\n', '', 'n/a', 1095453548, 'T', 'approved'); INSERT INTO `items` VALUES (238, 'French Dip Sandwiches', 27, 0, ' Thinly sliced pot roast meat\r\n -for 6 sandwiches\r\n 1 pk Au jus mix\r\n 1 French bread loaf\r\n Butter (optional)\r\n| 1. If frozen, place slices of meat on a cookie tray in a 325F for\r\n just long enough to thaw and heat through. It is not necessary to\r\n preheat oven.\r\n \r\n 2. While meat is heating, prepare au jus mix acording to\r\n manufacturer''s directions. Keep hot until ready to serve.\r\n \r\n 3. Cut bread lengthwise in half and then in sandwich size, about 4\r\n inches long.\r\n \r\n 4. Butter bread (optional) and make sandwiches. Servie au jus mix in\r\n individual bowls for dunking sandwiches. Allow 1/2 cup, or more, for\r\n each sandwich\r\n ', '', 'n/a', 1095453632, 'T', 'approved'); INSERT INTO `items` VALUES (239, 'Pot Roast Barbecued Sandwiches', 27, 0, '1 c Pot roast meat, cut into\r\n -shreds\r\n 1/3 c Barbecue sauce\r\n 4 sl Bread (or 2 buns)\r\n Butter (optional)\r\n| 1 In a small pan, combine meat and berbecues sauce.\r\n \r\n 2. Heat mixture to a simmer and cook over very low heat for 5\r\n minutes, stirring frequently.\r\n \r\n 3. Transfer mixture to a small bowl, cover, allow to cool.\r\n \r\n 4. Butter bread or buns to edges. Spread mixture on two slices of\r\n bread, or bottom half of buns. Add tops, and cut in half.\r\n', '', 'n/a', 1095453677, 'T', 'approved'); INSERT INTO `items` VALUES (240, 'Tomato-Mozzarella Sandwiches', 27, 0, '2 lb Pizza dough; thawed\r\n 2 tb Extra-virgin olive oil\r\n 2 lg Cloves garlic; minced\r\n 1/2 ts Rosemary; crushed\r\n 1/4 ts Crushed red-pepper flakes\r\n 1/4 ts Freshly ground pepper\r\n 1/4 c Prepared pesto sauce\r\n 1/2 lb Mozzarella cheese; sliced\r\n 2 Tomatoes; thinly sliced\r\n|----------------NUTRITIONAL INFORMATION/SERV---------------------\r\n 542 x Calories\r\n 18 x G protein\r\n 65 x G carbohydrate\r\n 25 x G fat\r\n 30 x Mg cholesterol\r\n 68 x Mg sodium\r\n \r\n 1. Grease 13x9 pan; press dough over bottom. Cover with plastic\r\n wrap and kitchen towel; let rise in warm place 40 minutes or until\r\n almost double in bulk. In pan, heat oil and garlic over low heat 2\r\n mintues. Add seasonings.\r\n \r\n 2. Preheat oven to 400F. With floured fingers, poke about 16 holes\r\n in dough; brush with oil. Bake 25 minutes or until browned. Remove\r\n to wire rack to cool.\r\n \r\n 3. Cut bread into sixths; halve horizontally. Brush with pesto;\r\n place cheese and tomato on bottoms and over with tops.\r\n \r\n', '', 'n/a', 1095453726, 'T', 'approved'); INSERT INTO `items` VALUES (241, 'Grilled Cheese Sandwich Pie', 27, 0, ' 1 Egg\r\n 3/4 c Flour\r\n 1/2 ts Salt\r\n 1/8 ts Pepper\r\n 1 ts Oregano\r\n 1 c Milk\r\n 2 1/2 c Meunster cheese, shredded\r\n 2 c Ham, crumbled bacon, diced\r\n Mushroom\r\n Peppers\r\n|In a small mixing bowl, combine egg, flour, salt, pepper, and half of\r\n milk. Using a rotary beater, beat until smooth. Add remaining milk\r\n and beat until well blended. Stir in 1/2 of the cheese and the ham\r\n or bacon and pour into a well greased 8-inch pie pan or 2 quart\r\n baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese\r\n over top and bake just unitl cheese is melted (2 minutes)\r\n', '', 'n/a', 1095453778, 'T', 'approved'); INSERT INTO `items` VALUES (242, 'Grilled Tofu Sandwiches', 27, 0, ' 2 1-in slabs marinated tofu\r\n 4 sl White or whole wheat bread\r\n Mayonnaise\r\n Horseradish to taste\r\n 1 lg Tomato, sliced\r\n Salt and pepper\r\n Lettuce\r\n Thinly sliced red onions\r\n - (optional)\r\n|Be sure to use the firm, Chinese-style tofu rather than the soft or\r\n regular tofu. It tastes best after it has been marinated for several\r\n days.\r\n \r\n PREPARE A FIRE if you are grilling the tofu, and grill it on both\r\n sides, about 6 inches above the coals, until it is well-browned and a\r\n little crispy. Otherwise, broil the tofu on both sides. Spread the\r\n bread with mayonnaise and horseradish to taste. Slice the tofu in\r\n half, crosswise, to make pieces 1/2-inch thick, and cut the pieces to\r\n fit the bread. Arrange the tomato slices on the tofu, and salt and\r\n pepper them; add the onion if you wish. Cover with the lettuce and\r\n the top piece of bread.\r\n', '', 'n/a', 1095453817, 'T', 'approved'); INSERT INTO `items` VALUES (243, 'Avacado, Cheese & Basil Mayonnaise Sandwich', 27, 0, '4 T Mayonnaise\r\n 4 T Finely chopped fresh basil\r\n -leaves\r\n Black pepper to taste\r\n 2 Crusty Italian or French\r\n -rolls, split\r\n Lettuce leaves\r\n 4 oz Sliced LORRAINE cheese\r\n 1 Avacado, sliced\r\n 1 Tomato, sliced\r\n|Combine mayonnaise, basil and pepper. Spread on each roll. Top with\r\n lettuce, Lorraine, avacado and tomato slices.\r\n2 Servings', '', 'n/a', 1095453880, 'T', 'approved'); INSERT INTO `items` VALUES (244, 'Dagwood Bumstead Sandwich', 27, 0, ' 3 lg Onions\r\n 1 Head lettuce\r\n 4 Tomatoes, sliced\r\n 1 Lobster tail\r\n 1 Eagle talon\r\n 1 Fish (pref.2-days old)\r\n 1 Pot spaghetti\r\n - Cold and gooey\r\n 1 lb Bacon (cooked?)\r\n 1 Meatloaf\r\n 1 Ham\r\n 1 Fried egg (over easy)\r\n 1 String of sausages\r\n 1 Mayonnaise, gallon\r\n 1 Jar of pickle relish\r\n 1 Tin of sardine in oil\r\n 1 Bottle of ketchup\r\n 1 Bottle Sweet mustard\r\n 1 Hot mustard\r\n 1 Loaf Bread\r\n Assorted cheese\r\n Assorted vegetables\r\n Assorted olives\r\n| Now that he has announced joining his wifes catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe\r\n for his famous Dagwood sandwich. See ingredients above. See\r\n directions below.\r\n \r\n DIRECTIONS: Arrange the ingredients between two slices of bread.\r\n Serves one.\r\n', '', 'n/a', 1095453947, 'T', 'approved'); INSERT INTO `items` VALUES (245, 'New Yorker Pita Sandwich', 27, 0, ' 3/4 lb Boneless skinless chicken\r\n -breasts, cut into 1/4"\r\n -strips\r\n 1/2 c Chopped onion\r\n 1/2 c Green bell pepper strips\r\n 1 T Vegetable oil\r\n 1 cn HEINZ Vegetarian Beans in\r\n -Tomato Sauce\r\n 2 T HEINZ Horseradish Sauce\r\n 1/4 t Salt\r\n ds Black pepper\r\n 4 Pocket pita breads (5" dia)\r\n 8 sl Tomato\r\n Leaf lettuce\r\n|In skillet, saute chicken, onion and green pepper in oil until\r\n vegetables are tender-crisp and chicken is tender. Stir in beans,\r\n horseradish sauce, salt and pepper. Simmer 5 minutes to blend\r\n flavors. Cut pitas in half and tuck 1 tomato slice and lettuce into\r\n each half. Fill each with about 1/3 cup bean mixture.', '', 'n/a', 1095454106, 'T', 'approved'); INSERT INTO `items` VALUES (246, 'Devonshire Sandwiches', 27, 0, '18 sl Bacon\r\n 1/2 c Flour, all-purpose\r\n 2 c Milk\r\n 1/2 lb Cheese, Cheddar; shredded\r\n 1 ts Mustard, dry\r\n 6 sl Bread\r\n 12 sl Chicken breast; thin slices\r\n 1/4 c Cheese, Parmesan; grated\r\n|Cook bacon; drain, reserving 1/4 cup drippings. Combine flour and\r\n reserved drippings over low heat, blending unitl smooth. Gradually\r\n add milk; cook until smooth and thickened, stirring constantly. Add\r\n Cheddar cheese and dry mustard, stirring until cheese melts.\r\n \r\n Place 3 slices bacon on each slice of bread, and top with 2 slices of\r\n chicken. Place in a 13x9x2" baking pan; cover with cheese sauce, and\r\n sprinkle with Parmesan cheese. Bake at 350 degrees for 10 minutes or\r\n until bubbly.\r\n', '', 'n/a', 1095454151, 'T', 'approved'); INSERT INTO `items` VALUES (247, ' Baked Sandwiches', 27, 0, '1 1/4 c Water at 110 to 115 F\r\n 2 1/4 ts Quick-rise yeast (1 pkg)\r\n 2 c All-purpose flour\r\n 1 ts Salt\r\n 1 Egg\r\n 2 tb Vegetable oil\r\n 1 1/2 c Graham flour\r\n FILLING\r\n 1 1/2 lb Lean ground beef\r\n 1/2 c Chopped onions\r\n 1 c Tomato sauce\r\n 1/4 c Catsup\r\n 1 ts Garlic salt\r\n 1/2 ts Leaf oregano\r\n 1 pn Pepper\r\n|May be frozen. Defrost in the fridge, on the way to a picnic or in\r\n the microwave if you want them in a hurry.\r\n \r\n Combine water and yeast in mixer bowl and let stand 5 minutes. Add\r\n all purpose flour and mix at medium speed for another 4 minutes.\r\n Turn the dough out onto a lightly floured board and knead a few\r\n times, form into a ball and place in a well-greased mixing bowl.\r\n Turn the ball over to grease the top, cover with a cloth and let\r\n stand at room temperature to rise until doubled in volume.\r\n \r\n While the dough is rising, cook the meat and onions over medium heat,\r\n stirring frequently, until the onions are soft and the meat is\r\n browned. Drain. Discard fat and juice, return meat and onions to the\r\n pan. Add tomato sauce, catsup, seasoning and cook over medium heat\r\n until the meat is dry with no noticeable liquid. Set meat mixture\r\n aside to cool until dough is ready.\r\n \r\n After the dough has doubled in volume, transfer it to a lightly\r\n floured working surface. Knead lightly. Form into a roll and cut\r\n into 12 equal portions. Form each portion into a little ball, cover\r\n with a cloth and let rest for 10 minutes.\r\n \r\n Roll each ball out to form a circle 5 to 6 inches across. Put about\r\n 1/4 cup of the meat mixture in the center of the circle. Pull the\r\n dough up around the filling and press together at the top. Place on\r\n a well greased cookie sheet, cover with a cloth and let stand about\r\n 30 to 40 minutes at room temperature or until doubled in volume.\r\n Bake at 350 F for 40 to 45 minutes or until lightly browned and firm.\r\n Serve hot, using 1 sandwich per serving, or refrigerate or freeze to\r\n be used later.\r\n \r\n', '', 'n/a', 1095454208, 'T', 'approved'); INSERT INTO `items` VALUES (248, 'Pea-Cheddar Sandwich Spread', 27, 0, ' 1/2 c Dry Split Peas\r\n 2 c Water\r\n 2 c Cheddar Cheese ,grated\r\n 1/2 Onion, chopped finely\r\n Salt to taste\r\n Pepper to taste\r\n |Cook peas in water until tender. In a blender place cooked\r\n peas,cheese, onion, salt and pepper. Blend until smooth. Spread on\r\n sanwiches, serve warm. ', '', 'n/a', 1095454266, 'T', 'approved'); INSERT INTO `items` VALUES (249, 'Egg and Watercress Finger Sandwiches', 27, 0, ' 6 Eggs, hard-boiled & chopped\r\n 1/4 c Mayonnaise\r\n 1 tb Honey Dijon Mustard\r\n 1/4 ts Celery Seed\r\n Salt and Pepper\r\n 6 tb Unsalted Butter, softened\r\n 16 oz Loaf Whole Wheat Bread,\r\n Sliced lengthwise with\r\n Crusts removed (6 slices)\r\n Fresh Watercress Sprigs|In a small bowl, combine chopped eggs, mayonnaise, mustard, celery\r\n seed, and salt and pepper to taste. Mix well and set aside. Lightly\r\n butter bread. Spread half the bread slices with egg mixture, then top\r\n with watercress. Top with remaining bread slices, buttered side down.\r\n Press gently to seal. Wrap and refrigerate at least 1 hour. Cut\r\n sandwiches crosswise into 1" fingers.\r\n', '', 'n/a', 1095454402, 'T', 'approved'); INSERT INTO `items` VALUES (250, ' Chick-Fil-A Chicken Sandwich', 27, 0, '3 c Peanut oil\r\n 1 Egg\r\n 1 c Flour\r\n 1 c Milk\r\n 2 1/2 tb Powdered sugar\r\n 1/2 ts Pepper\r\n 2 tb Salt\r\n 2 Skinless,boneless chicken>>>\r\n Breasts-halved\r\n 4 Plain hamburger buns\r\n 2 tb Melted butter\r\n 8 Dill pickle chips/slices| 1) Heat oil in a pressure cooker over med. heat to about 400 F. 2) In\r\n small bowl, beat egg and stir in milk. 3) In separate bowl, combine\r\n dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it\r\n is fully moistened. 5) Roll moistened chicken in flour mixture untill\r\n completely coated. 6) Drop all 4 chicken pcs. into hot oil and close\r\n pressure cooker. When steam starts shooting through the pressure\r\n release, set timer for 3 1/2 min. 7) While chicken is cooking, spread\r\n a coating of melted butter on face of each bun. 8) When chicken is\r\n done, remove from oil and drain on paper towels. Place two pickles on\r\n each bottom bun; add a chicken breast, then the top bun.\r\n \r\n Yield: 4 sandwiches\r\n', '', 'n/a', 1095454441, 'T', 'approved'); INSERT INTO `items` VALUES (251, 'Cajun Chicken Sandwichesv', 27, 0, '1 ts Fennel seed, crushed\r\n 1/2 ts Garlic salt\r\n 1/4 ts White pepper\r\n 1/4 ts Ground red pepper (cayenne)\r\n 4 ea Boneless, skinless chicken\r\n --breast halves (appx 1 lb)\r\n 2 ts Vegetable oil\r\n 4 ea Kaiser rolls, split\r\n 4 ea Slices monterey jack cheese\r\n --with jalapeno peppers|DIRECTIONS\r\n1. Mix fennel, garlic salt, white\r\n pepper and red pepper.\r\n \r\n 2. Rub chicken with fennel mixture.\r\n \r\n 3. Heat oil in 10-inch skillet over medium-high heat.\r\n \r\n 4. Cook chicken in oil 15 to 20 minutes, turning once, until juice is\r\n no\r\n longer pink when centers of thickest pieces are cut.\r\n \r\n 5. Place chicken on bottoms of rolls.\r\n \r\n 6. Top with cheese and tops of rolls.\r\n \r\n', '', 'n/a', 1095454500, 'T', 'approved'); INSERT INTO `items` VALUES (252, 'Grilled Honey-Mustard Chicken Sandwiches', 27, 0, '1/4 c Dijon mustard\r\n 2 tb Honey\r\n 1 ts Dried oregano leaves\r\n 1/4 ts Garlic powder\r\n 1/4 ts Ground red pepper (cayenne)\r\n 1 ts Water\r\n 4 ea Boneless, skinless chicken\r\n --breast halves (appx 1 lb)\r\n 4 ea Whole-grain sandwich buns,\r\n 8 ea Thin slices tomato\r\n Leaf lettuce\r\n |DIRECTIONS\r\n1. Mix mustard, honey, oregano,\r\n garlic powder, red pepper and water, brush\r\n on chicken.\r\n \r\n 2. Cover and grill chicken 4 to 6 inches from medium colas 15 to 20\r\n minutes, brushing with mustard mixture and turning occasionally,\r\n until juice is no longer pink when centers of thickest pieces are\r\n cut.\r\n \r\n 3. Discard any remaining mustard mixture.\r\n \r\n 4. Serve chicken on buns with tomato and lettuce.\r\n', '', 'n/a', 1095454602, 'T', 'approved'); INSERT INTO `items` VALUES (253, 'Ab Fab Artichoke Dip/Sandwich Filling', 27, 0, ' 1 pk Frozen artichoke hearts\r\n x Italian herbs\r\n x Balsamic vinegar\r\n x 1 t olive oil\r\n 1 Onion, chopped fine\r\n 3 Garlic cloves Peeled and\r\n Squinched up into little\r\n Pieces\r\n 1 lg Package of mushrooms,\r\n Sliced\r\n 1/2 c Or so f/f parmesan cheese\r\n 2 Spoonsfuls of f/f mayo and\r\n F/f sour cream.\r\n 1 ds Worcestershireshshchestshire\r\n| Marinate artichoke hearts with italian herbs and some balsamic\r\n vinegar. I myself add a teaspoon or so of olive oil (someone will be\r\n coming to measure me now, I''m sure).\r\n \r\n Stir artichoke hearts and rest of ingredients together. DON''T put in\r\n so much white stuff that it is too moist because the mushrooms will\r\n release moisture and then it will get gross.\r\n \r\n Bake at 350 for about 30 minutes in a French White Corning Ware\r\n casserole. If you put it in anything else it will explode.\r\n \r\n This is great as a dip, or in a pita sandwich. I hope you like it,\r\n and I promise not to post too often until I actually learn to measure\r\n and write :-)\r\n', '', 'n/a', 1095454695, 'T', 'approved'); INSERT INTO `items` VALUES (254, ' FOCACCIA TURKEY CLUB SANDWICH', 27, 0, '8 sl Bacon\r\n 1/2 c Homemade Mayonnaise\r\n (recipe follows)\r\n 2 t Minced cilantro\r\n 2 t Minced parsley\r\n 2 (8-inch) squares Focaccia\r\n (recipe follows)\r\n 10 sl Turkey breast\r\n 1 Tomato, sliced\r\n 1/2 Avocado, peeled & sliced\r\n 2 c Alfalfa sprouts\r\n ***HOMEMADE MAYONNAISE***\r\n 2 Eggs\r\n 2 T Lemon juice\r\n 2 t Dijon mustard\r\n 3 dr Hot pepper sauce\r\n 1 1/2 c Oil\r\n Salt, optional\r\n ***FOCACCIA***\r\n 1 (1 lb.) loaf frozen bread\r\n Dough\r\n 2 T Finely chopped onion\r\n 1 Clove garlic, minced\r\n 2 T Olive oil\r\n 1 t Italian seasoning\r\n \r\n|Cook the bacon until crisp. Drain on paper towels. Combine the\r\n mayonnaise with cilantro and parsley. Cut each focaccia in half,\r\n forming 4 (8x4-inch) rectangles. Spread half of the mayonnaise on top\r\n of 2 of the focaccia halves. Layer half of the turkey, tomato, bacon,\r\n avocado, and alfalfa sprouts onto each. Spread the bottoms of the\r\n focaccia with more mayonnaise and cover the sandwich fillings. Cut\r\n into halves or thirds.\r\n \r\n NOTE: Commercially produced mayonnaise may be substituted. Focaccia\r\n (round or square), purchased at Italian delis, may be used.\r\n \r\n FOR MAYONNAISE: Combine the eggs, lemon juice, mustard, and hot pepper\r\n sauce in a blender or food processor. Blend 5 to 10 seconds. With the\r\n blender still running, add the oil in a very slow stream through the\r\n opening in blender cover. Blend until smooth, scraping sides\r\n occasionally for even blending. Season to taste with salt.\r\n \r\n FOR FOCACCIA: Allow the bread dough to thaw 2 to 4 hours or overnight\r\n in the refrigerator. Cut dough in half and roll out each half to make\r\n an 8-inch square. If the dough pulls back, let rest 15 to 30 seconds\r\n and roll out again. Place the dough in 2 greased 8-inch square baking\r\n pans. Thoroughly pierce dough at 1-inch intervals with a fork. Saute\r\n the onion and garlic in olive oil until lightly browned. Add the\r\n seasoning and brush the mixture over the dough squares. Let rise 10\r\n minutes. Bake at 400 degrees for 15 to 18 minutes or until golden\r\n brown. Let cool.\r\n', '', 'n/a', 1095454788, 'T', 'approved'); INSERT INTO `items` VALUES (255, 'Chocolate Sandwiches', 27, 0, '-----sandwiches-----\r\n 1/2 c Butter or margarine\r\n 1 c Sugar\r\n 1 Egg\r\n 1 ts Vanilla\r\n 1 1/4 c All-purpose flour\r\n 1/2 c Unsweetened cocoa powder\r\n 3/4 ts Baking soda\r\n 1/4 ts Salt\r\n -----filling-----\r\n 2 1/2 c Confectioner''s sugar\r\n 1/4 c Butter; softened\r\n 1 ts Vanilla\r\n 2 tb Milk\r\n Red food coloring\r\n Green food coloring\r\n| Cream butter, sugar, egg and vanilla until fluffy. In a separate\r\n bowl, combine flour, cocoa, baking soda and salt. Add to creamed\r\n mixture. Shape dough into two 1 1/2" thick rolls. Wrap in waxed\r\n paper. Chill for several hours. Place slices on ungreased cookie\r\n sheet. Decorate by drawing the tines of a fork across each slice.\r\n Bake at 375 F for 8-10 min. or until almost firm.\r\n \r\n Meanwhile, combine filling ingredients except food coloring and mint\r\n or strawberry extract. Beat until spreading consistency. If desired,\r\n divide filling half - tint half pink and half green. Add appropriate\r\n extract to each one. Cool cookies, then spread wrong side of cookie\r\n and top with second cookie.\r\n \r\n Makes 36 sandwiches.\r\n ', '', 'n/a', 1095454840, 'T', 'approved'); INSERT INTO `items` VALUES (256, 'Peanut Butter and Chocolate Cookie Sandwich Cookies', 9, 9, '1/2 c Reese''s peanut butter chips\r\n 3 tb Plus\r\n 1/2 c Butter or margarine\r\n -softened and divided\r\n 1 1/4 c Sugar; divided\r\n 1/4 c Light corn syrup\r\n 1 Egg\r\n 1 ts Vanilla extract\r\n 2 c Plus\r\n 2 tb All-purpose flour; divided\r\n 2 ts Baking soda\r\n 1/4 ts Salt\r\n 1/2 c Hershey''s cocoa\r\n 5 tb Butter or margarine; melted\r\n Additional sugar\r\n 24 lg Marshamllows\r\n|Recipe by: unknown Heat oven to 350''F. In small saucepan over very low\r\n heat, melt peanut butter chips and 3 tablespoons softened butter.\r\n Remove from heat; cool slightly. In large mixer bowl, beat remaining\r\n 1/2 cup softened butter and 1 cup sugar until light and fluffy. Add\r\n corn syrup, egg and vanilla; blend thoroughly. Combine 2 cups flour,\r\n baking soda and salt; add to butter mixture, blending well. Remove 1\r\n 1/4 cups batter and place in a small bowl; with wooden spoon, stir in\r\n remaining 2 tablespoons flour and peanut butter chip mixture. Blend\r\n cocoa, remaining 1/4 cup sugar and melted butter into remaining\r\n batter. Refrigerate both batters 5-10 minutes or until firm enough to\r\n handle.\r\n \r\n Roll both doughs into 1" balls; roll in additional sugar. Place on\r\n ungreased cookie sheet. Bake 10-11 minutes or until set. Cool\r\n slightly; remove from cookie sheet to wire rack. Cool completely.\r\n Place 1 marshmallow on flat side of 1 chocolate cookie. Microwave at\r\n MEDIUM (50%) 10 seconds or until marshmallow is softened; place a\r\n peanut butter cookie over marshmallow, pressing down slightly. Repeat\r\n with remaining marshmallows and cookies. Serve immediately.\r\n \r\n Makes about 2 dozen sandwich cookies.\r\n', '', 'n/a', 1095454900, 'T', 'approved'); INSERT INTO `items` VALUES (257, 'Bar-B-Que Beef Sandwiches', 27, 0, '3 lb Chuck roast\r\n 1 c Water\r\n 2 Beef bouillon cubes\r\n 1 tb Minced onion\r\n 15 oz Can tomato sauce\r\n 1/4 c Brown sugar\r\n 1/4 c Ketchup\r\n 1/4 c Mustard\r\n ds Worcestershire saucev|Roast meat, along with 1 cup water and bouillon cubes. Shred meat\r\n with a fork after cooking and retain 1 cup of the juice from cooking.\r\n Add rest of the ingredients to shredded meat. Put in a crock pot and\r\n cook on low heat 3 to 4 hours. Serve over hamburger buns or dinner\r\n rolls.\r\n', '', 'n/a', 1095454941, 'T', 'approved'); INSERT INTO `items` VALUES (258, ' Sloppy Jane Sandwiches', 27, 0, ' 1 pk Frankfurters; about 10 sl\r\n 1 cn Baked beans; 28 oz\r\n 1 ts Prepared mustard\r\n 1 ts Instant minced onion\r\n 1/3 c Chili sauce\r\n 6 Frankfurter buns; toasted\r\n \r\n|In crockpot, combine frankfurters with beans, mustard and chili sauce.\r\n Cover and cook on low 2-3 hours. Spoon over toasted frankfurter buns', '', 'n/a', 1095455045, 'T', 'approved'); INSERT INTO `items` VALUES (259, 'Easy Crockpot Roast for Sandwiches', 25, 0, ' 4 lb Roast\r\n 1 pk Italian Seasoning Mix\r\n 1 Jar Salad Peppers\r\n 1 cn Beer\r\n |3 to 4 lb roast (chuck, round, or whatever), 1 pkg Italian seasoning\r\n mix (dry, kind used to make salad dressing), 1 jar of salad peppers\r\n (temperature dependent on preference [hot or medium recommended]), 1\r\n can of beer (again your choice). Cook on low overnight, break up and\r\n serve on hoagie rolls. ', '', 'n/a', 1095455095, 'T', 'approved'); INSERT INTO `items` VALUES (260, 'Grilled Salmon & Cheddar Sandwiches', 27, 0, ' 1 lb Salmon; 1 Cn\r\n 1 tb Onion; Grated\r\n 10 oz Cheddar; Md, *\r\n 1 tb Lemon Juice\r\n 1/4 c Mayonnaise|Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.\r\nMix the salmon with the onion, lemon juice, and mayonnaise.\r\n Spread the mixture on thick slices of French bread and top with a\r\n slice of cheddar cheese. Add a top slice of bread and butter both\r\n sides of the sandwich generously. Grill until brown, then turn and\r\n brown the other side, and the cheese is melted. Serve hot.\r\n', '', 'n/a', 1095455164, 'T', 'approved'); INSERT INTO `items` VALUES (261, 'Tuna Nicoise Sandwich', 27, 0, ' 2 cn Italian tuna packed in olive\r\n -oil (6 1/2 ounce size each)\r\n--------------------VINAIGRETTE DRESSING-------------------------\r\n Olive oil\r\n 2 ts Fresh oregano leaves\r\n 1/4 ts Salt\r\n 1/4 ts Pepper\r\n 3 tb Red-wine vinegar\r\n 1 Clove garlic\r\n 1 ts Dijon mustard\r\n---------------------OTHER INGREDIENTS--------------------------\r\n 1 Red pepper; roasted, peeled,\r\n -cored, seeded, and juliennd\r\n 1 Yellow pepper; treated same\r\n -as red\r\n 1 Pickled jalapeno; seeded\r\n -minced\r\n 1/4 c Diced red onion\r\n 2 tb Chopped pitted olives\r\n -Calamata\r\n 2 tb Capers\r\n 12 oz Loaf italian bread; halved\r\n 1 bn Watercress; trimmed\r\n| 1. Make dressing: Drain oil from tuna into glass measure; add oil\r\n to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender\r\n with remaining ingredients; blend.\r\n \r\n 2. In bowl, mix vegetables, olives, and capers. Remove some soft\r\n inside from bread; discard (or freeze for stuffing?). Brush inside\r\n loaf with some dressing; add remainder to pepper mixture. Mix in\r\n tuna gently, leaving chucks.\r\n \r\n 3. Grill bread, oiled side down, until toasted. Pile tuna mixture\r\n onto toasted sides. Top with watercress; close.\r\n \r\n', '', 'n/a', 1095455265, 'T', 'approved'); INSERT INTO `items` VALUES (262, 'Crowd-Pleasin'' Cod Sandwiches', 27, 0, '1/2 lb Pacific/True Cod fillets\r\n -or Ling Cod\r\n 1/4 c Butter\r\n 3 tb Flour\r\n 1/2 ts Dry mustard\r\n 1 ds Cayenne pepper\r\n 2 c Milk\r\n 1/2 ts Worcestershire sauce\r\n 1/2 ts Salt\r\n 1 Egg; well-beaten\r\n 1 c Grated sharp Cheddar cheese\r\n 3 English muffins\r\n -split and toasted\r\n 6 Tomato slices\r\n Parsley\r\n \r\n| Poach fish (see Easy Poached Fish recipe). Flake into small pieces;\r\n set aside. In medium saucepan, over medium heat, melt butter. Stir\r\n in flour, mustard and cayenne pepper. Reduce heat; gradually add\r\n milk, stirring constantly. Add Worcestershire sauce; continue\r\n cooking over medium heat until thickened. Gradually stir about 1/2\r\n cup of hot mixture into eggs; return to mixture in saucepan. Continue\r\n cooking for 1 minute more, stirring constantly. Add cheese; stir\r\n until melted. Stir in fish; heat through. Place toasted muffin halves\r\n on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from\r\n source of heat for 1 minute. Remove to serving plates; top with\r\n sauce. Garnish with parsley. Serve immediately.\r\n \r\n Makes 6 servings.\r\n', '', 'n/a', 1095455302, 'T', 'approved'); INSERT INTO `items` VALUES (263, 'EGGPLANT SANDWICHES', 27, 0, ' 1 ea sm eggplant;in 1/4" slices\r\n 1 x Coarse salt\r\n 1 x Pepper\r\n 1 T chopped fresh basil\r\n 1 T chopped fresh parsley\r\n 1 ea clove garlic; minced\r\n 1 x Red wine vinegar\r\n 1 t mashed sun-dried tomato\r\n 1 c fresh Montrachet\r\n 1 x Chopped parsley\r\n| Prepare medium charcoal grill. Place eggplant slices on large tray or\r\n baking sheet and sprinkle with coarse salt. Let stand to release\r\n moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle\r\n eggplant slices on both sides with pepper, basil, parsley and garlic.\r\n Grill over medium coals until wilted but not overcooked, sprinkling\r\n with vinegar while cooking. Remove from grill. Blend sun-dried tomato\r\n into goat cheese. Spread some on each eggplant slice. Roll,\r\n jelly-roll fashion. Arrange eggplant on serving tray or platter.\r\n Garnish with chopped parsley. Created by: Claudio Marchesan, Prego,\r\n', '', 'n/a', 1095455352, 'T', 'approved'); INSERT INTO `items` VALUES (264, 'Acapulco Baked Eggs', 19, 0, ' 8 large eggs\r\n 2 tablespoons butter or margarine\r\n 6 tablespoons milk\r\n 3/4 teaspoon salt\r\n 1/4 teaspoon pepper\r\n 2/3 cup extra-sharp cheddar -- shred\r\n 1 4 ounces can green chiles -- chopped\r\n tomato sauce, ketchup\r\n chili or taco sauce -- optional\r\n tomatoes; sliced -- garnish\r\n| Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan \r\nto distribute butter evenly. Slightly beat eggs, milk, salt and pepper. \r\nPour into pan. Bake at 350 for 10 minutes or until eggs begin to set. \r\nSprinkle with cheese and chiles. Draw a wide metal spatula across bottom \r\nof pan several times to break up mixture. Bake, breaking up mixture again \r\nseveral times, for 5 more minutes or until of desired doneness. Serve with \r\ntomato sauce, ketchup or chili sauce, if used. Garnish with sliced \r\ntomatoes.\r\n\r\n', '', 'n/a', 1095469053, 'T', 'approved'); INSERT INTO `items` VALUES (265, 'All-In-One-Breakfast', 19, 0, '1 slice whole wheat bread -- toasted\r\n 1 teaspoon butter\r\n 3 fresh mushrooms -- thin sliced\r\n 3 tomato slices\r\n 2 tablespoons grated parmesan cheese\r\n 1 slice bacon; crisp -- drain/crumble\r\n\r\n|Place toast on baking sheet. Spread with butter if desired. Cover with \r\nmushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top. \r\nBake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1 \r\nbread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1 \r\nbread, 2 fat and 1 lean meat exchange (with butter).\r\n\r\n', '', 'n/a', 1095469086, 'T', 'approved'); INSERT INTO `items` VALUES (266, ' Almond Quiche', 19, 0, '1/2 cup onion -- chopped\r\n 2 tablespoons butter\r\n 2 egg -- beaten\r\n 1 cup half and half\r\n 1 cup milk\r\n 1 tablespoon flour\r\n 1/4 teaspoon pepper -- white\r\n 1 1/2 cups swiss cheese -- shredded\r\n 1 cup almonds -- sliced\r\n 1 pie shell -- baked\r\n|Saute onion in butter until tender. In small bowl, beat together the \r\neggs, both milks, flour and pepper until lightly frothy. Stir in the \r\ncooked onion, cheese and toasted sliced almonds until well mixed. Pour the \r\nmixture into a still hot baked pie shell. Bake at 325F for about 45 \r\nminutes. When done, a knife inserted in the middle will come out clean. \r\nLet stand for 10 minutes, slice and serve.\r\n\r\n\r\n', '', 'n/a', 1095469122, 'T', 'approved'); INSERT INTO `items` VALUES (267, 'Amaretto Butter & Amaretto Syrup', 19, 0, ' -----amaretto butter-----\r\n 2 tablespoons amaretto\r\n 1/2 cup butter or margarine -- soften\r\n -----amaretto syrup-----\r\n 1/4 cup amaretto\r\n 1 cup maple syrup\r\n\r\n|AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small \r\nsaucepan, combine amaretto and syrup. Heat to boiling. Allow to cool \r\nbefore serving.\r\n\r\n', '', 'n/a', 1095469169, 'T', 'approved'); INSERT INTO `items` VALUES (268, 'Amaretto French Toast', 19, 0, ' 6 tablespoons amaretto\r\n 4 eggs -- well beaten\r\n 1/2 cup milk\r\n 12 slices french bread\r\n amaretto butter (see recipe)\r\n amaretto syrup (see recipe)\r\n\r\n| In shallow bowl mix all ingredients except bread. Soak bread in \r\nmixture. In large skillet, melt some butter. Drain bread. Cook in butter \r\nuntil both sides are golden brown. Serve immediately with Amaretto butter \r\nand Amaretto Syrup. NOTE: For a change, try Irish Cream instead of \r\nAmaretto.\r\n\r\n', '', 'n/a', 1095469206, 'T', 'approved'); INSERT INTO `items` VALUES (269, ' Amaretto Pancakes', 19, 0, ' 2 cups bisquick\r\n 2 eggs\r\n 1 cup milk\r\n 1/4 cup amaretto\r\n 1/2 cup almonds -- sliced\r\n amaretto butter (see recipe)\r\n amaretto syrup (see recipe)\r\n\r\n| Beat pancakes ingredients together until smooth. Cook as usual.\r\n\r\n', '', 'n/a', 1095469238, 'T', 'approved'); INSERT INTO `items` VALUES (270, ' American-Style Strata', 19, 0, ' 12 sl sourdough bread -- or\r\n 6 sl whole-grain bread -- halved\r\n 1 3/4 cups mozzarella or monterey jack -- shred\r\n 1 1/2 cups cooked beef, lamb or pork\r\n cut bite-size\r\n 1 cup carrot or zucchini -- shred\r\n 4 eggs\r\n 2 cups milk\r\n 1/2 teaspoon salt\r\n 1/2 teaspoon dry mustard\r\n 1/4 teaspoon ground black pepper\r\n 1 teaspoon worcestershire\r\n 1 teaspoon dried thyme leaves -- crumble\r\n 1 teaspoon dried basil leaves -- crumble\r\n\r\n|In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. \r\nSprinkle cheese, meat and veggies over bread. In a bowl, stir together \r\nthe eggs, milk and seasonings till well mixed. Pour carefully over \r\ningredients in baking dish. Cover. Let stand 1 hour at room temperature or \r\nin fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or \r\nuntil center is nearly set. Let stand 10 minutes. Cut into squares.\r\n\r\n\r\n\r\n\r\n', '', 'n/a', 1095469275, 'T', 'approved'); INSERT INTO `items` VALUES (271, ' Apple Oat Pancakes', 19, 0, ' 1/2 cup quick-cooking rolled oats\r\n 2 cups water\r\n 2 cups pancake mix, complete -- *\r\n 1/2 cup apple -- * * shredded\r\n 2 tablespoons sugar\r\n 1/2 teaspoon cinnamon\r\n\r\n|In medium bowl, combine rolled oats and water; let stand 5 minutes. \r\nMeanwhile, heat large nonstick skillet or griddle to medium high heat \r\n(375F). Grease lightly with oil. Add remaining ingredients to rolled oats \r\nmixture; stir just until all ingredients are moistened. (Batter will be \r\nthin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to \r\n1 1/2 minutes, turning when edges look cooked and bubbles begin to break \r\non surface. Continue to cook 1 to 1 1/2 minutes or until golden brown. \r\nServe with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use \r\nlow-fat Bisquick if you prefer.\r\n\r\n\r\n\r\n', '', 'n/a', 1095469314, 'T', 'approved'); INSERT INTO `items` VALUES (272, ' Apple Pancakes', 19, 0, '1 cup flour -- sifted\r\n 1 teaspoon baking powder\r\n 1/8 teaspoon salt\r\n 1/4 teaspoon cinnamon\r\n 1/8 teaspoon cloves\r\n 3 tablespoons butter\r\n 1 egg\r\n 1/3 cup milk\r\n 2 tablespoons powdered milk\r\n 1/2 cup applesauce\r\n\r\n| Mix together flour, baking powder, salt, cinnamon and cloves. Cut \r\nbutter into flour mixture. In a small bowl, beat together egg, milk, \r\npowdered milk and apple sauce. Combine flour mixture with egg mixture \r\nuntil well mixed. Bake on hot griddle. Serve with butter and syrup or \r\nfruit.\r\n\r\n', '', 'n/a', 1095469346, 'T', 'approved'); INSERT INTO `items` VALUES (273, ' Apple Pancakes With Cinnamon Nonfat Yogurt', 19, 0, ' 1 cup all-purpose flour\r\n 3 tablespoons nonfat egg substitute\r\n 1 1/2 cups nonfat plain yogurt\r\n 1/2 tes baking powder\r\n 3 tablespoons orange juice\r\n 3 tablespoons maple syrup\r\n 4 granny smith apples\r\n or other tart apples\r\n peeled/cored/sliced\r\n 1/4 teaspoon ground cinnamon\r\n mint leaves|Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange \r\njuice, and 2 tablespoons maple syrup into a batter. If you like thinner \r\npancakes, add 2 to 4 tablespoons of water at this point. Let rest for \r\n1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 \r\ntablespoon water until the slices are tender and caramelized. Combine the \r\nremaining yogurt and maple syrup with the cinnamon. Using a nonstick \r\nomelette pan, make thin crepes by pouring 3 tablespoons of the batter into \r\nthe preheated pan and rolling it around to uniformly cover the surface of \r\nthe pan. Cook over medium heat about 1 minute, flip with a spatula \r\nand cook the other side for about 10 seconds. Continue until all the \r\nbatter has been used. For each serving, roll each of two crepes around 2 \r\ntablespoons of the apples. Garnish with a dollop of flavored yogurt and a \r\nmint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes \r\nwith filling.\r\n\r\n', '', 'n/a', 1095469388, 'T', 'approved'); INSERT INTO `items` VALUES (274, ' Apple Sausage Pancakes With Cider Syrup', 19, 0, ' 1 egg\r\n 1/2 teaspoon cinnamon\r\n 1 cup pancake mix\r\n 1/2 cup fresh apple -- shredded\r\n 2/3 cup milk\r\n 1/2 pound bulk pork sausage -- browned\r\n 2 tablespoons oil\r\n -----cider syrup-----\r\n 1/2 cup sugar\r\n 1 cup apple cider\r\n 1 tablespoon cornstarch\r\n 1 tablespoon lemon juice\r\n 1/8 teaspoon pumpkin pie spice\r\n 2 tablespoons margarine or butter\r\n| Heat griddle to 375~. In small bowl, beat egg on high speed until \r\nthick and lemon colored, about 5 minutes. Lightly spoon pancake mix into \r\nmeasuring cup; level off. Stir in pancake mix, milk, oil and cinnamon. \r\nFold in apples and sausage. Grease griddle lightly before making each \r\npancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake \r\nuntil bubbles appear, about 2 minutes on each side. Serve with hot Cider \r\nSyrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and \r\npumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring \r\nconstantly, until mixture thickens and boils for 1 minute. Remove from \r\nheat and stir in margarine.\r\n\r\n', '', 'n/a', 1095469431, 'T', 'approved'); INSERT INTO `items` VALUES (275, 'Apple-Brie Cheese Omelet', 19, 0, ' 1/2 apple\r\n peel- core and thinly slice\r\n 2 1/2 tablespoons butter -- divided\r\n 2 eggs\r\n 2 teaspoons cream or milk\r\n salt & pepper\r\n 2 tablespoons diced brie cheese\r\n| Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp. \r\ncream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2 \r\nTbsp. butter in omelette pan over high heat until foam begins to recede \r\nbut before beginning to color. Pour in egg mixture and prepare omelette, \r\nbeating to lighten but still allowing it to set on the bottom. Fill with \r\nsauteed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide \r\nout of pan onto a heated plate. Source: Dairy Hollow House, Eureka Spgs., \r\nAR\r\n\r\n', '', 'n/a', 1095469477, 'T', 'approved'); INSERT INTO `items` VALUES (276, ' Apple-Cheddar Omelet', 19, 0, ' 4 sl bacon -- chopped\r\n 1 can cheddar cheese soup\r\n 8 eggs\r\n 1/3 cup milk -- whole\r\n 1 sm apple; peeled -- chopped\r\n 1 cup cheese, cheddar -- shredded\r\n about 4 ounces\r\n 1/8 teaspoon pepper, black -- ground\r\n| Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 \r\ncup of soup in bowl until smooth, add eggs; beat until well blended, set \r\naside. In casserole, stir remaining soup until smooth, stir in apple, \r\nmilk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and \r\nbubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1 \r\nteaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture. \r\nCover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge \r\nto center, letting uncooked portion move to edge. Micro-cook 2 minutes on \r\nHIGH or until set. Fold in half, slide on plate. Repeat with bacon \r\ndrippings and remaining egg mixture. Spoon sauce over each omelet, \r\nsprinkle with bacon. Campbell''s Recipes\r\n\r\n', '', 'n/a', 1095469519, 'T', 'approved'); INSERT INTO `items` VALUES (277, 'Bacon ''n Eggs Crescent Sandwich', 19, 0, '1 cup refrigerated crescent rolls\r\n 1 tablespoon onion -- chopped\r\n 4 cheddar cheese slices\r\n 1/2 cup milk\r\n 1/2 pound bacon\r\n 2 eggs\r\n|Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 \r\nrectangles. Place 2 rectangles in ungreased 8" square pan; press over \r\nbottom and 1/2" up sides to form crust, sealing perforations. Place \r\ncheese slices over dough. Sprinkle bacon and onions over evenly. Blend \r\nmilk and eggs; pour over bacon. Separate remaining dough into triangles; \r\narrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes \r\nor until golden brown and filling is set.\r\n\r\n\r\n', '', 'n/a', 1095469566, 'T', 'approved'); INSERT INTO `items` VALUES (278, 'Bacon And Cheese Breakfast Pizza', 19, 0, ' 1 9" single-crust pastry\r\n 1/2 pound bacon; cook -- crumble\r\n 8 ounces swiss cheese -- shredded\r\n 4 eggs\r\n 12 ounces sour cream\r\n 2 tablespoons fresh parsley -- chopped\r\n|Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes. \r\nSprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour \r\ncream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes \r\nor until pizza is puffy and lightly browned. Yield 6 main-dish or 18 \r\nappetizer servings.\r\n\r\n', '', 'n/a', 1095469603, 'T', 'approved'); INSERT INTO `items` VALUES (279, 'Baked Cheddar Toast', 19, 0, ' 1 cup heavy cream\r\n 1 cup cheddar cheese -- shredded\r\n 1/2 teaspoon nutmeg\r\n 1/4 teaspoon white pepper\r\n 4 large eggs -- well beaten\r\n 12 slices bread\r\n|In the top of a double boiler, combine the cream, cheddar, white pepper, \r\nand nutmeg. Stir over hot water until the cheese melts and the mixture is \r\nwell blended. Remove from the heat and cool to lukewarm. Generously \r\nbutter a large baking sheet and set aside. Cut the bread slices diagonally \r\nand dip each triangle into the cheddar mixture. Place 1/2-inch apart on \r\nthe baking sheet and bake until browned and bubbly, about 15 minutes. \r\nServe hot.\r\n', '', 'n/a', 1095469636, 'T', 'approved'); INSERT INTO `items` VALUES (280, 'Baked Eggs', 19, 0, ' 1 large egg\r\n 1/4 teaspoon mustard -- prepared\r\n 4 drops worcestershire\r\n 1/4 cup bean sprouts -- chopped\r\n 2 tablespoons scallions -- chopped\r\n 2 tablespoons parsley -- chopped\r\n 1/4 cup cheddar cheese -- shredded\r\n\r\n|Break egg into a lightly greased individual baking dish. Stir egg to \r\nbreak yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley; \r\nstir to mix thoroughly. Mix in half the cheese. Top with remaining \r\ncheese. Place dish in a larger pan that has about 1 in. hot water. Bake at \r\n350F for 10-15 minutes or until egg is firm.\r\n\r\n', '', 'n/a', 1095469676, 'T', 'approved'); INSERT INTO `items` VALUES (281, 'Baked Eggs In Mushroom Sauce', 19, 0, '1 Pound Mushrooms\r\n 4 Tablespoons Butter\r\n 3 Tablespoons Flour\r\n 2 Cups Milk\r\n 1 Bouillon Cube\r\n 1 Tablespoon Boiling Water\r\n 1 Tablespoon Grated Onions\r\n 1/2 Teaspoon Salt\r\n Pepper -- to taste\r\n 6 Large Eggs\r\n|Wash and slice mushrooms, stems and all. Saute over medium heat in \r\nbutter, stirring occasionally, for 10 minutes.\r\n\r\nStir in flour, milk, bouillon cube dissolved in hot water, grated onion, \r\nsalt and pepper. Cook, stirring, until thick.\r\n\r\nPour about 1/2 cup of sauce into each of 6 individual ramekins or \r\ncasseroles (sauce should be about 1" deep).\r\n\r\nBreak an egg into each ramekin.\r\n\r\nSlip a spoon under egg and press into sauce so that egg will sink lightly. \r\n Remove spoon.\r\n\r\nBake in a 350 degree oven until eggs are cooked to desired doneness, about \r\n20 minutes.\r\n', '', 'n/a', 1095469967, 'T', 'approved'); INSERT INTO `items` VALUES (282, 'Baked English Omelette', 19, 0, ' 6 eggs -- beaten\r\n 2/3 cup milk\r\n 1/4 teaspoon salt\r\n 1/8 teaspoon pepper\r\n 1 1/2 cups cheddar cheese -- shredded\r\n 1 green onion -- slice thin\r\n 3 slices bacon; cook -- crumble\r\n 1 tablespoon butter or margarine\r\n 1 tablespoon parmesan\r\n add''l bacon for garnish -- opt\r\n|\r\n Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt \r\nbutter in a 9" frying pan. Pour egg mixture into pan. Sprinkle with \r\nParmesan. Bake at 400~ for 20 minutes or until set and golden. Garnish \r\nwith additional bacon, if desired. Serve immediately.\r\n\r\n', '', 'n/a', 1095470003, 'T', 'approved'); INSERT INTO `items` VALUES (283, ' Baked Fluffy Orange French Toast', 19, 0, '6 eggs -- separated\r\n 1/2 cup orange juice\r\n 3 tablespoons sugar\r\n 2 tablespoons milk\r\n 2 teaspoons grated orange peel\r\n 12 bread slices\r\n 1/2 teaspoon salt\r\n powdered sugar\r\n -----sauce-----\r\n 1/2 cup sour cream\r\n 1/4 cup orange marmalade\r\n|Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat \r\negg whites until foamy. Gradually add sugar, beating until stiff peaks \r\nform; set aside. Beat egg yolks; stir in orange juice, orange peel, salt \r\nand milk. Fold egg yolk mix into beaten egg whites. Dip bread slices \r\ninto egg mix until evenly coated. Place on prepared cookie sheet. Bake \r\nfor 5-8 minutes or until golden brown ( do not turn toast). In small \r\nsaucepan, combine sour cream and marmalade; heat over low heat just until \r\nwarmed. Serve immediately with sauce.\r\n\r\n\r\n', '', 'n/a', 1095470057, 'T', 'approved'); INSERT INTO `items` VALUES (284, 'Baked French Toast', 19, 0, ' 8 slices bread\r\n 12 ounces evaporated skim milk\r\n 4 eggs\r\n 1/4 cup brown sugar\r\n 1 teaspoon vanilla extract\r\n 3/4 teaspoon ground cinnamon\r\n| Lightly coat 9"x13"x2" pan with non-stick vegetable spray. Arrange bread \r\nslices in bottom of pan. Combine all remaining ingredients and mix well, \r\nusing whisk or egg beater. Pour mixture evenly over bread. Cover tightly \r\nand refrigerate several hours or overnight. To bake, preheat oven to 350. \r\n Remove bread from refrigerator and spray lightly with non-stick vegetable \r\nspray. Bake 30-35 minutes, until lightly browned. Serve with hot maple \r\nsyrup, powdered sugar, and cinnamon. Sylvia''s notes: this worked fine, \r\ncame out reasonably crisp on the outside and reasonably soggy on the \r\ninside. Definitely a fine lower-fat alternative to the traditional fried \r\nfrench toast.\r\n\r\n\r\n', '', 'n/a', 1095470093, 'T', 'approved'); INSERT INTO `items` VALUES (285, 'Baked Scrambled Egg Casserole', 19, 0, '2 tablespoons margarine\r\n 1 1/2 cups cooked ham -- chopped\r\n 1/2 cup green onions -- sliced\r\n 1 can cream of mushroom soup\r\n 12 eggs\r\n 4 ounces cheddar cheese -- shredded\r\n 1/2 cup half & half\r\n| Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt \r\nmargarine. Saute onions until crisp tender. In large bowl, beat eggs; \r\nstir in half & half and ham. Pour egg mixture into skillet with onions; \r\nmix well. Cook over medium heat. As mixture begins to set, gently lift \r\ncooked portions with spatula so that thin uncooked portions can flow to \r\nbottom. Avoid constant stirring. Cook until eggs are thickened \r\nthroughout; spoon into prepared casserole dish. Pour soup evenly over \r\ntop. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake \r\n10-15 minutes longer.\r\n\r\n\r\n', '', 'n/a', 1095470155, 'T', 'approved'); INSERT INTO `items` VALUES (286, 'Banana Bran Pancakes', 19, 0, '1 1/3 cups milk\r\n 2 eggs\r\n 1/4 cup vegetable oil\r\n 1 teaspoon vanilla\r\n 1/2 cup banana\r\n 1 1/2 cups bran chex cereal\r\n 1 cup all purpose flour\r\n 3 tablespoons sugar\r\n 1 teaspoon baking powder\r\n 1/2 teaspoon baking soda\r\n 1/4 teaspoon salt\r\n 1/8 teaspoon ground nutmeg\r\n|In blender, process milk, eggs, oil, vanilla, and banana just to mix. \r\nAdd bran cereal, process. Add remaining ingredients. Process to combine. \r\nScrape sides of container. Let stand 5 minutes. Stir. Bake on preheated, \r\nlightly greased griddle over medium heat. Pour out enough batter to form \r\n3" to 4" pancakes. Cook until edges are set. Turn. Cook until browned. \r\nRepeat with remaining batter. Refrigerate or freeze leftover pancakes with \r\ntwo squares of waxed paper between each. Reheat in toaster. Sallies \r\ncomment:- I add a little more banana than this calls for. \r\n', '', 'n/a', 1095470199, 'T', 'approved'); INSERT INTO `items` VALUES (287, 'Banana Bread French Toast', 19, 0, '1 package banana quick bread mix\r\n 3 tablespoons oil\r\n 1 cup water\r\n 1 egg\r\n 1/2 cup mashed banana\r\n -----egg mixture-----\r\n 3 eggs\r\n 1 teaspoon vanilla\r\n 1/2 cup milk| Heat oven to 375~. Grease and flour bottom of 9" loaf pan. In large \r\nbowl, combine all bread ingredients. Stir 50-75 strokes; just until dry \r\nparticles are moistened. Pour into prepared pan. Bake 40-50 minutes or \r\nuntil tested done. Cool in pan 15 minutes; remover from pan; cool \r\ncompletely. Cut bread into 12 slices. Heat skillet to 375~. Grease \r\nlightly with margarine. In pie pan, combine eggs, milk and vanilla; beat \r\nwell. Dip bread slices in egg mixture, turning to coat both sides well. \r\nCook in skillet 2-3 minutes on each side or until golden brown. Serve with \r\nsyrup.\r\n', '', 'n/a', 1095470278, 'T', 'approved'); INSERT INTO `items` VALUES (288, ' Banana Burrito', 19, 0, ' 1 6" flour tortilla\r\n 1 tablespoon creamy peanut butter\r\n 2 teaspoons raspberry spread -- * see note\r\n 1 teaspoon shredded coconut -- (otional)\r\n 1/2 medium banana\r\n\r\n| Use the red low calorie (8 calorie per spoon) raspberry spread. 1. Lay \r\ntortilla on flat surface; spread evenly with peanut butter and raspberry \r\nspread. Sprinkle with coconut, if desired. 2. Place banana on edge of \r\ntortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on \r\nHigh 35 seconds. This serving provides: 1 fat; 1 protein; 1 bread; 1 \r\nfruit; 20 optional calories. (Add 5 optional calories if coconut is \r\nused.) Per serving: 232 calories, 7 g protein, 10 g fat, 31 g \r\ncarbohydrate, 49 mg calcium, 216 mg sodium, 0 mg cholesterol, 3 g dietary \r\nfiber.', '', 'n/a', 1095470353, 'T', 'approved'); INSERT INTO `items` VALUES (289, 'Banana French Toast', 19, 0, ' 6 tablespoons plain nonfat yogurt\r\n 1/4 teaspoon vanilla extract\r\n sugar substitute to equal 1 -- ts\r\n 1/2 cup egg substitute\r\n 4 slices reduced-calorie white bread\r\n 1 medium banana -- sliced\r\n 1/4 cup red.-cal. maple-flavored -- syrup\r\n\r\n|1. In small bowl, whisk together yogurt, vanilla, and sugar substitute. \r\n Set aside. 2. Pour egg substitute into shallow bowl; dip bread in egg \r\nsubstitute, coating both sides and absorbing all liquid. 3. Spray large \r\nnonstick skillet with nonstick cooking spray; over medium heat, cook bread \r\nuntil browned on both sides. Remove to heated platter, cover, and keep \r\nwarm. In same skillet, quickly cook banana slices until golden on each \r\nside. 4. Place 2 slices bread on each serving plate; top evenly with \r\nyogurt mixture, banana slices, and syrup. ', '', 'n/a', 1095470414, 'T', 'approved'); INSERT INTO `items` VALUES (290, ' Basic Biscuits', 19, 0, '3 1/4 cups cake flour\r\n 1 teaspoon salt\r\n 1 tablespoon sugar\r\n 4 teaspoons baking powder\r\n 4 tablespoons butter or margarine\r\n or vegetable shortening\r\n 1 egg -- lightly beaten\r\n 1 cup milk\r\n 2 tablespoons milk\r\n 1 spray shortening and corn\r\n meal for coating pan\r\n| Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of \r\nthe flour with the salt,sugar and baking powder. Cut the butter into the \r\ndry ingredients until the mixture is textured like cornmeal. Separately \r\nmix the egg with the milk,and stir all but 2 tbsp. of this liquid into the \r\ndry mixture. Mix just enough to make a uniformly moistened dough. Dust a \r\nclean work surface with 1/2 the remaining flour,and turn the dough out \r\nonto the floured surface. Sprinkle the top with the rest of the flour,and \r\nwith floured hands,gently push the dough into a circle about 1/2" thick. \r\nCut with a 2" or 3" biscuit cutter,and place the cut biscuits close \r\ntogether on a greased corn meal coated cookie sheet. You will get about 12 \r\nbiscuits. Brush the tops of the biscuits with the reserved milk egg \r\nmixture. Bake in the preheated oven until puffed and brown,about 15 \r\nminutes. Cool for a few minutes before serving. Yields about a dozen \r\nbiscuits.\r\n\r\n', '', 'n/a', 1095470456, 'T', 'approved'); INSERT INTO `items` VALUES (291, ' Basic Buttermilk Biscuits', 19, 0, ' 3 1/2 cups flour\r\n 1 teaspoon salt\r\n 1 tablespoon sugar\r\n 4 teaspoons baking powder\r\n 1 teaspoon baking soda\r\n 4 tablespoons butter\r\n 2 eggs -- lightly beaten\r\n 1 1/2 cups buttermilk\r\n 1 spray shortening and corn-\r\n meal for coating pan\r\n|Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of \r\nthe flour with salt,sugar,baking powder and baking soda. Cut the butter \r\ninto the dry ingredients until the mixture is textured like cornmeal. \r\nSeparately mix the eggs with the buttermilk,and stir all but 2 tbsp. of \r\nthis liquid into the dry mixture. Mix just enough to make a uniformly \r\nmoistened dough. Dust a clean work surface with 1/2 the remaining \r\nflour,and turn the dough out onto the floured surface. Sprinkle the top \r\nwith the rest of the flour,and with floured hands,gently push the dough \r\ninto a circle about 1/2" thick.. Cut with a 2" or 3 " biscuit cutter,and \r\nplace biscuits close together on a grease and cornmeal coated cookie \r\nsheet. You will get about 12 biscuits. Brush the tops of the biscuits \r\nwith the reserved buttermilk egg mixture. Bake in the preheated oven \r\nuntil puffed and brown,about 15 minutes .Cool for a few minutes before \r\nserving.\r\n\r\n\r\n', '', 'n/a', 1095470495, 'T', 'approved'); INSERT INTO `items` VALUES (292, 'Basic Buttermilk Drop Biscuits', 19, 0, '3 cups flour\r\n 1 teaspoon salt\r\n 1 tablespoon sugar\r\n 4 teaspoons baking powder\r\n 1 teaspoon baking soda\r\n 4 tablespoons butter\r\n 2 eggs -- lightly beaten\r\n 1 1/4 cups buttermilk\r\n 1 spray shortening and corn\r\n meal for coating pan\r\n\r\n|Preheat oven to 425~. In a food processor or a large bowl,mix the flour \r\nwith the salt,sugar,baking powder and baking soda. Cut the butter into \r\nthe dry ingredients until the mixture is textured like cornmeal.. \r\nSeparately mix the eggs with the buttermilk,and stir all but 2 tbs. of \r\nthis liquid into the dry mixture. Mix just enough to make a uniformly \r\nmoistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal \r\ncoated cookie sheet about an inch apart. Brush tops with reserved egg and \r\nbuttermilk mixture. Bake in the preheated oven until puffed and \r\nbrown,about 12 minutes. Cool for a few minutes before serving. Yields \r\nabout 15 biscuits..\r\n', '', 'n/a', 1095470533, 'T', 'approved'); INSERT INTO `items` VALUES (293, 'Basic Cornmeal Biscuit', 19, 0, '2 cups cornmeal -- any color\r\n 1 1/2 cups flour\r\n 1/4 teaspoon salt\r\n 1 tablespoon sugar\r\n 1 pinch cayenne pepper\r\n 2 teaspoons baking powder\r\n 1 teaspoon baking soda\r\n 4 tablespoons butter\r\n 1 egg -- lightly beaten\r\n 1 1/4 cups buttermilk\r\n 1 spray shortening\r\n\r\n| Preheat oven to 425~. In a food processor or large bowl,mix 1 1/2 cups \r\nof the cornmeal with the flour, salt, sugar, cayenne pepper,baking powder \r\nand baking soda. Cut the butter into the dry ingredients until the whole \r\nmixture is the texture of cornmeal. Separately mix the egg with the \r\nbuttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture. \r\nMix just enough to make a uniformly moistened dough. Dust a clean board \r\nwith half the remaining cornmeal,and turn the dough out onto the floured \r\nsurface. Sprinkle the top with the remaining cornmeal,and with flowered \r\nhands,gently push the dough into a circle about a 1/2" thick. Cut with a \r\n2" or 3" biscuit cutter,and place biscuits close together on a greased \r\ncookie sheet. Brush top of the biscuits with the reserved buttermilk egg \r\nmixture.Bake in the preheated oven until puffed and brown,about 12 \r\nminutes. Cool for a few minutes before serving.Yields about 1 dozen \r\nbiscuits.\r\n', '', 'n/a', 1095470574, 'T', 'approved'); INSERT INTO `items` VALUES (294, ' Basic Crepes #1', 19, 0, ' 2 Cups All-Purpose Flour\r\n 1/2 Teaspoon Salt\r\n 4 Large Eggs\r\n 1 Cup Milk -- cold\r\n 1 Cup Cold Water\r\n 4 Tablespoons Butter -- melted\r\n Salad Oil\r\n\r\n|Combine flour, salt and eggs; blend well.\r\n\r\nBlend in milk, water and butter. Mix well.\r\n\r\nRefrigerate batter for at least 2 hours, allowing the flour particles to \r\nswell and soften so that the crepes are light in texture.\r\n\r\nBrush the bottom of a 6 or 7" crepe pan or heavy skillet lightly with \r\nsalad oil and heat pan over medium heat until just hot, not smoking.\r\n\r\nPour scant 1/4 cup of batter in pan and quickly tilt pan in all directions \r\nto run batter all over bottom of pan in a thin film.\r\n\r\nCook for about 1 minute. Lift edge of crepe to test for doneness.\r\n\r\nThe crepe is ready for flipping when it can be shaken loose from the \r\nbottom of pan.\r\n\r\nFlip the crepe and cook for about 1/2 minute on other side; this is rarely \r\nmore than a spotty brown and is used as side on which filling is placed.\r\n\r\nCrepes can be made in advance and stacked between layers of waxed paper to \r\nprevent them from sticking.\r\n\r\nCrepes can be frozen; heat them in a covered dish at 300 degrees to thaw.\r\n\r\nYield; about 22 crepes\r\n', '', 'n/a', 1095470618, 'T', 'approved'); INSERT INTO `items` VALUES (295, 'Basic Crepes #2', 19, 0, ' 2 Eggs -- slightly beaten\r\n 2/3 Cup Milk\r\n 3 Tablespoons Oil\r\n 1/2 Cup All-Purpose Flour\r\n 1/4 Teaspoon Salt\r\n\r\n|In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.\r\n\r\nGradually stir in flour and salt; beat until smooth.\r\n\r\nCover and refrigerate at least 1 hour.\r\n\r\nLightly brush a six or seven inch crepe pan or skillet with some of the \r\nremaining oil; heat until hot. Stir batter.\r\n\r\nPour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs \r\nto cover the bottom of the pan thinly but completely.\r\n\r\nCook, turning once, until light brown on both sides.\r\n\r\nRepeat, using all the batter.\r\n\r\nBrush pan with oil when necessary.\r\n\r\nRecipe make about 12 crepes.\r\n\r\n', '', 'n/a', 1095471018, 'T', 'approved'); INSERT INTO `items` VALUES (296, 'Tip for better crepes.', 19, 0, 'none| Batter should be about as thick as heavy \r\n cream. The pan should be quite hot but if oil begins to smotke, \r\n lift pan from heat source until it cools slightly. Expect the \r\n first few crepes to stick to the pan. If early crepes come out \r\n misshapen, use them for deep-frioed snacks or noodles.\r\n \r\n', '', 'n/a', 1095471086, 'T', 'approved'); INSERT INTO `items` VALUES (297, ' Basic Drop Biscuits', 19, 0, '2 1/2 cups cake flour\r\n 2 tablespoons cake flour\r\n 1 tablespoon sugar\r\n 2 teaspoons baking powder\r\n 4 tablespoons shortening\r\n 1 egg -- lightly beaten\r\n 1 cup milk\r\n 1 spray shortening\r\n\r\n|Preheat oven to 425~. In a food processor or a large bowl,mix the \r\nflour with the salt,sugar and baking powder.Cut the shortening into the \r\ndry ingredients until the mixture is the texture of cornmeal. Separately \r\nmix the egg with the milk,and stir all but 2 tbs. of this liquid into the \r\ndry mixture. Mix just enough to make a uniformly moistened dough. Drop \r\nspoonfuls of the dough onto a greased and cornmeal coated cookie sheet \r\nabout 1" apart. Brush tops with reserved liquid.Bake in the preheated \r\noven until puffed and brown,about 12 minutes. Cool for a few minutes \r\nbefore serving. Yields about 15 biscuits.\r\n\r\n', '', 'n/a', 1095471133, 'T', 'approved'); INSERT INTO `items` VALUES (298, 'Basque Tortilla', 19, 0, ' 4 slices bacon\r\n 2 teaspoons sliced green onions/tops\r\n 3/4 teaspoon salt\r\n 1 dash pepper\r\n 3 med. potatoes\r\n 1 tablespoon snipped parsley\r\n 1/8 teaspoon dried thyme -- crushed\r\n 4 large eggs\r\n|In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of \r\ndrippings. Crumble bacon and set aside. In same skillet combine \r\nreserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, \r\nthyme and pepper. Cover tightly; cook over low heat til potatoes are \r\nbarely tender, 20 to 25 minutes, stirring carefully once or twice. In \r\nsmall bowl beat together eggs and milk; pour over potato mixture. Cover \r\nand continue cooking over very low heat til egg is set in center, 8 to 10 \r\nminutes. With a wide spatula, loosen sides and bottom and slide potatoes \r\nout onto serving plate, or serve from skillet. Sprinkle crumbled bacon \r\natop. Serve hot.\r\n', '', 'n/a', 1095471186, 'T', 'approved'); INSERT INTO `items` VALUES (299, 'Belgian Club Soda Waffles', 19, 0, ' 2 cups biscuit mix\r\n 1 1/3 cups club soda\r\n 1 egg\r\n 3 tablespoons oil\r\n| Mix well. Pour into Belgian waffler for an extra light waffle. Makes \r\nfour Belgian waffles.\r\n\r\n\r\n', '', 'n/a', 1095471223, 'T', 'approved'); INSERT INTO `items` VALUES (300, 'Benny''s Eggs', 19, 0, ' orange hollandaise sauce-\r\n 1 egg\r\n 2 tablespoons lemon juice\r\n 1 teaspoon orange rind -- grated\r\n 1/2 cup butter -- melted\r\n eggs-\r\n 8 large eggs\r\n 4 slices rich egg bread or brioche\r\n toasted\r\n 3 ounces cream cheese -- soft\r\n 3 ounces sliced smoked salmon\r\n or use lox\r\n orange slices -- garnish\r\n fresh mint sprigs -- garnish| SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange \r\nrind over a pan of boiling water for 1 minute. Gradually whisk in butter \r\nuntil sauce is smooth and well blended. It will be rather thin while warm, \r\nbut will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of \r\nboiling water. Poach until done to your liking. Meanwhile, toast the \r\nbread. Spread with cream cheese. Top with the salmon. Place on plate. Top \r\nwith 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or \r\nparsley.\r\n', '', 'n/a', 1095471258, 'T', 'approved'); INSERT INTO `items` VALUES (301, 'Best Ever Waffle''s', 19, 0, '2 Eggs\r\n 2 Tablespoons Sugar\r\n 1 Teaspoon Salt\r\n 1/2 Cup Oil\r\n 1 Package Active Dry Yeast\r\n 1/2 Cup Warm Water\r\n 2 Cups Milk\r\n 3 Cups Flour\r\n|Dissolve yeast in 1/2 cup warm water.\r\n\r\nScald milk and cool.\r\n\r\nIn a large mixing bowl, beat eggs well, then add other ingredients. \r\nStirring until mixture is blended. Then beat until the batter is smooth.\r\n\r\nThe batter may be stored in a large fruit juice container so that it does \r\nnot rise over the top.\r\n\r\nThis will keep in refrigerator for a long time.\r\n', '', 'n/a', 1095471301, 'T', 'approved'); INSERT INTO `items` VALUES (302, 'Blueberry Muffins', 9, 6, ' 2 cups all-purpose flour\r\n 1/2 cup sugar\r\n 3 teaspoons baking powder\r\n 1/2 teaspoon salt\r\n 1 cup milk\r\n 1 egg\r\n 4 tablespoons butter, or margarine*\r\n 3/4 cup fresh or frozen blueberries --\r\n|Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter \r\ncups, or line with paper baking cup liners; set aside. In a bowl, sift \r\ntogether flour, sugar, baking powder and salt; add frozen blueberries, and \r\nmake a well in the center. Pour the milk into a 2 cup glass measure and \r\nadd egg and butter; blend well. Pour liquid all at once into flour well. \r\n(This method allows you to mix the batter with fewer strokes, avoiding \r\novertiring.) Making 12 to 15 full circular strokes that scrape the bottom \r\nof bowl; stir just until dry ingredients are moistened. Batter ''should'' be \r\nlumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to \r\n25 minutes or until tops are lightly browned. Remove muffins from pan \r\nimmediately (otherwise moisture condenses on bottom of cups and muffins \r\nbecome soggy). Makes 12.\r\n\r\n\r\n', '', 'n/a', 1095471345, 'T', 'approved'); INSERT INTO `items` VALUES (303, 'Blueberry Sauce For Waffles/Pancakes', 19, 0, ' 1 pound can blueberries\r\n 2 teaspoons cornstarch\r\n 1 teaspoon lemon juice\r\n\r\n|Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch \r\ntil mixture thickens and bubbles. Add 1 teaspoonful lemon juice.\r\n\r\n', '', 'n/a', 1095471377, 'T', 'approved'); INSERT INTO `items` VALUES (304, 'Bran Griddle Cakes', 19, 0, ' 1 1/4 cups sifted flour\r\n 3/4 teaspoon salt\r\n 2 teaspoons sugar\r\n 3 teaspoons baking powder\r\n 2 egg yolks -- well beaten\r\n 1 3/4 cups milk\r\n 1 cup post''s bran flakes\r\n 1 tablespoon butter -- melted\r\n 2 egg whites -- stiffly beaten\r\n\r\n|Sift flour once, measure, add salt, sugar, and baking powder, and sift \r\nagain.\r\n\r\nCombine egg yolks and milk. Add to flour gradually, stirring only until \r\nsmooth.\r\n\r\nAdd Post''s Bran Flakes and butter.\r\n\r\nFold in egg whites.\r\n\r\nBakes on hot, well-greased griddle.\r\n\r\nServe hot with Log Cabin Syrup.\r\n\r\nMakes 24 cakes.\r\n', '', 'n/a', 1095472790, 'T', 'approved'); INSERT INTO `items` VALUES (305, 'Buckwheat Cakes', 19, 0, ' 1 cup buckwheat flour\r\n 1 teaspoon baking powder\r\n 1 1/2 tablespoons sugar\r\n 1/4 teaspoon soda\r\n 1/4 teaspoon salt\r\n 1 egg -- well beaten\r\n 1 cup sour milk\r\n 1 tablespoon butter -- melted\r\n\r\n|Sift flour once, measure, add baking powder, sugar, soda and salt, and \r\nsift again.\r\n\r\nCombine egg and milk and add to flour. Stir only until smooth.\r\n\r\nAdd butter.\r\n\r\nBake on hot, well-greased griddle.\r\n\r\nServe hot with Log Cabin Syrup.\r\n\r\n', '', 'n/a', 1095472824, 'T', 'approved'); INSERT INTO `items` VALUES (306, ' Cornmeal Pancakes', 19, 0, '1 1/2 cups Bisquick baking mix\r\n 1 1/2 cups milk\r\n 1/2 cup yellow cornmeal\r\n 1 Egg\r\n\r\n| Beat all ingredients with hand beater until smooth.\r\n\r\n For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease \r\ngriddle if necessary.)\r\n\r\n Cook until pancakes are dry around edges.\r\n\r\n Turn; cook other side until golden brown.\r\n', '', 'n/a', 1095472886, 'T', 'approved'); INSERT INTO `items` VALUES (307, ' Crepes', 19, 0, ' 3/4 cup water\r\n 3/4 cup milk\r\n 3 Eggs\r\n 1/2 teaspoon salt\r\n 1 1/2 cups flour\r\n 3 tablespoons butter or margarine\r\n\r\n|In blender container combine all ingredients and blend on high speed for \r\n1 minute.\r\n\r\n Refrigerate mixture 2 hours.\r\n\r\n Place 6" skillet over medium heat. Brush bottom and sides of skillet \r\nwith melted butter or margarine.\r\n\r\n Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.\r\n\r\n Cook until top is set and bottom is lightly browned.\r\n\r\n With spatula, turn crepe and cook other side 1 minute.\r\n\r\n Repeat procedure until all batter is used.\r\n', '', 'n/a', 1095472933, 'T', 'approved'); INSERT INTO `items` VALUES (308, 'Dill Crepes', 19, 0, '3 Eggs\r\n 1/2 cup milk\r\n 1/2 cup water\r\n 3 tablespoons butter -- melted\r\n 3/4 cup all-purpose flour\r\n 1/2 teaspoon salt\r\n 1/2 teaspoon dried dill weed\r\n\r\n| If using blender, combine all ingredients in blender container. Blend \r\nabout 1 minute. Scrape down sides of container with rubber spatula, if \r\nnecessary. Blend until smooth, about 30 additional seconds.\r\n\r\n If using mixer, rotary beater or whisk, combine eggs, milk, water and \r\nbutter in mixing bowl. Beat until combined. Add flour, salt and dried \r\ndrill weed. Beat until smooth.\r\n\r\n Bake immediately or refrigerate batter 1 hour.\r\n\r\n If you have special crepe pan, follow manufacture''s directions.\r\n\r\n Otherwise, on medium-high heat, heat buttered 10" omelet pan (or 8" crepe \r\npan) until just hot enough to sizzle drop of water.\r\n\r\n For each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan, \r\nrotating pan as batter is poured.\r\n\r\n Cook until lightly browned on bottom.\r\n\r\n Remove from pan or, if desired, turn and brown on other side. (Crepes to \r\nbe filled need only be browned on 1 side. Use unbrowned side for filling.)\r\n\r\n Stir batter frequently to keep dill distributed.\r\n\r\n tack between sheets of paper toweling or waxed paper until ready to use.\r\n\r\n Crepes may be frozen.\r\n\r\nYield: 2 cups batter.\r\n', '', 'n/a', 1095472985, 'T', 'approved'); INSERT INTO `items` VALUES (309, 'Dixie Waffles', 19, 0, ' 2 Cups Flour -- sifted\r\n 2 1/4 Teaspoons Baking Powder\r\n 1/2 Teaspoon Salt\r\n 1 Tablespoon Sugar\r\n 1 1/2 Cups Milk\r\n 2 Egg Yolks -- well beaten\r\n 2 Tablespoons Butter -- melted\r\n 2 Egg Whites -- stiffly beaten\r\n\r\n|Sift flour once, measure, add baking powder, salt, and sugar, and sift \r\ntogether twice.\r\n\r\nCombine milk, egg yolks, and butter; add to flour.\r\n\r\nFold in egg whites.\r\n\r\nBake on hot waffle iron. \r\n\r\nServe hot with Log Cabin Syrup.\r\n\r\nMakes six 4-section waffles.\r\n\r\n', '', 'n/a', 1095473029, 'T', 'approved'); INSERT INTO `items` VALUES (310, 'Favorite Blueberry Pancakes', 19, 0, '1 1/4 cups all-purpose flour -- sifted\r\n 3 teaspoons baking powder\r\n 1 tablespoon sugar\r\n 1/2 teaspoon salt\r\n 1 egg -- beaten\r\n 1 cup milk*\r\n 2 tablespoons salad oil\r\n 3/4 cup fresh or thawed blueberries --\r\n drained\r\n\r\n|Stir together dry ingredients. Combine egg, milk, and salad oil; add to \r\ndry ingredients, stirring just till moistened. Bake on hot griddle. When \r\nundersides on pancakes are nicely browned, sprinkle about 2 tablespoons of \r\ndrained blueberries over each cake. Turn, brown other side. Makes about \r\n12 dollar-size, or eight 4-inch size pancakes.\r\n\r\n\r\n\r\n', '', 'n/a', 1095473061, 'T', 'approved'); INSERT INTO `items` VALUES (311, ' Griddle Cakes', 19, 0, '1 cup sifted flour\r\n 1 teaspoon baking powder\r\n 1/4 teaspoon salt\r\n 3/4 cup milk\r\n 1 Egg -- well beaten\r\n 1 1/2 tablespoons butter -- melted\r\n|Sift flour once, measure, add baking powder and salt, sift again.\r\n\r\n Combine milk and egg and add to flour. Stir only until smooth. Add \r\nbutter.\r\n\r\n Bake on hot, well-greased griddle.\r\n\r\n Serve hot with Log Cabin Syrup.\r\n\r\nMakes 12 cakes.\r\n', '', 'n/a', 1095473094, 'T', 'approved'); INSERT INTO `items` VALUES (312, 'Ham Waffles', 19, 0, ' 2 Cups Flour -- sifted\r\n 1/4 Teaspoon Baking Soda\r\n 2 Teaspoons Baking Powder\r\n 1/2 Teaspoon Salt\r\n 1 Tablespoon Sugar\r\n 2 Egg Yolks -- well beaten\r\n 1 3/4 Cups Sour Milk\r\n 1/3 Cup Butter -- melted\r\n 2 Egg Whites -- stiffly beaten\r\n 1 Cup Smoked Ham -- uncooked, diced\r\n\r\n|Sift flour once, measure, add soda, baking powder, salt, and sugar, and \r\nsift again.\r\n\r\nCombine egg yolks, milk, and butter. Add to flour, beating until smooth.\r\n\r\nFold in egg whites.\r\n\r\nBake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each \r\nwaffle just before closing iron.\r\n\r\nServe soft scrambled eggs on each waffle.\r\n\r\nMakes four 4-section waffles.\r\n', '', 'n/a', 1095473130, 'T', 'approved'); INSERT INTO `items` VALUES (313, ' Impossible Brunch Pie', 19, 0, ' 1 package frozen broccoli -- cooked and drained\r\n OR other frozen vegetable of your choice\r\n 1 cup sour cream\r\n 1 cup cottage cheese -- creamed\r\n 1/2 cup Bisquick. baking mix\r\n 1/4 cup butter -- melted\r\n 2 eggs\r\n 1 tomato -- thinly sliced\r\n 1/4 cup Parmesan cheese -- grated\r\n\r\n|Heat oven to 350 degrees.\r\n\r\nGrease 9" pie plate.\r\n\r\nSpread broccoli in plate.\r\n\r\nBeat sour cream, cottage cheese, baking mix, margarine and eggs until \r\nsmooth, 15 seconds in blender on high or 1 minute with hand beater.\r\n\r\nPour into plate.\r\n\r\nTop with tomatoes; sprinkle with Parmesan cheese.\r\n\r\nBake until knife inserted between center and edge comes out clean, about \r\n30 minutes.\r\n\r\nCool 5 minutes.\r\n\r\n6-8 servings.\r\n\r\nNote: 8 ounces of frozen asparagus spears, cooked and drained can be \r\nsubstituted for the broccoli.\r\n', '', 'n/a', 1095473197, 'T', 'approved'); INSERT INTO `items` VALUES (314, 'Mable Wheeler''s Blueberry Pancakes', 19, 0, ' 1 cup pancake mix\r\n 1 Cup milk\r\n 1 Egg\r\n 1 tablespoon vegetable oil\r\n 1 can Comstock Blueberry Pie Filling -- (21 oz.)\r\n 2 tablespoons butter\r\n 1/4 cup orange juice\r\n 1/2 cup firmly packed light brown sugar\r\n\r\n|\r\n In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend \r\nwell.\r\n\r\n Drain pie filling; reserve syrup.\r\n\r\n Gently stir berries into batter.\r\n\r\n Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on \r\ntop and underside is golden brown.\r\n\r\n Turn; brown other side.\r\n\r\n Repeat with remaining batter.\r\n\r\n In small saucepan, combine reserved syrup, butter, orange juice and \r\nsugar. Cook and stir until butter melts.\r\n\r\n Serve over pancakes.\r\n\r\nNOTE: Sauce may be stored and used over ice cream or cake.\r\n', '', 'n/a', 1095473243, 'T', 'approved'); INSERT INTO `items` VALUES (315, ' Nature Cereal', 19, 0, ' 1 Cup Honey\r\n 1/2 Cup Brown Sugar\r\n 1/4 Cup Oil\r\n 1/2 Cup Water\r\n Cinnamon -- to taste\r\n 1 Box Oats -- old fashioned\r\n Coconut\r\n 1 Bag Almonds -- small\r\n 1/4 Bag Wheat Germ\r\n Raisins\r\n Banana Chips\r\n|Heat honey, sugar, oil, water and cinnamon.\r\n\r\nPour honey mixture over oats, coconut almonds and wheat germ.\r\n\r\nBake for 45 minutes at 325 degrees. Stir 3 times.\r\n\r\nAdd raisins, banana chips etc.\r\n\r\nStore in Tupperware.\r\n', '', 'n/a', 1095473284, 'T', 'approved'); INSERT INTO `items` VALUES (316, 'Potato Pancakes', 19, 0, '4 Potatoes -- shredded\r\n 1/4 cup flour\r\n 1/2 cup sour cream\r\n Salt\r\n 1 Egg\r\n Onions to taste\r\n|Shred potatoes and dry in paper towels.\r\n\r\nMix all ingredients together.\r\n\r\nSpoon in hot oil and turn when browned..\r\n\r\n', '', 'n/a', 1095473324, 'T', 'approved'); INSERT INTO `items` VALUES (317, ' Rice Omelet', 19, 0, '3/4 cup cooked rice\r\n salt to taste\r\n 1/2 cup grated cheese\r\n fresh gound pepper to taste\r\n 1/2 cup pepperoni -- 1/4" cubes\r\n 3 tablespoon butter\r\n 8 eggs\r\n\r\n|In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in \r\na separate bowl just long enough to mix the whites and yolks;then season \r\nlightly with salt and pepper.In a large frying pan or omelet pan,over \r\nmedium high heat,melt the butter,being sure the entire bottom of the pan \r\nis coated.Pour the eggs into the pan and cook for an omelet,lifting the \r\ncooked part of the eggs to allow the uncooked part to run under,and \r\nshaking the pan when the bottom starts to set. While the top is still \r\nmoist,spoon the rice filling down the center of the omelet.Fold over,and \r\ncook just long enough to heat the filling and melt the cheese.Or,if you \r\nprefer,cook individual omelets,using 2 or three eggs per person,and divide \r\nthe filling among the omelets.Makes 3 to 4 servings...\r\n\r\n', '', 'n/a', 1095473358, 'T', 'approved'); INSERT INTO `items` VALUES (318, 'Rye Crepes', 19, 0, ' 3/4 cup all-purpose flour\r\n 3/4 cup rye flour\r\n 1 teaspoon salt\r\n 1 teaspoon baking powder\r\n 1 Egg\r\n 1 tablespoon vegetable oil\r\n 2 1/4 cups milk\r\n\r\n|Combine flours, salt and baking powder.\r\n\r\n Beat egg with oil and milk until well blended.\r\n\r\n Add flour mixture and beat until smooth.\r\n\r\n Let batter rest one hour before cooking crepes.\r\n\r\n Use about 2 Tbsp. batter for 6" crepe.\r\n\r\nYield: 12 to 15 crepes\r\n\r\n', '', 'n/a', 1095473396, 'T', 'approved'); INSERT INTO `items` VALUES (319, 'Sour Dough Hot Cakes #2', 19, 0, ' 1/4 package granular dry yeast\r\n 1/4 cup luke warm water\r\n Flour\r\n\r\n| Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and \r\nadd enough flour (3/4 to 1 Cup unsifted) to make a running batter.\r\n\r\n Place in small crock or in large jar. Do not cover tightly. Just cover \r\njar with a cloth or place a saucer over the top of the jar.\r\n\r\n Put in a warm place to sour.\r\n\r\n Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep \r\nthe batter at the same consistency. You will then have a sour dough \r\nstarter.\r\n\r\n For really good flavor, dough should be properly soured before using.\r\n\r\n Every time you use some of the starter again add water and flour.\r\n\r\n If you use only occasionally, you may store it in the refrigerator and \r\nfeed it every week with flour and water.\r\n\r\n Never put any of the mixed batter into the starter. Keep it perfectly \r\nfree from fat, egg or other leavening material.\r\n\r\nFOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 \r\nCups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar\r\n\r\n Combine all ingredients.\r\n\r\n Bake on a greased griddle.\r\n\r\n These can be made on an ungreased griddle but in that case 1/4 Cup of \r\nmelted fat must be added.\r\n\r\n To make thinner cake add more milk.\r\n\r\n Bake at 370 degrees.\r\n\r\n', '', 'n/a', 1095473450, 'T', 'approved'); INSERT INTO `items` VALUES (320, 'Sourdough Hot Cakes #1', 19, 0, ' 2 cups flour\r\n 2 cups warm water\r\n 1 package dry yeast\r\n FOR HOT CAKES\r\n 2 Eggs\r\n 1 tablespoon sugar\r\n 1 teaspoon baking soda\r\n 1 teaspoon salt\r\n 2 tablespoons butter\r\n\r\n|To prepare starter:\r\n\r\n Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a \r\nbowl. Cover with damp cloth and let stand in a warm place overnight or \r\nfor at least 6 hours. (If left in oven, there is not need to turn on \r\noven; pilot light will provide enough heat or turn electric oven to \r\n"warm".)\r\n\r\nTo prepare Hot Cakes:\r\n\r\n Measure 1/2 cup sourdough starter and place in closed...\r\n\r\n Heat griddle over medium heat.\r\n\r\n Use 1/4 cup batter for one medium-size hot cake. Pour onto hot griddle. \r\nTurn hot cake when top is covered with bubbles and edges looked cooked. \r\nBrown on second side.\r\n\r\nServe with honey and melted butter.\r\n\r\nMakes 8 Hot Cakes.\r\n', '', 'n/a', 1095473495, 'T', 'approved'); INSERT INTO `items` VALUES (321, 'Southern Waffles', 19, 0, ' 1 Cup Boiling Water\r\n 1 Cup Yellow Cornmeal\r\n 2 Cups Flour -- sifted\r\n 3 Teaspoons Baking Powder\r\n 1 1/4 Teaspoons Salt\r\n 1 Tablespoon Sugar\r\n 2 Cups Milk\r\n 2 Egg Yolks -- well beaten\r\n 3 Tablespoons Butter -- melted\r\n 2 Egg Whites -- stiffly beaten\r\n\r\n|Pour boiling water over corn meal.\r\n\r\nSift flour once, measure, add baking powder, salt, and sugar, and sift \r\nagain.\r\n\r\nAdd milk to corn meal then egg yolks and flour, mixing well. Add butter.\r\n\r\nFold in egg whites.\r\n\r\nBake on hot waffle iron.\r\n\r\nServe hot with Log Cabin Syrup.\r\n\r\nMakes seven 4-section waffles.\r\n\r\n', '', 'n/a', 1095473542, 'T', 'approved'); INSERT INTO `items` VALUES (322, 'Strawberry Crepes', 19, 0, ' CREPES:\r\n 4 Eggs\r\n 1 cup flour\r\n 1/2 cup milk\r\n 1/2 cup water\r\n salt\r\n 2 teaspoons melted oleo\r\n 2 teaspoons sugar\r\n 1 teaspoon vanilla\r\n FILLING:\r\n 2 cups whipped cream\r\n 6 ounces cream cheese\r\n 1 1/2 cups powdered sugar\r\n 2 cups strawberries -- no juice, up to 3\r\n\r\n|Measure all ingredients for crepes except flour. Beat. Gradually add \r\nflour.\r\n\r\n Cook, spread very thin only on one side.\r\n\r\n Fill crepe with filling and roll up.\r\n\r\n', '', 'n/a', 1095473579, 'T', 'approved'); INSERT INTO `items` VALUES (323, 'Vanilla Crepes With Orange Sauce', 19, 0, '1 Cup milk\r\n 2 tablespoons vanilla extract\r\n 1/2 cup sugar\r\n 3 tablespoons all-purpose flour\r\n 3 Eggs -- divided\r\n 16 Crepes\r\n 2 tablespoons melted butter\r\n Orange sauce -- (see recipe)\r\n\r\n|Scald milk and vanilla. Set aside.\r\n\r\n Combine sugar, flour, and egg yolks. Stir in milk mixture. Cook over \r\nmedium heat, stirring constantly, until mixture comes to a boil. Cook a \r\nfew seconds; remove from heat.\r\n\r\n Beat egg whites until stiff; fold gently into egg yolk mixture.\r\n\r\n Place about 3 Tbsp. batter on each crepe; roll crepes loosely over \r\nbatter.\r\n\r\n Place on cookie sheet; brush crepes with melted butter.\r\n\r\n Bake at 350 degrees for 20 to 25 minutes.\r\n\r\n Arrange crepes on platter; serve immediately with Orange sauce.\r\n', '', 'n/a', 1095473759, 'T', 'approved'); INSERT INTO `items` VALUES (324, ' Waffles #1', 19, 0, '2 Cups Flour -- sifted\r\n 2 Teaspoons Baking Powder\r\n 1/2 Teaspoon Salt\r\n 3 Egg Yolks -- well beaten\r\n 1 Cup Milk\r\n 4 Tablespoons Butter -- melted\r\n 3 Egg Whites -- stiffly beaten\r\n\r\n|Sift flour once, measure, add baking powder, salt, and sift again.\r\n\r\nCombine egg yolks, milk and butter. Add to flour, beating until smooth.\r\n\r\nFold in egg whites.\r\n\r\nBake on hot waffle iron. \r\n\r\nServe hot with Log Cabin Syrup.\r\n\r\nMakes four 4-section waffles.\r\n\r\n', '', 'n/a', 1095473798, 'T', 'approved'); INSERT INTO `items` VALUES (325, ' Waffles #2', 19, 0, '2 Cups Flour -- sifted\r\n 3 Teaspoons Baking Powder\r\n 1 Teaspoon Baking Soda\r\n 1 Tablespoon Sugar\r\n 3/4 Teaspoon Salt\r\n 2 Eggs\r\n 1 2/3 Cups Shortening -- soft\r\n|Mix ingredients.\r\n', '', 'n/a', 1095473831, 'T', 'approved'); INSERT INTO `items` VALUES (326, ' Wheat Griddle Cakes', 19, 0, '1 cup sifted flour\r\n 3/4 teaspoon baking powder\r\n 1/8 teaspoon soda\r\n 1/2 teaspoon salt\r\n 1/2 tablespoon sugar\r\n 1 cup buttermilk -- or thick sour milk\r\n 1 Egg -- well beaten\r\n 1 tablespoon butter -- melted\r\n\r\n| Sift flour once, measure, add baking powder, soda, salt and sugar, and \r\nsift again.\r\n\r\n Combine milk and egg and add to flour. Stir only until smooth.\r\n\r\n Add butter.\r\n\r\n Bake on hot, well-greased griddle.\r\n\r\n Serve hot with Log Cabin Syrup.\r\n\r\nMakes 12 to 15 cakes.\r\n\r\n', '', 'n/a', 1095473866, 'T', 'approved'); INSERT INTO `items` VALUES (327, ' Whole Wheat Crepes', 19, 0, ' 3/4 cup all-purpose flour\r\n 3/4 cup whole wheat flour\r\n 1 teaspoon salt\r\n 1 teaspoon baking powder\r\n 1 Egg\r\n 1 tablespoon vegetable oil\r\n 2 1/4 cups milk\r\n\r\n|Combine flours, salt and baking powder.\r\n\r\n Beat egg with oil and milk until well blended.\r\n\r\n Add flour mixture and beat until smooth.\r\n\r\n Let batter rest one hour before cooking crepes.\r\n\r\n Use about 2 Tbsp. batter for 6" crepe.\r\n\r\nYield: 12 to 15 crepes\r\n', '', 'n/a', 1095473898, 'T', 'approved'); INSERT INTO `items` VALUES (328, 'Yogurt Blender Pancakes', 19, 0, ' 1 Egg\r\n 1 cup Borden Lite-line Plain Yogurt -- (8 oz.)\r\n 2 tablespoons vegetable oil\r\n 1 cup unsifted flour\r\n 1 tablespoon sugar\r\n 1 teaspoon baking powder\r\n 1/2 teaspoon baking soda\r\n 1/4 teaspoon salt\r\n 1/4 teaspoon ground cinnamon -- (optional)\r\n **BLUEBERRY CINNAMON TOPPING**\r\n 1 cup Borden Lite-line Blueberry Yogurt\r\n 2 tablespoons honey\r\n 1/4 teaspoon ground cinnamon\r\n\r\n|In blender container, blend egg, yogurt and oil until smooth.\r\n\r\nAdd dry ingredients; blend until smooth.\r\n\r\nOn lightly greased hot griddle, pour scant 1/4 cup batter for each \r\npancake. When pancake is covered with bubbles, turn over. Brown second \r\nside 1 to 2 minutes.\r\n\r\nServe with butter and syrup or Blueberry Cinnamon Topping.\r\n\r\nBLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine \r\ningredients. Warm mixture; do not boil. Serve over pancakes.\r\n\r\n', '', 'n/a', 1095473944, 'T', 'approved'); INSERT INTO `items` VALUES (329, 'Lobster Newburg', 28, 45, '2 cups cooked lobster meat, about 2 small lobsters\r\n2 tablespoons butter or margarine\r\n1/4 teaspoon salt\r\ndash of cayenne pepper\r\n3 tablespoons dry sherry\r\n3 egg yolks, lightly beaten\r\n1 cup half-and-half \r\nbuttered toast or pastry shells|In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4. ', '1096137449lobsternewburg.jpg', 'n/a', 1096137449, 'P', 'approved'); INSERT INTO `items` VALUES (331, 'Lobster Newburg', 28, 45, '2 cups cooked lobster meat, about 2 small lobsters\r\n2 tablespoons butter or margarine\r\n1/4 teaspoon salt\r\ndash of cayenne pepper\r\n3 tablespoons dry sherry\r\n3 egg yolks, lightly beaten\r\n1 cup half-and-half \r\nbuttered toast or pastry shells|In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4. ', '', 'n/a', 1096138061, 'T', 'approved'); INSERT INTO `items` VALUES (332, 'Almond Apple Crisp', 23, 0, '1 tablespoon water\r\n 1 teaspoon almond extract\r\n 6 cups sliced unpeeled tart eating apples (about\r\n 4 medium)\r\n 1/2 cup coarsely crushed zwieback crumbs\r\n 2 tablespoons all-purpose flour\r\n 2 tablespoons sugar\r\n 2 tablespoons chopped almonds\r\n 1/2 teaspoon ground cinnamon\r\n 3 tablespoons reduced-fat margarine\r\n Yogurt Topping -- (recipe follows)\r\n \r\n YOGURT TOPPING\r\n 1/2 cup plain nonfat yogurt\r\n 1/8 teaspoon almond extract\r\n 1 teaspoon sugar\r\n|Heat oven to 375º. Mix water and almond extract; toss with apples in 1\r\n1/2-quart casserole sprayed with nonstick cooking spray. Mix remaining\r\ningredients except Yogurt Topping until crumbly; sprinkle over apples.\r\n\r\nBake until top is golden brown and apples are tender, about 30 minutes.\r\nServe warm with Yogurt Topping.\r\n\r\nYOGURT TOPPING:\r\n\r\nMix all ingredients.\r\n', '', 'n/a', 1096223431, 'T', 'approved'); INSERT INTO `items` VALUES (333, 'Amaretto Brownies', 23, 0, ' 2/3 cup blanched whole almonds -- toasted\r\n 1 (8 ounce) package semisweet baking chocolate\r\n 1/3 cup butter or margarine\r\n 1 1/4 cups all-purpose flour\r\n 1 cup sugar\r\n 2 tablespoons amaretto\r\n 1 teaspoon baking powder\r\n 1/2 teaspoon salt\r\n 2 eggs\r\n Amaretto Frosting -- (recipe follows)\r\n\r\n AMARETTO FROSTING\r\n 2 cups powdered sugar\r\n 3 tablespoons butter or margarine -- softened\r\n 1 tablespoon amaretto\r\n 1 tablespoon milk (1 to 2 tablespoons)\r\n|Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Place 1/3\r\ncup of the almonds in food processor. Cover and process, using quick\r\non-and-off motions, until almonds are ground; set aside. Chop remaining\r\n1/3 cup almonds; reserve. \r\n\r\nMelt chocolate and butter in 3-quart saucepan over low heat, stirring\r\nfrequently; remove from heat. Stir in ground almonds and remaining\r\ningredients except Amaretto Frosting. Spread in pan. \r\n\r\nBake 22 to 27 minutes or until toothpick inserted in center comes out\r\nclean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.\r\nSprinkle with reserved chopped almonds. Cut into about 3 × 1-inch bars. \r\n\r\nAMARETTO FROSTING:\r\n\r\nMix all ingredients until smooth.\r\n', '', 'n/a', 1096223489, 'T', 'approved'); INSERT INTO `items` VALUES (334, 'Apple Cinnamon Popcorn', 13, 0, ' 1 bag 94% fat-free butter or natural flavor\r\n microwave popcorn -- popped (12 cups)\r\n 1 cup Apple-Cinnamon Cheerios®\r\n 1/2 cup dried apple pieces\r\n 1 teaspoon ground cinnamon\r\n|Toss all ingredients in large bowl. Store loosely covered.\r\n\r\n6 servings (about 2 cups each)\r\n', '', 'n/a', 1096223567, 'T', 'approved'); INSERT INTO `items` VALUES (335, 'Apple-Rhubarb Bread', 9, 5, ' 1 1/2 cups finely chopped rhubarb (1/2 pound)\r\n 1 1/2 cups chopped peeled or unpeeled apples (1 1/2\r\n medium)\r\n 1 1/2 cups sugar\r\n 1/2 cup vegetable oil\r\n 1 teaspoon vanilla\r\n 4 eggs\r\n 3 cups all-purpose flour\r\n 1 cup chopped walnuts or pecans -- if desired\r\n 3 1/2 teaspoons baking powder\r\n 1 teaspoon salt\r\n 1 teaspoon ground cinnamon\r\n|Move oven rack to low position so that tops of pans will be in center of\r\noven. Heat oven to 350º. Grease bottoms only of 2 loaf pans, \r\n8 1/2 × 4 1/2 × 2 1/2 or 9 × 5 × 3 inches. Mix rhubarb, apples, sugar,\r\noil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour\r\ninto pans.\r\n\r\nBake 50 to 60 minutes or until toothpick inserted in center comes out\r\nclean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans\r\nto wire rack. Cool completely before slicing.\r\n\r\n2 loaves (24 slices each)\r\n', '', 'n/a', 1096223616, 'T', 'approved'); INSERT INTO `items` VALUES (336, 'Apple-Stuffed Chicken Breasts', 7, 23, '1 pound skinless boneless chicken breast halves (4\r\n breasts)\r\n 2 tablespoons sugar\r\n 1/4 teaspoon ground cinnamon\r\n 2 medium tart cooking apples -- peeled and cut into thin slices\r\n 1 cup apple cider\r\n 1 tablespoon cornstarch\r\n|Heat coals or gas grill. Place chicken breast halves between 2 pieces of\r\nwaxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.\r\nCoat apple slices with sugar mixture. Divide apple slices among chicken\r\nbreast halves. Fold chicken around apples; secure with toothpicks.\r\n\r\nCover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,\r\nturning once, until juice is no longer pink when centers of thickest\r\npieces are cut. Remove toothpicks.\r\n\r\nMix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,\r\nstirring constantly, until thickened and bubbly. Spoon over chicken.\r\n', '', 'n/a', 1096223664, 'T', 'approved'); INSERT INTO `items` VALUES (337, 'Apricot-Glazed Pork', 7, 25, '1 tablespoon chili oil\r\n 1 pound pork tenderloin -- cut into 2 × 2 × 1/4-inch slices\r\n 1 (16 ounce) package frozen broccoli, cauliflower and carrots\r\n 3 tablespoons apricot preserves\r\n 1 tablespoon black bean sauce\r\n|Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok\r\nto coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink.\r\nAdd vegetables; stir-fry 2 minutes. Stir in preserves and black bean\r\nsauce; cook and stir 30 seconds or until heated through.\r\n\r\n', '', 'n/a', 1096223706, 'T', 'approved'); INSERT INTO `items` VALUES (338, 'Autumn Pork Chops', 7, 25, '1 medium acorn squash -- cut into 6 rings and seeded\r\n 2 tablespoons margarine or butter\r\n 6 pork loin or rib chops -- about 1/2 inch thick\r\n 2 teaspoons chopped fresh oregano\r\n OR\r\n 1/2 teaspoon dried oregano\r\n 1/2 teaspoon salt\r\n 1/8 teaspoon pepper\r\n 1 medium onion -- sliced\r\n 2 medium unpeeled cooking apples -- cut into wedges\r\n 2 tablespoons honey\r\n 2 tablespoons water|Heat oven to 375º. Place squash in ungreased rectangular baking dish, 13 ×\r\n9 × 2 inches. Heat 1 tablespoon of the margarine in 10-inch skillet over\r\nmedium heat until melted. Cook pork, turning once, until brown. Place pork\r\non top of squash; sprinkle with oregano, salt and pepper. Place onion on\r\npork; top with apple. Mix honey and water; pour over apples. Dot with\r\nremaining 1 tablespoon margarine. Cover and bake 50 to 60 minutes or until\r\npork is no longer pink in center and squash is tender. Serve pan drippings\r\nwith pork if desired.\r\n', '', 'n/a', 1096223745, 'T', 'approved'); INSERT INTO `items` VALUES (339, ' Baked Brown Bread', 9, 5, ' 3/4 cup plain nonfat yogurt\r\n 1/4 cup reduced-fat sour cream\r\n 1 cup unsweetened grape juice\r\n 1/4 cup reduced-calorie maple-flavored syrup\r\n 1 cup stone-ground or degerminated cornmeal\r\n 1 cup all-purpose flour\r\n 1 cup rye flour\r\n 2 teaspoons grated orange peel\r\n 1 teaspoon baking powder\r\n 1 teaspoon baking soda\r\n 1 teaspoon ground cinnamon\r\n 1/2 teaspoon salt\r\n 1 tablespoon frozen (thawed) apple juice concentrate\r\n|Heat oven to 350º. Spray loaf pan, 9 × 5 × 3 or 8 1/2 × 4 1/2 × 2 1/2\r\ninches, with nonstick cooking spray. Mix yogurt, sour cream, grape juice\r\nand maple syrup in large bowl. Stir in remaining ingredients except apple\r\njuice concentrate. Spread in pan. \r\n\r\nBake 35 to 40 minutes or until toothpick inserted in center comes out\r\nclean. Remove from pan. Brush with apple juice concentrate. Cool\r\ncompletely on wire rack before slicing.\r\n\r\n1 loaf (24 slices)\r\n\r\n', '', 'n/a', 1096223784, 'T', 'approved'); INSERT INTO `items` VALUES (340, ' Baked Eggplant with Two Cheeses', 9, 0, '1 medium eggplant (1 1/2 pounds)\r\n 1 (14 1/2 ounce) can stewed tomatoes -- undrained\r\n 2 teaspoons sugar\r\n 1 teaspoon all-purpose flour\r\n 1/2 teaspoon salt\r\n 1/2 teaspoon garlic powder\r\n 1/2 teaspoon paprika\r\n 1/4 teaspoon dried oregano leaves\r\n 1/4 teaspoon pepper\r\n 2/3 cup shredded reduced-fat Swiss cheese\r\n OR\r\n 2/3 cup shredded reduced-fat Mozzarella cheese\r\n 2 tablespoons grated Parmesan cheese\r\n|Heat oven to 350º. Spray rectangular baking dish, 11 × 7 × 1 1/2 inches,\r\nwith nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices.\r\nPlace in 3-quart saucepan; cover with water (salted if desired). Heat to\r\nboiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry.\r\n\r\nMix remaining ingredients except cheeses in 2-quart saucepan. Cook over\r\nmedium-high heat about 5 minutes, stirring frequently, until slightly\r\nthickened. \r\n\r\nPlace eggplant in baking dish; top with tomato mixture and cheeses. Cover\r\nand bake 20 minutes. Uncover and bake about 10 minutes longer or until\r\nlight brown.\r\n', '', 'n/a', 1096223853, 'T', 'approved'); INSERT INTO `items` VALUES (341, 'Baked Halibut with Tomatoes and Spices', 28, 0, ' 1 large onion -- sliced\r\n 2 cloves garlic -- chopped\r\n 2 jalapeño chilis -- seeded and chopped\r\n 1 (16 ounce) can whole tomatoes -- drained and chopped\r\n 2 tablespoons white vinegar\r\n 1 1/4 teaspoons ground cumin\r\n 3/4 teaspoon ground coriander\r\n 4 halibut or other lean fish steaks -- about 1 inch thick (about 2 pounds)\r\n Chopped fresh cilantro -- if desired\r\n|Heat oven to 350º. Spray 10-inch nonstick skillet with nonstick cooking\r\nspray. Cook onion, garlic and chilis in skillet over medium heat, stirring\r\nfrequently, until onion is tender; reduce heat. Stir in remaining\r\ningredients except fish steaks. Simmer uncovered over low heat 5 minutes,\r\nstirring occasionally. \r\n\r\nArrange fish in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches.\r\nSpoon tomato mixture over fish. Bake uncovered 25 to 30 minutes or until\r\nfish flakes easily with fork. Sprinkle with cilantro.\r\n', '', 'n/a', 1096223942, 'T', 'approved'); INSERT INTO `items` VALUES (342, ' Baked Herb Omelet', 19, 0, '1 medium onion -- chopped (1/2 cup)\r\n 1/2 cup shredded part-skim Mozzarella cheese (2\r\n ounces)\r\n 1 1/2 cups skim milk\r\n 1 cup fat-free cholesterol-free egg product\r\n OR\r\n 2 eggs\r\n PLUS\r\n 3 egg whites\r\n 1/3 cup all-purpose flour\r\n 1/2 teaspoon baking powder\r\n 1/2 teaspoon dried basil leaves\r\n 1/2 teaspoon dried oregano leaves\r\n 1/4 teaspoon salt\r\n 3/4 cup salsa\r\n|Heat oven to 350º. Spray pie plate, 9 × 1 1/4 inches, with nonstick\r\ncooking spray. Sprinkle onion and cheese in bottom of pie plate. Place\r\nremaining ingredients except salsa in blender. Cover and blend on\r\nmedium-high speed about 30 seconds or until smooth. Pour into pie plate. \r\n\r\nBake about 40 minutes or until knife inserted in center comes out clean.\r\nLet stand 5 minutes. Cut into wedges. Serve with salsa.\r\n', '', 'n/a', 1096223985, 'T', 'approved'); INSERT INTO `items` VALUES (343, 'Baked Lemon Chicken', 7, 23, '1 pound skinless boneless chicken breast halves (4\r\n halves)\r\n 1 egg white\r\n 1 teaspoon water\r\n 1/4 cup all-purpose flour\r\n 1 teaspoon baking soda\r\n 1/4 teaspoon ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon)\r\n Chinese Lemon Sauce -- (recipe follows)\r\n Chopped green onions and lemon slices\r\n \r\n CHINESE LEMON SAUCE\r\n 1/3 cup fat-free reduced-sodium chicken broth\r\n 1/4 cup sugar\r\n 1 1/2 teaspoons grated lemon peel\r\n 3 tablespoons lemon juice\r\n 2 tablespoons rice vinegar\r\n 2 tablespoons light corn syrup\r\n 1 clove garlic -- finely chopped\r\n OR\r\n 1/2 teaspoon garlic powder\r\n 1/4 teaspoon salt\r\n 2 teaspoons cornstarch\r\n 2 teaspoons cold water\r\n|Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add\r\nchicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450º.\r\nSpray nonstick cookie sheet with nonstick cooking spray. Remove chicken\r\nfrom egg white mixture; discard mixture. Mix flour, baking soda and red\r\npepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake\r\nto coat chicken. Place chicken on cookie sheet; spray with cooking spray\r\nabout 5 seconds or until surface of chicken appears moist. \r\n\r\nBake uncovered 20 to 25 minutes or until juice of chicken is no longer\r\npink when centers of thickest pieces are cut. Meanwhile, prepare Chinese\r\nLemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into\r\nabout 5 slices. Pour sauce over chicken. Garnish with green onion and\r\nlemon slices.\r\n\r\nCHINESE LEMON SAUCE:\r\n\r\nHeat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic\r\nand salt to boiling in 1-quart saucepan, stirring occasionally. Mix\r\ncornstarch and cold water; stir into sauce. Cook and stir about 30 seconds\r\nor until thickened. Serve warm, or cover and refrigerate up to 2 weeks.', '', 'n/a', 1096224045, 'T', 'approved'); INSERT INTO `items` VALUES (344, 'Baked Pita Chips', 9, 0, ' 4 whole wheat pita breads (6 inches in\r\n diameter)\r\n|Heat oven to 400º. Cut around outside edges of pita breads to separate\r\nlayers. Cut each layer into 8 wedges. Place in single layer on 2 ungreased\r\ncookie sheets. Bake about 9 minutes or until crisp and light brown; cool.\r\n', '', 'n/a', 1096224100, 'T', 'approved'); INSERT INTO `items` VALUES (345, 'Baked Pork Chops with Glazed Apples', 7, 25, ' 2 tablespoons margarine or butter\r\n 6 pork loin or rib chops -- about 1/2 inch thick\r\n 3 medium unpeeled cooking apples -- cored and cut into 1/2-inch rings\r\n 1/4 cup packed brown sugar\r\n 1/2 teaspoon ground cinnamon\r\n|Heat oven to 350º. Heat 1 tablespoon of the margarine in 12-inch skillet\r\nover medium heat until melted. Cook pork, turning once, until brown. Place\r\npork chops in ungreased rectangular baking dish, 13 1/2 × 9 × 2 inches.\r\nPlace apple rings on pork. Sprinkle with sugar and cinnamon. Dot with 1\r\ntablespoon margarine. Cover and bake about 45 to 55 minutes or until pork\r\nis no longer pink in center.\r\n', '', 'n/a', 1096224137, 'T', 'approved'); INSERT INTO `items` VALUES (346, 'Balsamic Pork with Mixed-Herb Brush', 7, 25, '2 (3/4-pound) pork tenderloins (about 1 1/2 pounds)\r\n 8 large sprigs rosemary\r\n 8 large sprigs thyme\r\n 1/2 cup balsamic vinegar\r\n 1/4 cup olive or vegetable oil\r\n|Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut\r\nside down, to form a round, about 1 1/2 inches thick. If end pieces are\r\nthin, coil into round fillets; secure with toothpicks. Place rosemary and\r\nthyme sprigs in nonmetal dish or heavy-duty resealable plastic bag. Stir\r\nin vinegar and oil. Add pork, turning to coat with marinade. Cover dish or\r\nseal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but\r\nno longer than 24 hours. \r\n\r\nBrush grill rack with vegetable oil. Heat coals or gas grill for direct\r\nheat. Remove pork and herbs from marinade; reserve marinade. Place herbs\r\ndirectly on hot coals. Immediately cover and grill pork 4 to 5 inches from\r\nmedium heat 7 minutes, turning and brushing frequently with marinade.\r\nDiscard any remaining marinade. Cover and grill pork 6 to 8 minutes\r\nlonger, turning frequently, until slightly pink in center. Remove\r\ntoothpicks.\r\n', '', 'n/a', 1096224181, 'T', 'approved'); INSERT INTO `items` VALUES (347, 'Banana-Gingerbread Muffins', 9, 6, ' 1 (14 1/2 ounce) package gingerbread cake and cookie mix\r\n 2 ripe medium bananas -- mashed (1 cup)\r\n 3/4 cup quick-cooking oats\r\n 3/4 cup water\r\n 2 eggs\r\n|Heat oven to 375º. Grease bottoms only of 16 medium muffin cups, 2 1/2 × 1\r\n1/4 inches, or line with paper baking cups. Mix all ingredients until well\r\nblended. Divide batter evenly among muffin cups.\r\n\r\nBake 15 to 20 minutes or until toothpick inserted in center comes out\r\nclean. Immediately remove from pan.\r\n', '', 'n/a', 1096224223, 'T', 'approved'); INSERT INTO `items` VALUES (348, 'Basil Pepper Biscuits', 9, 46, ' 1/4 cup shortening\r\n 2 cups all-purpose flour\r\n OR\r\n 2 cups whole wheat flour\r\n 2 tablespoons chopped fresh basil\r\n OR\r\n 2 teaspoons dried basil leaves\r\n 1 tablespoon sugar -- if desired\r\n 3 teaspoons baking powder\r\n 1 teaspoon salt\r\n 1 teaspoon cracked black pepper\r\n 3/4 cup milk (about)\r\n|Heat oven to 450º. Cut shortening into remaining ingredients except milk\r\nin medium bowl with pastry blender or 2 knives until mixture resembles\r\nfine crumbs. Stir in just enough milk so dough leaves side of bowl and\r\nforms a ball. (Too much milk will make dough sticky; not enough will make\r\nbiscuits dry.) \r\n\r\nTurn dough onto lightly floured surface. Knead lightly 20 to 25 times.\r\nRoll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter.\r\nPlace on ungreased cookie sheet about 1 inch apart for crusty sides,\r\ntouching for soft sides. \r\n\r\nBake 10 to 12 minutes or until golden brown. Immediately remove from\r\ncookie sheet. Serve warm.\r\n\r\n', '', 'n/a', 1096224309, 'T', 'approved'); INSERT INTO `items` VALUES (349, 'Bean-Cheese Pie', 9, 47, ' 3/4 cup all-purpose flour\r\n 1 cup shredded Cheddar cheese (4 ounces)\r\n 1 1/2 teaspoons baking powder\r\n 1/2 teaspoon salt\r\n 1/3 cup milk\r\n 1 egg -- slightly beaten\r\n 1 (15 1/2 ounce) can garbanzo beans -- drained\r\n 1 (15 ounce) can kidney beans -- drained\r\n 1 (8 ounce) can tomato sauce\r\n 1/2 cup chopped green bell pepper (about 1 small)\r\n 1/4 cup chopped onion (about 1 small)\r\n 2 teaspoons chili powder\r\n 2 teaspoons fresh oregano\r\n OR\r\n 1/2 teaspoon dried oregano leaves\r\n 1/4 teaspoon garlic powder\r\n|Heat oven to 375º. Spray pie plate, 10 × 1 1/2 inches, with nonstick\r\ncooking spray. Mix flour, 1/2 cup of the cheese, the baking powder and\r\nsalt in medium bowl. Stir in milk and egg until blended. Spread over\r\nbottom and up sides of pie plate. \r\n\r\nMix remaining ingredients except 1/2 cup cheese. Spoon into pie plate;\r\nsprinkle with remaining cheese. Bake uncovered about 25 minutes or until\r\nedge is puffy and light brown. Let stand 10 minutes before cutting.\r\n\r\n', '', 'n/a', 1096224403, 'T', 'approved'); INSERT INTO `items` VALUES (350, ' Beef and Broccoli with Garlic Sauce', 7, 26, ' 1/2 pound beef boneless sirloin or round steak\r\n 1/4 teaspoon salt\r\n Dash white pepper\r\n 1 pound broccoli -- cut into flowerets and 1 × 1/2-inch pieces (4 cups)\r\n 1 teaspoon cornstarch\r\n 1 teaspoon soy sauce\r\n 1 teaspoon sesame oil\r\n 1/4 cup fat-free reduced-sodium chicken broth\r\n 1 teaspoon vegetable oil\r\n 1 tablespoon finely chopped garlic (6 cloves)\r\n 1 teaspoon finely chopped gingerroot\r\n 2 tablespoons brown bean paste\r\n 1 (8 ounce) can sliced bamboo shoots -- drained\r\n 2 cups hot cooked rice\r\n|Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips\r\ncrosswise into 1/8-inch slices. Toss beef with salt and white pepper.\r\nPlace broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2\r\nminutes. Immediately rinse with cold water; drain. Mix cornstarch and soy\r\nsauce; stir in sesame oil and broth. \r\n\r\nSpray nonstick wok or 12-inch skillet with nonstick cooking spray; heat\r\nover medium-high heat until cooking spray starts to bubble. Add beef;\r\nstir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok\r\nslightly. Wipe clean and respray. Add oil and rotate wok to coat sides.\r\nHeat over medium-high heat. Add garlic, gingerroot and bean paste;\r\nstir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef\r\nand broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds\r\nor until thickened. Serve over rice.\r\n', '', 'n/a', 1096224477, 'T', 'approved'); INSERT INTO `items` VALUES (351, 'Beef Burritos', 6, 48, ' 2 cups shredded cooked beef\r\n 1 cup canned fat-free refried beans (from 16\r\n ounce can)\r\n 8 flour tortillas (8 to 10 inches in\r\n diameter) -- warmed\r\n 2 cups shredded lettuce\r\n 2 medium tomatoes -- chopped (1 1/2 cups)\r\n 1 cup shredded reduced-fat Cheddar cheese (4\r\n ounces)\r\n Salsa -- if desired\r\n|Heat beef in 1-quart saucepan over medium heat, stirring occasionally,\r\nuntil warm. Heat beans in 1-quart saucepan over medium heat, stirring\r\noccasionally, until warm. Fold up bottom third of each tortilla; roll up\r\nto form cone shape with folded end at bottom. Spoon beans, beef, lettuce,\r\ntomatoes and cheese into cone. Serve with salsa.\r\n', '', 'n/a', 1096224606, 'T', 'approved'); INSERT INTO `items` VALUES (352, 'Beef in Creamy Mushroom Sauce', 7, 26, '2 tablespoons cornstarch\r\n 1 cup water\r\n 1 pound lean beef boneless sirloin steak -- about 1/2 inch thick\r\n 1 small onion -- chopped (about 1/4 cup)\r\n 1 clove garlic -- crushed\r\n 1/4 teaspoon salt\r\n 1/8 teaspoon pepper\r\n 1 medium red bell pepper -- cut into bite-size pieces\r\n 3 cups sliced mushrooms (about 8 ounces)\r\n 1/4 cup brandy\r\n OR\r\n 1/4 cup water\r\n 1 teaspoon low-sodium beef bouillon granules\r\n 2 tablespoons nonfat sour cream\r\n 3 tablespoons chopped fresh chives\r\n 3 cups hot cooked mostaccioli|Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef\r\ninto thin strips, about 1 1/2 × 1/2 inch.\r\n \r\nSpray 10-inch skillet with nonstick cooking spray; heat over medium-high\r\nheat. Cook onion, garlic, salt and pepper in skillet about 3 minutes,\r\nstirring frequently, until onion is tender. Stir in beef and bell pepper.\r\nCook about 4 minutes, stirring frequently until beef is no longer pink.\r\nStir in mushrooms. \r\n\r\nAdd brandy to skillet; sprinkle bouillon granules over beef mixture. Heat\r\nto boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.\r\nStir in cornstarch mixture. Cook over medium-high heat about 2 minutes,\r\nstirring frequently, until thickened. Stir in chives. Serve over\r\nmostaccioli.\r\n', '', 'n/a', 1096224645, 'T', 'approved'); INSERT INTO `items` VALUES (353, 'Beef-Barley Stew', 7, 26, '1 pound extra-lean ground beef\r\n 1/2 cup chopped onion (about 1 medium)\r\n 2 cups beef broth\r\n 2/3 cup uncooked barley\r\n 2 teaspoons chopped fresh oregano\r\n OR\r\n 1/2 teaspoon dried oregano leaves\r\n 1/4 teaspoon salt\r\n 1/4 teaspoon pepper\r\n 1 (16 ounce) can whole tomatoes -- undrained\r\n 1 (8 ounce) can sliced water chestnuts -- undrained\r\n 1 (10 ounce) package frozen mixed vegetables\r\n\r\n|Heat oven to 350º. Spray 10-inch nonstick skillet with nonstick cooking\r\nspray. Cook ground beef and onion in skillet over medium heat, stirring\r\noccasionally, until beef is brown; drain. Mix beef mixture and remaining\r\ningredients except frozen mixed vegetables in 3-quart casserole; break up\r\ntomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and\r\nbake 30 to 40 minutes longer or until barley is done.\r\n', '', 'n/a', 1096224686, 'T', 'approved'); INSERT INTO `items` VALUES (354, 'Beefy Skillet Calzone', 20, 0, ' 8 diagonally cut slices French bread -- 1/2 inch thick\r\n 2 tablespoons grated Parmesan cheese\r\n 3/4 pound beef sirloin or flank steak -- cut into thin strips\r\n 1 tablespoon olive or vegetable oil\r\n 1 small green bell pepper -- sliced\r\n 1 clove garlic -- finely chopped (1 to 2 cloves)\r\n 1 (14 1/2 ounce) can diced tomatoes with Indian-style herbs -- undrained\r\n 1 (8 ounce) can pizza sauce\r\n 1 (4 1/2 ounce) jar sliced mushrooms -- drained\r\n|Set oven control to broil. Place bread slices on ungreased cookie sheet.\r\nSpray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to\r\n6 inches from heat 1 to 2 minutes or until light brown; set aside. \r\n\r\nCut beef into thin strips (beef is easier to cut if partially frozen,\r\nabout 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high\r\nheat. Cook beef, bell pepper and garlic in oil, stirring occasionally,\r\nuntil beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2\r\nto 4 minutes or until hot. \r\n\r\nPlace 2 toasted bread slices on each of 4 serving plates; top with beef\r\nmixture.\r\n', '', 'n/a', 1096224727, 'T', 'approved'); INSERT INTO `items` VALUES (355, 'Beer-Marinated Rump Roast', 7, 26, '2 tablespoons vegetable oil\r\n 1 medium onion -- chopped (1/2 cup)\r\n 1 clove garlic -- finely chopped\r\n 1/2 cup chili sauce\r\n 1/2 teaspoon salt\r\n 1/4 teaspoon pepper\r\n 1 (12 ounce) can beer or nonalcoholic beer (1 can or\r\n bottle)\r\n 3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds)\r\n 2 cups hickory wood chips\r\n|Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic\r\nin oil, stirring frequently, until onion is tender; remove from heat. Stir\r\nin chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish\r\nor heavy-duty resealable plastic bag. Pour beer mixture over beef; turn\r\nbeef to coat with marinade. Cover dish or seal bag and refrigerate,\r\nturning beef occasionally, at least 8 hours but no longer than 24 hours. \r\n\r\nCover wood chips with water; soak 30 minutes. Brush grill rack with\r\nvegetable oil. Heat coals or gas grill for indirect heat. Remove beef from\r\nmarinade; reserve marinade. Insert spit rod lengthwise through center of\r\nbeef; hold firmly in place with adjustable holding forks. Insert barbecue\r\nmeat thermometer so tip is near center of beef but not touching spit rod.\r\nDrain wood chips. Allow about \r\n1/2 cup wood chips to medium-low coals or rock. \r\n\r\nCover and grill beef on rotisserie over drip pan and 4 inches from\r\nmedium-low heat about 2 hours for medium doneness (160º on meat\r\nthermometer), brushing occasionally with marinade and adding 1/2 cup wood\r\nchips to coals or rock every 30 minutes. Remove spit rod, holding forks\r\nand thermometer. Discard any remaining marinade. \r\n\r\nCover beef with aluminum foil and let stand 15 minutes before slicing.\r\n', '', 'n/a', 1096224769, 'T', 'approved'); INSERT INTO `items` VALUES (356, ' Beets in Sweet Orange Sauce', 10, 0, ' 9 medium beets (9 or 10 medium, 2 bunches)\r\n 2 teaspoons olive or vegetable oil\r\n 1/2 cup reduced-sodium chicken broth\r\n 2 teaspoons grated orange peel\r\n 2/3 cup orange juice\r\n 1/4 cup packed brown sugar\r\n 6 tablespoons chopped fresh parsley\r\n 1 teaspoon chopped crystallized ginger\r\n OR\r\n 1/2 teaspoon ground ginger|Heat oven to 400º. Cut beets into fourths. Place beets, oil and broth in\r\novenproof 3-quart saucepan. Cover and bake 30 to 45 minutes, stirring\r\noccasionally, until beets are tender. Remove from oven. \r\n\r\nStir in orange peel, orange juice and brown sugar. Cook over medium-high\r\nheat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets\r\nare coated with glaze. Stir in parsley and ginger.\r\n', '', 'n/a', 1096224850, 'T', 'approved'); INSERT INTO `items` VALUES (357, 'Bell Pepper Nachos', 6, 48, ' 1/2 orange bell pepper -- seeded and cut into 6 strips\r\n 1/2 red bell pepper -- seeded and cut into 6 strips\r\n 1/2 yellow bell pepper -- seeded and cut into 6 strips\r\n 3/4 cup shredded reduced-fat Monterey Jack cheese\r\n (3 ounces)\r\n 2 tablespoons chopped ripe olives\r\n 1/4 teaspoon crushed red pepper|Cut bell pepper strips crosswise in half. Arrange close together in\r\nungreased broilerproof pie pan, 9 × 1 1/4 inches, or round pan, 9 × 1 1/2\r\ninches. Sprinkle with cheese, olives and crushed red pepper. \r\n\r\nSet oven control to broil. Broil peppers with tops 3 to 4 inches from heat\r\nabout 3 minutes or until cheese is melted.\r\n\r\n6 servings (6 strips each)', '', 'n/a', 1096224888, 'T', 'approved'); INSERT INTO `items` VALUES (358, ' Black Bean Taco Salad', 6, 48, '2 (15 ounce) cans black beans -- rinsed and drained\r\n 1 (2 1/4 ounce) can sliced ripe olives -- drained\r\n 1 1/2 cups chopped seeded tomatoes (about 2 medium)\r\n 1/3 cup shredded Cheddar cheese\r\n 1/4 cup chopped green onions (2 to 3 medium)\r\n 1/4 cup chopped fresh cilantro\r\n 2 tablespoons lime juice\r\n 1 teaspoon ground cumin\r\n 1/4 teaspoon pepper\r\n 4 cups chopped spinach (about 6 ounces)\r\n|Mix beans, olives, tomatoes, cheese, green onions and cilantro. Mix lime\r\njuice, cumin and pepper; toss with bean mixture. Serve on spinach.\r\n', '', 'n/a', 1096224923, 'T', 'approved'); INSERT INTO `items` VALUES (359, 'Black Bean-Corn Wonton Cups', 6, 1, '36 wonton skins\r\n 2/3 cup thick-and-chunky salsa\r\n 1/4 cup chopped fresh cilantro\r\n 1/2 teaspoon ground cumin\r\n 1/2 teaspoon chili powder\r\n 1 (15 1/4 ounce) can whole kernel corn -- drained\r\n 1 (15 ounce) can black beans -- rinsed and drained\r\n 1/4 cup plus 2 tablespoons nonfat sour cream\r\n Cilantro sprigs -- if desired\r\n|Heat oven to 350º. Gently fit 1 wonton skin into each of 36 small muffin\r\ncups, 1 3/4 × 1 inch. Bake 8 to 10 minutes or until light golden brown.\r\nRemove from pan; cool on wire racks. Mix remaining ingredients except sour\r\ncream and cilantro sprigs. Just before serving, spoon bean mixture into\r\nwonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with\r\ncilantro sprig.', '', 'n/a', 1096224997, 'T', 'approved'); INSERT INTO `items` VALUES (360, ' Blueberry Corn Muffins', 9, 6, ' 1 cup fresh or unthawed frozen blueberries\r\n 1 tablespoon all-purpose flour\r\n 1 cup plain nonfat yogurt\r\n 3 tablespoons vegetable oil\r\n 1 teaspoon vanilla\r\n 1 egg\r\n OR\r\n 1/4 cup fat-free cholesterol-free egg product\r\n 1 cup whole wheat flour\r\n 1 cup cornmeal\r\n 1/4 cup sugar\r\n 3 teaspoons baking powder\r\n 1 teaspoon baking soda\r\n|Heat oven to 400º. Spray 12 medium muffin cups, 2 1/2 × 1 1/4 inches, with\r\nnonstick cooking spray, or line with paper baking cups. Toss blueberries\r\nand all-purpose flour; set aside. Beat yogurt, oil, vanilla and egg in\r\nlarge bowl. Stir in remaining ingredients just until moistened. Carefully\r\nstir in blueberries. \r\n\r\nDivide batter evenly among muffin cups (cups will be about two-thirds\r\nfull). Bake about 15 minutes or until golden. Immediately remove from pan\r\nto wire rack. Serve warm if desired.', '', 'n/a', 1096225033, 'T', 'approved'); INSERT INTO `items` VALUES (361, 'Bok Choy with Baked Tofu', 6, 1, '1 (14 ounce) package firm lite tofu\r\n 8 large stalks bok choy\r\n 2 tablespoons soy sauce\r\n 1 teaspoon sugar\r\n 1/2 teaspoon garlic powder\r\n 1 teaspoon vegetable oil\r\n 3 shallots -- thinly sliced\r\n 1/4 teaspoon salt\r\n 2 tablespoons oyster sauce\r\n\r\n|Wrap tofu in kitchen towel; cover with plastic wrap. Place heavy weight on\r\ntop; let stand 30 minutes to press out excess moisture.\r\n\r\nCut tofu into 1 × 1 × 1/4-inch pieces. Remove leaves from bok choy stems.\r\nCut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices.\r\nMix soy sauce, sugar and garlic powder. \r\n\r\nHeat oven to 425º. Line cookie sheet with aluminum foil. Place tofu on\r\nfoil, brushing with soy sauce mixture. Bake 5 minutes. Spray tofu with\r\ncooking spray; bake about 2 minutes or until brown. Turn tofu over; bake 5\r\nminutes longer.\r\n\r\nMeanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking\r\nspray; heat over medium-high heat until cooking spray starts to bubble.\r\nAdd oil; rotate wok to coat sides. Add bok choy and shallots; stir-fry 1\r\nminute. Add salt, tofu and oyster sauce; cover and cook 1 minute.\r\n', '', 'n/a', 1096225073, 'T', 'approved'); INSERT INTO `items` VALUES (362, 'Bread Salad', 9, 5, '6 slices day-old French or Italian bread -- 1 inch thick\r\n 2 medium tomatoes -- chopped (1 1/2 cups)\r\n 1 medium cucumber -- peeled and chopped (1 1/4 cups)\r\n 1 small onion -- thinly sliced\r\n 1/3 cup fat-free red wine vinegar dressing\r\n 2 tablespoons chopped fresh basil\r\n OR\r\n 2 teaspoons dried basil leaves\r\n 1/4 teaspoon pepper\r\n|Tear bread into 1-inch pieces. Mix bread and remaining ingredients in\r\nnonmetal bowl. Cover and refrigerate, stirring once, at least 1 hour to\r\nblend flavors and soften bread. Stir before serving.\r\n', '', 'n/a', 1096225114, 'T', 'approved'); INSERT INTO `items` VALUES (363, 'Broccoli and Pasta in Dijon Sauce', 10, 0, '1 cup uncooked anelli (tiny rings) pasta (4\r\n ounces)\r\n 1 (10 ounce) package frozen chopped broccoli\r\n 2 tablespoons reduced-fat sour cream\r\n 2 teaspoons Dijon mustard\r\n 1/4 teaspoon salt\r\n|Cook and drain pasta and broccoli as directed on packages. Toss pasta,\r\nbroccoli and remaining ingredients. Serve warm.', '', 'n/a', 1096225165, 'T', 'approved'); INSERT INTO `items` VALUES (364, 'Broiled Cod with Sun-Dried Tomatoes', 28, 0, '1 pound cod or other firm lean fish fillets -- about 3/4 inch thick\r\n 8 sun-dried tomato halves (not oil-packed)\r\n 1/4 cup mayonnaise\r\n OR\r\n 1/4 cup salad dressing\r\n 2 tablespoons chopped fresh parsley\r\n 1/8 teaspoon pepper\r\n|Set oven control to broil. Grease rack of broiler pan. Place fish on rack\r\nin broiler pan. Broil with tops 4 inches from heat 8 minutes. Soak tomato\r\nhalves in 1 cup very hot water about 5 minutes or until softened; drain\r\nand finely chop. Mix with remaining ingredients; spread on fish. Broil 1\r\nto 2 minutes longer or until topping is light brown and fish flakes easily\r\nwith fork.\r\n\r\n', '', 'n/a', 1096225204, 'T', 'approved'); INSERT INTO `items` VALUES (365, 'Broiled Dijon Burgers', 27, 0, ' 2 slices bread -- torn into 1-inch pieces\r\n 1/4 cup fat-free cholesterol-free egg product\r\n OR\r\n 2 egg whites\r\n 2 tablespoons skim milk\r\n 3/4 pound extra-lean ground beef\r\n 1/4 teaspoon salt\r\n 1/8 teaspoon pepper\r\n 1/4 cup finely chopped onion (about 1 small)\r\n 2 teaspoons Dijon mustard\r\n 6 sourdough or plain English muffins -- split and lightly toasted\r\n 6 leaves lettuce\r\n 6 slices tomato\r\n Dijon-Yogurt Sauce -- (recipe follows)\r\n \r\n DIJON-YOGURT SAUCE\r\n 1/2 cup plain nonfat yogurt\r\n 1 teaspoon sweet pickle relish\r\n 1/2 teaspoon Dijon mustard|Set oven control to broil. Spray broiler pan rack with nonstick cooking\r\nspray. Mix bread, egg product and milk in medium bowl. Stir in ground\r\nbeef, salt, pepper, onion and mustard. Shape by about 1/3 cupfuls into 6\r\npatties, about 3 1/2 × 1/2 inch. Place on rack in broiler pan. Broil with\r\ntops 3 to 4 inches from heat about 5 minutes or until brown. Turn patties.\r\nBroil 3 to 4 minutes longer or until no longer pink in center. Serve on\r\nEnglish muffins with lettuce, tomato and Dijon-Yogurt Sauce. \r\n\r\nDIJON-YOGURT SAUCE:\r\n\r\nMix all ingredients.\r\n', '', 'n/a', 1096225270, 'T', 'approved'); INSERT INTO `items` VALUES (366, 'Broiled Sesame Halibut Kabobs', 28, 0, '1 pound halibut or sea bass steaks or fillets -- 1 inch thick\r\n 1 medium zucchini -- cut into 1/4-inch slices\r\n 1 medium yellow summer squash -- cut into 1/4-inch slices\r\n 1/4 teaspoon sugar\r\n 1 clove garlic -- finely chopped\r\n 2 tablespoons soy sauce\r\n 1 teaspoon grated gingerroot\r\n 1 teaspoon sesame oil\r\n 1 tablespoon sesame seed\r\n\r\n|Cut fish into 3/4- to 1-inch pieces. Thread fish, zucchini and squash\r\nalternately on each of eight 8-inch skewers.* Set oven control to broil.\r\nSpray broiler pan rack with nonstick cooking spray. Mix sugar, garlic, soy\r\nsauce, gingerroot and sesame oil. Brush generously on all sides of kabobs.\r\nSprinkle sesame seed over kabobs. \r\n\r\nPlace kabobs on rack in broiler pan. Broil with tops 4 inches from heat\r\nabout 3 minutes; turn. Broil about 2 minutes longer or until fish flakes\r\neasily with fork.\r\n', '', 'n/a', 1096225315, 'T', 'approved'); INSERT INTO `items` VALUES (367, 'Broiled Veal and Onions', 7, 49, '4 veal rib or loin chops -- about 3/4 inch thick\r\n 1 tablespoon Dijon mustard\r\n 1 teaspoon mustard seed\r\n 1/4 teaspoon salt\r\n 1/2 teaspoon pepper\r\n 2 large yellow onions (about 3 inches in diameter) -- cut into halves\r\n 4 teaspoons reduced-fat margarine -- softened\r\n 2 tablespoons packed brown sugar\r\n\r\n|Set oven control to broil. Brush both sides of veal chops lightly with\r\nmustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper.\r\nPlace veal and onions, cut sides down, on rack in broiler pan. Broil with\r\ntops of veal about 3 inches from heat about 6 minutes or until veal is\r\nbrown; turn veal and onions. \r\n\r\nSpread 1 teaspoon margarine over each onion half; sprinkle with brown\r\nsugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or\r\nuntil veal is brown and onions are tender.\r\n', '', 'n/a', 1096225396, 'T', 'approved'); INSERT INTO `items` VALUES (368, 'Brown Sugar Strawberries', 23, 0, '2 cups fresh strawberries\r\n 1/3 cup plain nonfat yogurt\r\n 1/3 cup loosely packed brown sugar\r\n|Rinse and dry strawberries but do not hull. Place strawberries in serving\r\nbowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dip\r\nstrawberries into yogurt and then into brown sugar.\r\n\r\n', '', 'n/a', 1096225434, 'T', 'approved'); INSERT INTO `items` VALUES (369, ' Bulgur Biscuits', 9, 46, ' 1/4 cup shortening\r\n 1 cup all-purpose flour\r\n 1 cup whole wheat flour\r\n 3 teaspoons baking powder\r\n 1/2 teaspoon salt\r\n 1/2 cup cooked bulgur\r\n OR\r\n 1/2 cup cooked brown rice\r\n 2/3 cup skim milk (about)\r\n|Heat oven to 450º. Cut shortening into flours, baking powder and salt with\r\npastry blender or 2 knives in large bowl until mixture resembles fine\r\ncrumbs. Stir in bulgur. Stir in just enough milk so dough leaves side of\r\nbowl and forms a ball.\r\n\r\nTurn dough onto lightly floured surface; gently roll in flour to coat.\r\nKnead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2\r\n1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie\r\nsheet.\r\n\r\nBake 12 to 14 minutes or until golden brown. Immediately remove from\r\ncookie sheet.\r\n', '', 'n/a', 1096225469, 'T', 'approved'); INSERT INTO `items` VALUES (370, 'Buttermilk Toasted-Oat Scones', 9, 47, ' 1/2 cup quick-cooking or regular oats\r\n 1/2 cup oat bran\r\n 3 tablespoons firm margarine\r\n 1 cup all-purpose flour\r\n 1/4 cup packed brown sugar\r\n 1 1/2 teaspoons baking powder\r\n 1/4 teaspoon baking soda\r\n 1/4 teaspoon salt\r\n 1/2 cup chopped dried figs or prunes\r\n 2 egg whites\r\n 1/2 cup low-fat buttermilk (about)\r\n OR\r\n 1/2 cup nonfat buttermilk (about)\r\n|Heat oven to 350º. Spread oats and oat bran in ungreased rectangular pan,\r\n13 × 9 × 2 inches. Bake 15 to 20 minutes, stirring occasionally, until\r\nlight brown; cool.\r\n\r\nIncrease oven temperature to 400º. Cut margarine into flour, brown sugar,\r\nbaking powder, baking soda and salt with pastry blender in large bowl\r\nuntil mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in\r\negg whites and just enough buttermilk so dough leaves side of bowl and\r\nforms a ball. \r\n\r\nTurn dough onto lightly floured surface; gently roll in flour to coat.\r\nKnead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie\r\nsheet. Cut into 8 wedges but do not separate. Brush with buttermilk and\r\nsprinkle with oats if desired. \r\n\r\nBake 16 to 18 minutes or until golden brown. Immediately remove from\r\ncookie sheet; carefully separate wedges. Serve warm.\r\n', '', 'n/a', 1096225517, 'T', 'approved'); INSERT INTO `items` VALUES (371, 'Cajun Beef and Rice', 7, 26, ' 1/2 pound ground beef\r\n 1 medium stalk celery -- chopped (1/2 cup)\r\n 1 medium onion -- chopped (1/2 cup)\r\n 2 teaspoons Cajun or Creole seasoning\r\n 2 cups uncooked instant rice\r\n 1 cup water\r\n 8 medium fresh okra -- sliced\r\n OR\r\n 1 cup frozen (thawed) cut okra\r\n 2 medium tomatoes -- chopped (1 1/2 cups)\r\n 1 small green bell pepper -- chopped (1/2 cup)\r\n 2 (11 1/2 ounce) cans lightly tangy eight-vegetable juice\r\n|Heat 12-inch nonstick skillet over medium-high heat. Cook beef, celery,\r\nonion and Cajun seasoning in skillet about 4 minutes, stirring frequently,\r\nuntil beef is brown and vegetables are tender. Stir in remaining\r\ningredients. Reduce heat to medium-low. Cover and cook about 5 minutes or\r\nuntil rice is tender.\r\n', '', 'n/a', 1096225575, 'T', 'approved'); INSERT INTO `items` VALUES (372, 'Cajun Seafood and Noodles', 28, 0, '6 ounces uncooked medium noodles (about 3 cups)\r\n 1 tablespoon vegetable oil\r\n 3/4 cup chopped green bell pepper (about 1 medium)\r\n 1/2 cup chopped onion (about 1 medium)\r\n 2 tablespoons chopped fresh parsley\r\n 1/8 teaspoon ground red pepper (cayenne)\r\n 1/8 teaspoon pepper\r\n 2 cloves garlic -- finely chopped\r\n 1 tablespoon all-purpose flour\r\n 1 (16 ounce) can whole tomatoes -- undrained\r\n 1 (10 ounce) package frozen cut okra -- thawed\r\n 1 (6 ounce) package frozen cooked small shrimp -- thawed and drained\r\n 1 (6 ounce) package frozen crabmeat -- thawed, drained and cartilage removed\r\n|Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick\r\nskillet over medium heat. Cook bell pepper, onion, parsley, red pepper,\r\npepper and garlic in oil 3 minutes, stirring frequently. Stir in flour and\r\ntomatoes; break up tomatoes. Cook uncovered, stirring frequently, until\r\nmixture thickens and boils. Stir in okra, shrimp and crabmeat. Cook\r\nuncovered 5 minutes, stirring occasionally. Serve over noodles.\r\n', '', 'n/a', 1096225614, 'T', 'approved'); INSERT INTO `items` VALUES (373, 'Cajun Side Dish', 9, 47, '1 tablespoon vegetable oil\r\n 2 1/2 cups sliced okra (about 8 ounces)\r\n 1 cup frozen whole kernel corn\r\n 1 large onion -- chopped (about 1 cup)\r\n 1 medium green, red or yellow bell pepper -- chopped (about 1 cup)\r\n 3 large tomatoes -- seeded and chopped (about 3 cups)\r\n 1 (15 ounce) can black-eyed peas (15 to 16 ounce can) -- rinsed and drained\r\n 2 teaspoons chopped fresh thyme\r\n OR\r\n 1/2 teaspoon dried thyme leaves\r\n 2 teaspoons chopped fresh oregano\r\n OR\r\n 1/2 teaspoon dried oregano leaves\r\n 1/2 teaspoon salt\r\n 1/2 teaspoon paprika\r\n 1/8 teaspoon ground red pepper (cayenne) (1/8 to 1/4\r\n teaspoon)\r\n|Heat oil in 12-inch nonstick skillet over medium-high heat. Cook okra,\r\ncorn, onion and bell pepper in oil, stirring frequently, until\r\ncrisp-tender. Stir in remaining ingredients. Cook about 5 minutes,\r\nstirring frequently, until hot.\r\n', '', 'n/a', 1096225660, 'T', 'approved'); INSERT INTO `items` VALUES (374, ' Calypso Shrimp', 28, 0, ' Bean Salsa -- (recipe follows)\r\n 1/2 teaspoon grated orange peel\r\n 1 tablespoon orange juice\r\n 1 tablespoon vegetable oil\r\n 1 1/2 teaspoons chopped fresh thyme\r\n OR\r\n 1/2 teaspoon dried thyme leaves\r\n 1 clove garlic -- finely chopped\r\n 3/4 pound raw medium shrimp -- peeled and deveined\r\n \r\n BEAN SALSA\r\n 1 (15 ounce) can black beans -- rinsed and drained\r\n 1 medium mango -- peeled and chopped (about 1 cup)\r\n 1 small red bell pepper -- chopped (about 1/2 cup)\r\n 1/4 cup sliced green onions (2 to 3 medium)\r\n 2 tablespoons orange juice\r\n 1 tablespoon red wine vinegar\r\n 1/2 teaspoon grated orange peel\r\n|Prepare Bean Salsa; set aside. Mix remaining ingredients except shrimp in\r\nmedium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick\r\ncooking spray; heat over medium-high heat. Cook shrimp mixture in skillet,\r\nturning shrimp once, until pink. Divide salsa among 4 serving plates.\r\nArrange shrimp on salsa.\r\n\r\nBEAN SALSA:\r\n\r\nMix all ingredients.', '', 'n/a', 1096225702, 'T', 'approved'); INSERT INTO `items` VALUES (375, 'Caponata Pockets', 6, 0, '2 teaspoons olive or vegetable oil\r\n 1 medium onion -- chopped (1/2 cup)\r\n 2 cloves garlic -- crushed\r\n 1 1/2 large eggplants -- peeled and chopped (7 cups)\r\n 1 medium tomato -- chopped (3/4 cup)\r\n 2 tablespoons chopped fresh basil\r\n OR\r\n 2 teaspoons dried basil leaves\r\n 2 tablespoons red wine vinegar\r\n 1/4 teaspoon pepper\r\n 1/8 teaspoon salt\r\n 3 pita breads (6 inches in diameter) -- cut in half\r\n Leaf lettuce\r\n Fresh basil leaves -- if desired\r\n 1 (7 ounce) jar roasted red bell peppers -- drained and cut into strips\r\n|Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and\r\ngarlic in oil about 3 minutes, stirring occasionally, until onion is\r\ntender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes,\r\nstirring frequently, until eggplant is very tender. Stir in chopped basil,\r\nvinegar, pepper and salt. Cover and refrigerate about 2 hours or until\r\ncool; drain if necessary. \r\n\r\nLine each pita bread half with lettuce, whole basil leaves and red bell\r\npeppers. Fill with eggplant mixture.\r\n', '', 'n/a', 1096225755, 'T', 'approved'); INSERT INTO `items` VALUES (376, 'Cardamom Cashew Bars', 23, 0, ' Crust -- (recipe follows)\r\n 1 1/2 cups packed brown sugar\r\n 1/2 cup fat-free cholesterol-free egg product\r\n OR\r\n 2 eggs\r\n 3 tablespoons all-purpose flour\r\n 2 teaspoons vanilla\r\n 1/2 teaspoon ground cardamom\r\n 1/4 teaspoon salt\r\n 1 egg yolk\r\n 1 1/2 cups cashews -- coarsely crushed\r\n Orange Glaze -- (recipe follows)\r\n Shredded orange peel -- if desired\r\n \r\n CRUST\r\n 1/2 (8 ounce) package reduced-fat cream cheese (Neufchâtel)\r\n 1/2 cup powdered sugar\r\n 1/4 cup packed brown sugar\r\n 2 teaspoons vanilla\r\n 1 egg yolk\r\n 1 1/2 cups all-purpose flour\r\n \r\n ORANGE GLAZE\r\n 3/4 cup powdered sugar\r\n 1 tablespoon orange juice\r\n|Heat oven to 350º. Prepare Crust. Beat remaining ingredients except\r\ncashews, Orange Glaze and orange peel in medium bowl with electric mixer\r\non medium speed about 2 minutes or until well blended. Stir in cashews.\r\nSpread over baked crust.\r\n\r\nBake 19 to 22 minutes or until top is golden brown and set around edges.\r\nCool in pan on wire rack. Prepare Orange Glaze; spread evenly over baked\r\nlayer. Cut into 2 × 1 1/2-inch bars. Garnish with orange peel.\r\n\r\nCRUST:\r\n\r\nGrease rectangular pan, 13 × 9 × 2 inches. Beat cream cheese and sugars in\r\nmedium bowl with electric mixer on medium speed until fluffy. Beat in\r\nvanilla and egg yolk. Gradually stir in enough flour to make a soft dough.\r\nKnead dough on floured surface 1 minute (do not overknead). Press dough\r\nevenly in pan. Bake 15 to 20 minutes or until very light brown.\r\n\r\nORANGE GLAZE:\r\n\r\nMix ingredients until smooth and spreadable.\r\n', '', 'n/a', 1096225797, 'T', 'approved'); INSERT INTO `items` VALUES (377, 'Caribbean Jerk Pork Chops', 6, 50, '1/4 cup water\r\n 1/3 cup lemon juice\r\n 1/3 cup chopped onion\r\n 1 tablespoon packed brown sugar\r\n 1 tablespoon chopped green onion\r\n 1 tablespoon canola or vegetable oil\r\n 3/4 teaspoon salt\r\n 3/4 teaspoon ground allspice\r\n 3/4 teaspoon ground cinnamon\r\n 3/4 teaspoon pepper\r\n 1/2 teaspoon ground thyme\r\n 1/4 teaspoon ground red pepper (cayenne)\r\n 2 1/4 pounds lean pork loin or rib chops (6 chops) -- about 5/8 inch thick\r\n|Place all ingredients except pork in blender. Cover and blend until\r\nsmooth. Reserve 1/2 cup of the marinade; cover and refrigerate for\r\nbasting. Trim excess fat from pork. Place pork in shallow nonmetal dish or\r\nheavy-duty resealable plastic bag. Pour remaining marinade over pork.\r\nCover dish or seal bag and refrigerate at least 12 hours but no longer\r\nthan 24 hours. \r\n\r\nHeat coals or gas grill. Remove pork from marinade; discard marinade.\r\nCover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes,\r\nturning frequently and brushing with reserved marinade, for medium\r\ndoneness (160º) or until pork is slightly pink when cut near bone. Discard\r\nany remaining basting marinade.\r\n', '', 'n/a', 1096225892, 'T', 'approved'); INSERT INTO `items` VALUES (378, ' Carrot-Zucchini Muffins', 9, 6, '2/3 cup skim milk\r\n 1/4 cup fat-free cholesterol-free egg product\r\n OR\r\n 2 egg whites\r\n 2 tablespoons vegetable oil\r\n 2 cups Bisquick® Reduced Fat baking mix\r\n 2 tablespoons sugar\r\n 1 teaspoon grated lemon peel\r\n 1 small carrot -- shredded (1/2 cup)\r\n 1/2 cup shredded zucchini|Heat oven to 400º. Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches, with\r\nnonstick cooking spray, or line with paper baking cups. Beat milk, egg\r\nproduct and oil in large bowl until smooth. Stir in baking mix, sugar and\r\nlemon peel just until baking mix is moistened (batter will be lumpy). Fold\r\nin carrot and zucchini. \r\n\r\nFill cups about three-fourths full. Bake 20 to 25 minutes or until golden\r\nbrown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.\r\n', '', 'n/a', 1096225926, 'T', 'approved'); INSERT INTO `items` VALUES (379, 'Catfish with Pesto', 28, 0, '4 catfish, orange roughy or red snapper\r\n fillets (1 1/2 pounds)\r\n 1/4 cup pesto\r\n 20 strips roasted bell pepper (from 12-ounce jar)\r\n\r\n|Heat oven to 425º. If fish fillets are large, cut into 4 serving pieces.\r\nPlace fish in greased square baking dish, 8 × 8 × 2 inches. Spread pesto\r\nevenly over each piece of fish. Top each piece with 5 roasted pepper\r\nstrips. Cover and bake about 18 minutes or until fish flakes easily with\r\nfork.\r\n', '', 'n/a', 1096225963, 'T', 'approved'); INSERT INTO `items` VALUES (380, 'Cheese and Currant Wedges', 9, 0, '1 1/2 cups all-purpose flour\r\n 1/2 cup currants or raisins\r\n 1 teaspoon baking powder\r\n 1/2 teaspoon salt\r\n 1/4 teaspoon baking soda\r\n 1 cup shredded reduced-fat Mozzarella cheese\r\n 3/4 cup nonfat buttermilk\r\n 2 tablespoons olive or vegetable oil\r\n 1 egg\r\n|Heat oven to 375º. Spray round pan, 9 × 1 1/2 inches, with nonstick\r\ncooking spray. Mix flour, currants, baking powder, salt and baking soda in\r\nlarge bowl. Stir in remaining ingredients. Spread in pan. \r\n\r\nBake 30 to 35 minutes or until golden brown. Cool 10 minutes before\r\ncutting. Serve warm.\r\n', '', 'n/a', 1096225996, 'T', 'approved'); INSERT INTO `items` VALUES (381, 'Cheesecake Sherbet', 23, 0, '1 cup sugar\r\n 2 cups buttermilk\r\n 1 teaspoon grated lemon peel\r\n 1/4 cup lemon juice\r\n\r\n|Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream\r\nfreezer. Freeze according to manufacturer''s directions.\r\n\r\n', '', 'n/a', 1096226034, 'T', 'approved'); INSERT INTO `items` VALUES (382, 'Cheesecake with Strawberry Topping', 23, 0, '4 cups plain nonfat yogurt\r\n 4 chocolate wafers -- crushed (about 1/4 cup)\r\n 1 (8 ounce) package reduced-fat cream cheese (Neufchâtel) -- softened\r\n 2/3 cup sugar\r\n 1/4 cup low-fat milk\r\n 2 tablespoons all-purpose flour\r\n 2 teaspoons vanilla\r\n 3 egg whites\r\n OR\r\n 1/2 cup cholesterol-free egg product\r\n Strawberry Topping -- (recipe follows)\r\n \r\n STRAWBERRY TOPPING\r\n 1 (10 ounce) package frozen strawberries in light syrup -- thawed, drained and syrup reserved\r\n 1/4 cup sugar\r\n 2 tablespoons cornstarch\r\n|Line 6-inch strainer with basket-style paper coffee filter or double\r\nthickness of cheesecloth. Place strainer over bowl. Spoon yogurt into\r\nstrainer. Cover and refrigerate 12 hours, draining liquid from bowl\r\noccasionally. \r\n\r\nHeat oven to 300º. Spray springform pan, 9 × 3 inches, with nonstick\r\ncooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat\r\nyogurt and cream cheese in medium bowl on medium speed until smooth. Add\r\nsugar, milk, flour, vanilla and egg whites. Beat on medium speed about \r\n2 minutes or until smooth. Carefully spread batter over crumbs in pan. \r\n\r\nBake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove\r\nfrom oven. Cool 15 minutes. Prepare Strawberry Topping; spread over\r\ncheesecake. \r\nCover and refrigerate at least 3 hours. Run metal spatula along side of\r\ncake to loosen; remove side of pan. Refrigerate any remaining cheesecake.\r\n\r\nSTRAWBERRY TOPPING:\r\n\r\nAdd enough water to reserved syrup to measure 1 1/4 cups. Mix sugar and\r\ncornstarch in 1 1/2-quart saucepan. Stir in juice mixture and\r\nstrawberries. Heat to boiling over medium heat, stirring frequently. Boil\r\nand stir 1 minute; cool.\r\n', '', 'n/a', 1096226077, 'T', 'approved'); INSERT INTO `items` VALUES (383, 'Chicken ''n'' Pepper Stir-fry', 22, 0, '2 tablespoons soy sauce\r\n 2 tablespoons ketchup\r\n 1/2 teaspoon ground ginger\r\n 2 cloves garlic -- finely chopped\r\n 3 skinless boneless chicken breast halves -- thinly sliced (about 3/4 pound)\r\n 2 tablespoons vegetable oil\r\n 6 green onions -- cut into 1-inch pieces\r\n 1 medium green bell pepper -- thinly sliced\r\n 1 medium red bell pepper -- thinly sliced\r\n 4 cups hot cooked Chinese noodles\r\n OR\r\n 4 cups hot cooked rice\r\n|Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic\r\nbag. Add chicken; seal bag and turn to coat with marinade. Let stand 15\r\nminutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over\r\nmedium-high heat. Add green onions and bell peppers; stir-fry until\r\ncrisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in\r\nskillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in\r\ncenter. Stir in bell pepper mixture. Serve with noodles.\r\n', '', 'n/a', 1096226115, 'T', 'approved'); INSERT INTO `items` VALUES (384, 'Chicken and Asparagus Roulades', 7, 23, '4 small skinless boneless chicken breast halves -- (about 2 pounds)\r\n 1/4 teaspoon salt\r\n 1/4 teaspoon onion powder\r\n 1/4 teaspoon dried dill weed\r\n 1 (10 ounce) package frozen asparagus spears -- thawed and drained\r\n 1/2 medium red bell pepper -- cut into (1/4-inch strips)\r\n Mock Hollandaise Sauce -- (recipe follows)\r\n Fresh dill weed sprigs -- if desired\r\n \r\n MOCK HOLLANDAISE SAUCE\r\n 2 tablespoons reduced-fat margarine\r\n 1 tablespoon all-purpose flour\r\n 1/4 teaspoon salt\r\n 2/3 cup skim milk\r\n 1 egg yolk\r\n 1/2 teaspoon grated lemon peel\r\n 2 teaspoons lemon juice\r\n|Heat oven to 375º. Remove excess fat from chicken; flatten each chicken\r\nbreast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix\r\nsalt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of\r\nasparagus spears and pepper strips crosswise on large end of each chicken\r\nbreast half. Roll tightly and secure with wooden picks. Place chicken,\r\nseam sides down, in square pan, 8 × 8 × 2 inches, sprayed with nonstick\r\ncooking spray. Cover and bake until chicken is done, about 30 minutes.\r\nPrepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh\r\ndill weed sprigs.\r\n\r\nMOCK HOLLANDAISE SAUCE:\r\n\r\nHeat margarine in 1-quart nonstick saucepan over low heat until melted.\r\nStir in flour and salt. Cook over low heat until mixture is smooth and\r\nbubbly, stirring constantly; remove from heat. Mix milk and egg yolk until\r\nsmooth; stir into flour mixture. Heat to boiling, stirring constantly.\r\nBoil and stir 1 minute. Remove from heat; stir in lemon peel and lemon\r\njuice.\r\n', '', 'n/a', 1096226159, 'T', 'approved'); INSERT INTO `items` VALUES (385, 'Chicken and Tortellini Salad', 7, 23, '1 (8 ounce) package cheese-filled tortellini\r\n 1 1/2 cups cut-up cooked chicken or turkey (about 8\r\n ounces)\r\n 1/3 cup dry white wine\r\n OR\r\n 1/3 cup chicken broth\r\n 2 tablespoons olive or vegetable oil\r\n 2 tablespoons lemon juice\r\n 1 tablespoon chopped fresh tarragon\r\n OR\r\n 1 teaspoon dried tarragon leaves\r\n 1 teaspoon sugar\r\n 1/2 teaspoon salt\r\n 1/4 teaspoon pepper\r\n 3 cups bite-size pieces of salad greens (spinach,\r\n leaf lettuce, romaine)\r\n 1 small red or green bell pepper -- cut into 1/2-inch pieces\r\n\r\n|Cook tortellini as directed on package; drain. Rinse with cold water;\r\ndrain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon\r\njuice, tarragon, sugar, salt and pepper in tightly covered container. Stir\r\ninto tortellini mixture. Cover and refrigerate at least 2 hours. Toss\r\ntortellini mixture with salad greens and bell pepper just before serving.\r\n\r\n', '', 'n/a', 1096226213, 'T', 'approved'); INSERT INTO `items` VALUES (386, ' Chicken Breasts Dijon', 7, 23, '3 pounds skinless boneless chicken breast halves\r\n (about 6 small)\r\n 1/4 cup Dijon mustard\r\n 1 teaspoon vegetable oil\r\n 2 tablespoons dry white wine\r\n Freshly ground pepper\r\n 2 tablespoons mustard seed\r\n Chopped parsley -- if desired\r\n|Heat oven to 400º. Remove excess fat from chicken. Place chicken, meaty\r\nsides up, in rectangular pan, 13 × 9 × 2 inches, sprayed with nonstick\r\ncooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle\r\nwith pepper and mustard seed. Bake uncovered until chicken is done, about\r\n30 minutes. Sprinkle with chopped parsley.\r\n', '', 'n/a', 1096226255, 'T', 'approved'); INSERT INTO `items` VALUES (387, 'Chicken Breasts with Sun-Dried Tomato Sauce', 7, 23, '1/4 cup coarsely chopped sun-dried tomatoes (not\r\n oil-packed)\r\n 1/2 cup chicken broth\r\n 4 skinless boneless chicken breast halves\r\n (about 1 pound)\r\n 1/2 cup sliced mushrooms (1 1/2 ounces)\r\n 2 tablespoons chopped green onions (2 medium)\r\n 2 cloves garlic -- finely chopped\r\n 2 tablespoons dry red wine\r\n OR\r\n 2 tablespoons apple juice\r\n 1 teaspoon vegetable oil\r\n 1/2 cup skim milk\r\n 2 teaspoons cornstarch\r\n 2 teaspoons chopped fresh basil\r\n OR\r\n 1/2 teaspoon dried basil leaves\r\n 3 cups hot cooked fettuccine|Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook\r\nmushrooms, green onions and garlic in wine in 10-inch nonstick skillet\r\nover medium heat about 3 minutes, stirring occasionally, until mushrooms\r\nare tender; remove mixture from skillet. \r\n\r\nAdd oil to skillet. Cook chicken in oil over medium heat until brown on\r\nboth sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and\r\nsimmer about 10 minutes, stirring occasionally, until juice of chicken is\r\nno longer pink when centers of thickest pieces are cut. Remove chicken\r\nfrom skillet; keep warm. \r\n\r\nMix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling,\r\nstirring constantly. Boil and stir 1 minute. Stir in mushroom mixture,\r\nheat through. Serve over chicken and fettuccine.\r\n', '', 'n/a', 1096226294, 'T', 'approved'); INSERT INTO `items` VALUES (388, 'Chicken Gazpacho Salad', 7, 23, '1 (14 ounce) package uncooked fusilli pasta\r\n 2 cups cubed cooked chicken\r\n 1 cup chopped cucumber (about 1 small)\r\n 1 cup chopped yellow or red bell pepper (about 1\r\n medium)\r\n 1 cup chopped tomato (about 1 large)\r\n 3/4 cup spicy eight-vegetable juice\r\n 1/4 cup lemon juice\r\n 1/2 teaspoon pepper\r\n 1/4 teaspoon salt\r\n 1 clove garlic -- finely chopped\r\n\r\n|Cook pasta as directed on package; drain. Mix pasta and remaining\r\ningredients. Serve immediately.\r\n', '', 'n/a', 1096226338, 'T', 'approved'); INSERT INTO `items` VALUES (389, 'Chicken Lo Mein', 6, 1, '1/2 pound skinless boneless chicken breast halves\r\n 1/2 pound snap pea pods -- strings removed (2 cups)\r\n 6 ounces baby-cut carrots -- cut lengthwise into 1/4 inch sticks (1 cup)\r\n 1/2 (9 ounce) package refrigerated linguine -- cut into 2-inch pieces\r\n 2 teaspoons cornstarch\r\n 1 teaspoon sugar\r\n 2 teaspoons water\r\n 1/3 cup fat-free reduced-sodium chicken broth\r\n 1 tablespoon soy sauce\r\n 4 cloves garlic -- finely chopped\r\n 2 teaspoons finely chopped gingerroot\r\n Toasted sesame seed -- if desired\r\n\r\n|Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces\r\ncrosswise into 1/2-inch strips. Heat 2 quarts water to boiling in 3-quart\r\nsaucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3\r\nminutes or until linguine is just tender; drain. Mix cornstarch, sugar and\r\nwater. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch\r\nmixture.\r\n\r\nSpray nonstick wok or 12-inch skillet with nonstick cooking spray; heat\r\nover medium-high heat until cooking spray starts to bubble. Add chicken;\r\nstir-fry about 2 minutes or until chicken is white. Stir broth mixture;\r\nstir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2\r\nminutes, stirring occasionally. Sprinkle with toasted sesame seed.\r\n', '', 'n/a', 1096226380, 'T', 'approved'); INSERT INTO `items` VALUES (390, 'Chicken Pot Stickers', 18, 0, ' 1 1/2 pounds ground chicken\r\n 1/2 cup finely chopped red bell pepper (about 1\r\n small)\r\n 1/2 cup shredded green cabbage\r\n 1/3 cup chopped green onions (about 3 medium)\r\n 2 teaspoons chopped gingerroot\r\n 1 teaspoon sesame oil\r\n 1/4 teaspoon white pepper\r\n 1 egg white\r\n 1 (10 ounce) package round wonton skins\r\n 2 cups chicken broth\r\n 4 teaspoons reduced-sodium soy sauce\r\n\r\n|Mix all ingredients except wonton skins, broth and soy sauce. Brush each\r\nwonton skin with water. Place 1 scant tablespoon chicken mixture on center\r\nof skin. Pinch 5 pleats on each of one half of circle. Fold circle in half\r\nover chicken mixture, pressing pleated edge to unpleated edge. Repeat with\r\nremaining skins and chicken mixture.\r\n\r\nSpray 12-inch skillet with nonstick cooking spray. Heat over medium heat.\r\nCook 12 pot stickers at a time in skillet 3 minutes or until light brown;\r\nturn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover\r\nand cook 5 minutes. Uncover and cook 1 minute longer or until liquid has\r\nevaporated. Repeat with remaining pot stickers, broth and soy sauce.\r\n\r\n16 servings (3 pot stickers each)\r\n', '', 'n/a', 1096226423, 'T', 'approved'); INSERT INTO `items` VALUES (391, 'Chicken Ratatouille', 7, 23, '1 tablespoon all-purpose flour\r\n 1 teaspoon salt\r\n 1 teaspoon paprika\r\n 1/4 teaspoon plus 1/8 teaspoon pepper\r\n 3 pounds cut-up broiler-fryer chicken (3 to 3 1/2\r\n pounds)\r\n 1 tablespoon vegetable oil\r\n 1/4 cup water\r\n 3 cloves garlic -- finely chopped\r\n 1 tablespoon chopped fresh basil\r\n OR\r\n 1 teaspoon dried basil leaves\r\n 4 cups eggplant (about 1 pound) -- (1-inch pieces)\r\n 2 cups sliced zucchini (about 2 small)\r\n 1 medium green bell pepper -- cut into 1-inch pieces\r\n 1/2 cup chopped onion (about 1 medium)\r\n 3 medium tomatoes -- cut into wedges\r\n|Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the\r\npepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or\r\n4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or\r\nuntil brown on all sides; add water. Heat to boiling; reduce heat. Cover\r\nand simmer 20 minutes. \r\n\r\nMix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to\r\nskillet; sprinkle with half of the garlic mixture. Add zucchini, bell\r\npepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2\r\ntablespoons water if necessary. Cover and simmer 10 to 15 minutes,\r\nstirring occasionally, until juices of thickest pieces of chicken run\r\nclear and vegetables are crisp-tender. Add tomato wedges; sprinkle with\r\nremaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until\r\ntomatoes are hot.\r\n', '', 'n/a', 1096226476, 'T', 'approved'); INSERT INTO `items` VALUES (392, 'Chicken Satay', 18, 0, '1 pound boneless skinless chicken breasts\r\n 1/3 cup hoisin sauce\r\n 1/3 cup plum sauce\r\n 2 tablespoons sliced green onions (with tops)\r\n 1 tablespoon grated gingerroot\r\n 2 tablespoons dry sherry\r\n 2 tablespoons white vinegar\r\n\r\n|Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch\r\nstrips. Mix all ingredients except chicken in large glass or plastic bowl.\r\nAdd chicken; toss to coat. Cover and refrigerate 2 hours. \r\n\r\nSet oven control to broil. Remove chicken from marinade; drain. Reserve\r\nmarinade. Thread 2 pieces chicken on each of twelve \r\n10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4\r\ninches from heat about 8 minutes, turning once, until done. Heat marinade\r\nto boiling in 1-quart saucepan; boil 1 minute. Serve with chicken.\r\n', '', 'n/a', 1096226539, 'T', 'approved'); INSERT INTO `items` VALUES (393, 'Chicken with Bell Peppers', 7, 23, ' 2 tablespoons vegetable oil\r\n 2 medium bell peppers -- cut into 1/4-inch strips\r\n 1 small onion -- chopped (1/4 cup)\r\n 1 clove garlic -- finely chopped\r\n 1 pound skinless boneless chicken breasts -- cut into 1-inch pieces\r\n 1 teaspoon salt\r\n 1/8 teaspoon pepper\r\n 1/2 lemon\r\n 4 cups hot cooked couscous\r\n OR\r\n 4 cups hot cooked rice\r\n|Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers,\r\nonion and garlic in oil about 5 minutes, stirring occasionally, until\r\npeppers are almost tender. Stir in chicken, salt and pepper. Cook about 8\r\nminutes, stirring occasionally, until chicken is no longer pink in center.\r\nSqueeze juice from lemon over chicken mixture. Serve with couscous.\r\n', '', 'n/a', 1096226909, 'T', 'approved'); INSERT INTO `items` VALUES (394, 'Chicken with Fennel', 7, 23, ' 6 bone-in chicken breast halves (about 3\r\n pounds)\r\n 1/4 cup margarine or butter (1/2 stick) -- softened\r\n 1 1/2 tablespoons chopped fresh basil\r\n OR\r\n 1 1/2 teaspoons dried basil leaves\r\n 1 tablespoon chopped fresh parsley\r\n OR\r\n 1 teaspoon dried parsley flakes\r\n 1/2 teaspoon fennel seed\r\n 1/8 teaspoon pepper\r\n|Heat oven to 375º. Place chicken, skin sides up, on rack in shallow\r\nroasting pan. Mix remaining ingredients. Gently loosen skin from chicken\r\nwith fingers. Spread margarine mixture between breast meat and skin. Cover\r\nbreast with skin. Bake uncovered 50 to 60 minutes or until juice of\r\nchicken is no longer pink when centers of thickest pieces are cut.\r\n\r\n', '', 'n/a', 1096226948, 'T', 'approved'); INSERT INTO `items` VALUES (395, 'Chicken with Garden Vegetables', 7, 23, ' 1/4 cup wheat germ\r\n 1 teaspoon chopped fresh basil\r\n OR\r\n 1/4 teaspoon dried basil leaves\r\n 4 skinless boneless chicken breast halves\r\n (about 1 pound)\r\n 1/4 cup hot water\r\n 1/2 teaspoon chicken bouillon granules\r\n 1/4 cup water\r\n 1 tablespoon lemon juice\r\n 1 clove garlic -- crushed\r\n 1 cup cut-up broccoli\r\n 2 medium carrots -- cut into julienne strips\r\n 1 medium red bell pepper -- cut into julienne strips\r\n 1 small onion -- sliced and separated into rings\r\n 1 teaspoon chopped fresh basil\r\n OR\r\n 1/4 teaspoon dried basil leaves -- if desired\r\n Salt and pepper to taste -- if desired\r\n 2 cups hot cooked wild and brown rice mix\r\n|Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast\r\nhalf at a time and shake until evenly coated. Spray 10-inch nonstick\r\nskillet with nonstick cooking spray; heat skillet over medium heat. Cook\r\nchicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4\r\ncup hot water and the bouillon granules; pour into skillet. Cover and cook\r\n5 to 10 minutes longer or until juice of chicken is no longer pink when\r\ncenters of thickest pieces are cut. Remove chicken from skillet; keep\r\nwarm. \r\n\r\nRemove any chicken coating from skillet. Heat 1/4 cup water to boiling in\r\nskillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds.\r\nStir in remaining ingredients except rice. Cover and cook over medium heat\r\nabout 5 minutes, stirring occasionally, until vegetables are crisp-tender.\r\nSpoon vegetables over rice. Serve with chicken.\r\n\r\n', '', 'n/a', 1096227044, 'T', 'approved'); INSERT INTO `items` VALUES (396, 'Chicken with Orange Glaze', 7, 23, '3 pounds broiler-fryer chicken (3 to 3 1/2 pounds)\r\n 1/2 cup honey\r\n 2 tablespoons orange juice\r\n 1 tablespoon lemon juice\r\n 1/4 teaspoon ground nutmeg\r\n|Heat oven to 375º. Fold wings of chicken across back with tips touching.\r\nTie or skewer drumsticks to tail. Place chicken, breast side up, on rack\r\nin shallow roasting pan. Insert meat thermometer so tip is in thickest\r\npart of inside thigh muscle and does not touch bone. Roast uncovered 1\r\nhour 15 minutes. Mix remaining ingredients; reserve half of the orange\r\nmixture. Brush some of remaining orange mixture on chicken. Roast\r\nuncovered about 15 minutes longer, brushing once or twice with remaining\r\norange mixture, until thermometer reads 180º and juice of chicken is no\r\nlonger pink when center of thigh is cut. Serve chicken with reserved\r\norange juice mixture.\r\n', '', 'n/a', 1096227140, 'T', 'approved'); INSERT INTO `items` VALUES (397, 'Chicken with Peppers and Artichokes', 7, 23, ' 1 (6 ounce) jar marinated artichoke hearts\r\n 1/3 cup white wine or white wine vinegar\r\n 4 skinless boneless chicken breast halves (1\r\n pound)\r\n 2 medium bell peppers -- each cut lengthwise into fourths\r\n 4 medium green onions -- sliced (1/2 cup)\r\n 1/4 teaspoon pepper\r\n\r\n|Drain marinade from artichoke hearts; reserve marinade. Mix marinade and\r\nwine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add\r\nchicken and peppers, turning to coat with marinade. Cover dish or seal bag\r\nand refrigerate at least 8 hours but no longer than 24 hours. \r\n\r\nBrush grill rack with vegetable oil. Heat coals or gas grill for direct\r\nheat. Remove chicken and peppers from marinade; reserve marinade. Cover\r\nand grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken;\r\nadd peppers to grill. Cover and grill 10 to 15 minutes longer or until\r\npeppers are tender and juice of chicken is no longer pink when centers of\r\nthickest pieces are cut. \r\n\r\nStrain marinade. Mix marinade, artichoke hearts, green onions and pepper.\r\nHeat to boiling; boil and stir 1 minute. Serve artichoke sauce with\r\nchicken and peppers.\r\n', '', 'n/a', 1096227201, 'T', 'approved'); INSERT INTO `items` VALUES (398, 'Chicken-Apple Pâté', 7, 23, '1 pound chicken livers\r\n 1/2 pound skinless boneless chicken breasts\r\n 1 small onion -- cut in half\r\n 1/4 cup half-and-half\r\n 1/4 cup bourbon\r\n OR\r\n 1/4 cup chicken broth\r\n 1 teaspoon salt\r\n 1/2 teaspoon ground nutmeg\r\n 2 eggs\r\n 1 cup shredded peeled apple (1 medium)\r\n Red onion or apple slices -- if desired\r\n Bread slices or crackers -- if desired\r\n|Heat oven to 350º. Grease loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, or 4-cup\r\novenproof glass mold or porcelain terrine. Place chicken livers, chicken\r\nbreasts and onion in food processor. Cover and process until coarsely\r\nground. Add remaining ingredients except shredded apple. Cover and process\r\nuntil well blended. Stir in apple. \r\n\r\nPour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or\r\nuntil meat thermometer inserted in center reads 180º. Let stand uncovered\r\n1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold\r\nonto serving platter. Garnish with red onion or apple slices. Serve with\r\nbread slices.\r\n', '', 'n/a', 1096227278, 'T', 'approved'); INSERT INTO `items` VALUES (399, 'Chicken-Artichoke Toss', 7, 23, '3 cups uncooked radiatore (nugget) pasta (9\r\n ounces)\r\n 1 (6 ounce) jar marinated artichoke hearts -- undrained\r\n 1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices\r\n 3 cups sliced mushrooms (8 ounces)\r\n 1 (7 ounce) jar roasted red peppers -- sliced\r\n 3/4 cup chicken broth\r\n 1/2 cup dry white wine (or nonalcoholic)\r\n OR\r\n 1/2 cup apple juice\r\n 1 tablespoon cornstarch\r\n 1/2 teaspoon salt\r\n 1/4 teaspoon pepper\r\n 1 tablespoon chopped fresh parsley|Cook and drain pasta as directed on package. Drain liquid from artichokes\r\ninto 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3\r\nminutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes,\r\nstirring occasionally, until chicken is light brown and no longer pink.\r\nStir in artichokes and peppers. \r\n\r\nShake broth, wine, cornstarch, salt and pepper in tightly covered\r\ncontainer. Gradually stir into chicken mixture. Heat to boiling, stirring\r\nconstantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with\r\nparsley.\r\n', '', 'n/a', 1096227342, 'T', 'approved'); INSERT INTO `items` VALUES (400, 'Chicken-Basil Noodles', 7, 23, '2 teaspoons olive or vegetable oil\r\n 1 medium onion -- finely chopped (1/2 cup)\r\n 1 clove garlic -- finely chopped\r\n 3 medium tomatoes -- seeded and chopped (2 1/4 cups)\r\n 2 cups cubed cooked chicken or turkey breast\r\n 1/4 cup chopped fresh basil\r\n 1/2 teaspoon salt\r\n 2 cups uncooked cholesterol-free noodles (4\r\n ounces)\r\n|Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion and\r\ngarlic in oil, stirring occasionally, until onion is tender. Stir in\r\nremaining ingredients except noodles; reduce heat to medium. Cover and\r\ncook about 5 minutes, stirring frequently, until mixture is hot and\r\ntomatoes are soft. Meanwhile, cook and drain noodles as directed on\r\npackage. Serve chicken mixture over noodles.\r\n', '', 'n/a', 1096227391, 'T', 'approved'); INSERT INTO `items` VALUES (401, 'Chicken-Rice Casserole', 7, 27, '1/4 cup reduced-fat margarine\r\n 1/3 cup all-purpose flour\r\n 3/4 teaspoon salt\r\n 1/8 teaspoon pepper\r\n 1 1/2 cups skim milk\r\n 1 cup chicken broth\r\n 2 cups cut-up cooked chicken or turkey (about 10\r\n ounces)\r\n 1 1/2 cups cooked white rice\r\n OR\r\n 1 1/2 cups cooked wild rice\r\n 1/3 cup chopped green bell pepper\r\n 1/4 cup slivered almonds\r\n 2 tablespoons chopped pimiento\r\n 1 (4 ounce) can mushroom stems and pieces -- drained\r\n Parsley -- if desired|Heat oven to 350º. Heat margarine in 2-quart saucepan over medium heat.\r\nStir in flour, salt and pepper. Cook, stirring constantly, until bubbly;\r\nremove from heat. Stir in milk and broth. Heat to boiling, stirring\r\nconstantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour\r\ninto ungreased 2-quart casserole or square baking dish, 8 × 8 × 2 inches.\r\nBake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley.\r\n\r\n', '', 'n/a', 1096227441, 'T', 'approved'); INSERT INTO `items` VALUES (402, ' Chicken-Stuffed Mushrooms', 7, 23, '1/4 cup chopped onion (about 1 small)\r\n 2 tablespoons chopped fresh cilantro\r\n 3 tablespoons cholesterol-free egg product\r\n OR\r\n 3 tablespoons egg white\r\n 1 tablespoon Dijon mustard\r\n 1 1/2 teaspoons finely chopped gingerroot\r\n 2 teaspoons reduced-sodium soy sauce\r\n 1 clove garlic -- finely chopped\r\n 1/2 pound ground chicken\r\n 12 large mushrooms -- stems removed\r\n|Heat oven to 450º. Spray cookie sheet with nonstick cooking spray. Mix all\r\ningredients except mushrooms. Fill mushroom caps with chicken mixture.\r\nPlace mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or\r\nuntil tops are light brown and chicken mixture is done. Serve hot.\r\n', '', 'n/a', 1096227486, 'T', 'approved'); INSERT INTO `items` VALUES (403, 'Chicken-Vegetable Kabobs', 7, 23, ' 1/3 cup olive or vegetable oil\r\n 1 tablespoon chopped fresh basil\r\n OR\r\n 1 teaspoon dried basil leaves\r\n 1 1/2 teaspoons snipped fresh dill\r\n OR\r\n 1/2 teaspoon dried dill weed\r\n 2 cloves garlic -- finely chopped\r\n 1 pound skinless boneless chicken breast halves -- cut into strips\r\n Assorted bite-size pieces fresh vegetables\r\n (carrots,* zucchini, yellow squash, peeled\r\n red pearl onions, small red potatoes,*\r\n ears of corn cut into 1 1/2 inch chunks*)\r\n|Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add\r\nchicken; stir to coat with marinade. Cover dish or seal bag and\r\nrefrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade. \r\n\r\nHeat coals or gas grill. Thread chicken and vegetables alternately on each\r\nof six 15-inch metal skewers, leaving space between each. Cover and grill\r\nkabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and\r\nbrushing 2 or 3 times with marinade, until chicken is no longer pink in\r\ncenter.\r\n', '', 'n/a', 1096227527, 'T', 'approved'); INSERT INTO `items` VALUES (404, ' Chili Baked Potatoes', 11, 0, '4 large baking potatoes\r\n 1 (15 ounce) can chili beans -- undrained\r\n 1/4 cup grated Parmesan cheese\r\n Salt and pepper to taste\r\n Cottage Cheese Topping -- (recipe follows)\r\n Chopped bell pepper -- if desired\r\n \r\n COTTAGE CHEESE TOPPING\r\n 1 1/2 cups cottage cheese\r\n 1 tablespoon milk (1 to 2 tablespoons)\r\n 1 tablespoon lemon juice\r\n|Heat oven to 375º. Pierce potatoes with fork. Bake potatoes 1 1/4 to 1 1/2\r\nhours (or microwave on High 12 to 14 minutes) until tender. Cool just\r\nuntil easy to handle. \r\n\r\nHeat chili beans in 2-quart saucepan over medium heat until hot. Split\r\nopen potatoes; top with beans. Sprinkle with cheese, salt and pepper.\r\nServe with Cottage Cheese Topping. Sprinkle with bell pepper.\r\n\r\nCOTTAGE CHEESE TOPPING:\r\n\r\nPlace all ingredients in blender. Cover and blend on medium-high speed,\r\nstopping blender occasionally to scrape sides, until smooth. Add\r\nadditional milk if necessary to achieve desired creaminess.\r\n', '', 'n/a', 1096227571, 'T', 'approved'); INSERT INTO `items` VALUES (405, 'Chilled Shrimp Fettuccine', 28, 0, '8 ounces uncooked fettuccine\r\n 8 ounces frozen peeled and deveined cooked medium\r\n shrimp -- thawed and drained\r\n 1 tablespoon lemon juice\r\n 3/4 cup fat-free mayonnaise or salad dressing\r\n 1/4 cup chopped fresh parsley\r\n 1/4 cup finely chopped red onion (about 1 small)\r\n 1/4 cup fat-free Italian dressing\r\n 1 teaspoon Creole or Cajun seasoning\r\n 1/2 teaspoon pepper\r\n|Cook and drain fettuccine as directed on package. Rinse with cold water;\r\ndrain. Toss shrimp and lemon juice in large bowl. Mix remaining\r\ningredients. Add mayonnaise mixture and fettuccine to shrimp; toss. Cover\r\nand refrigerate 1 to 2 hours to blend flavors.\r\n', '', 'n/a', 1096227657, 'T', 'approved'); INSERT INTO `items` VALUES (406, 'Chilled Spring Rolls', 18, 0, ' 2 green onions\r\n 5 cups bean sprouts (10 ounces)\r\n 10 cooked fresh crab legs (each about 2\r\n inches long) -- shelled\r\n OR\r\n 10 imitation whole crab legs (each about 2\r\n inches long)\r\n 1 teaspoon sesame oil\r\n 10 leaf lettuce leaves\r\n 10 ready-to-eat spring roll skins (8 1/2\r\n inches square)\r\n 1/3 cup chopped fresh cilantro\r\n Honey Sichuan Sauce -- (recipe follows)\r\n \r\n HONEY SICHUAN SAUCE\r\n 1/3 cup honey\r\n 1/3 cup chili purée\r\n|Cut green onions into 2-inch pieces; cut pieces lengthwise into thin\r\nstrips. Mix green onions and bean sprouts; divide mixture into 10 equal\r\nparts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf\r\ninto 3-inch squares. \r\n\r\nPlace 1 lettuce square on center of 1 spring roll skin. (Cover remaining\r\nskins with plastic wrap to keep them pliable.) Place 1 part bean sprout\r\nmixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons\r\ncilantro. Fold bottom corner of spring roll skin over filling, tucking the\r\npoint under. Fold in and overlap the 2 opposite corners. Brush fourth\r\ncorner generously with cold water; roll up to seal.\r\n\r\nRepeat with remaining spring roll skins. (Cover filled spring rolls with\r\nplastic wrap to keep them from drying out.) Cover and refrigerate at least\r\n2 hours but no longer than 8 hours. Cut in half if desired. Serve with\r\nHoney Sichuan Sauce.\r\n\r\nHONEY SICHUAN SAUCE:\r\n\r\nMix ingredients.\r\n', '', 'n/a', 1096227708, 'T', 'approved'); INSERT INTO `items` VALUES (407, 'Simple Salad Dressing', 29, 0, '1/2 cup olive or vegetable oil\r\n1/4 cup sugar\r\n3 tablespoons cider vinegar\r\n1 tablespoon minced fresh parsley\r\n1/2 teaspoon sale\r\n1/4 teaspoon pepper\r\nSalad greens and vegetables of your choice|Combine the first six ingredients in a jar with a tight-fitting lid; shake until blended. Store in the refrigerator. Shake before serving; drizzle over salad. Yield: about 1 cup.', '', 'n/a', 1099968154, 'T', 'approved'); INSERT INTO `items` VALUES (408, 'Salmon Quesadillas', 7, 52, '2 garlic cloves, minced\r\n1 teaspoon vegetable oil\r\n1 can (14-3/4 ounces) salmon, drained, bones and skin removed\r\n1-2 teaspoons dried basil\r\n1/2 teaspoon pepper\r\n1 tablespoon butter or margarine, softened\r\n4 flour tortillas (8 inches)\r\n2 cups (8 ounces) shredded mozzarella cheese\r\nGuacamole or Salsa|In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings.', '', 'n/a', 1099968671, 'T', 'approved'); INSERT INTO `items` VALUES (409, 'Ham N Noodle Toss', 8, 11, '2 cups broccoli florets\r\n1-3/4 cups water\r\n1-1/4 cups cubed fully cooked ham\r\n1 tablespoon soy sauce\r\n2 packages (3 ounces each) oriental-flavored ramen noodles\r\nsliced ripe olive, optional|In a large saucepan, combine broccoli, water, ham, soy sauce and one flavoring packet from the noodles. Break noodles into small pieces; add to pan. Simmer, uncovered, for 6-8 minutes or until noodles are tender, stirring frequently. Top with olive is desired. Yield: 4 servings.', '', 'n/a', 1099969180, 'T', 'approved'); INSERT INTO `items` VALUES (410, 'Southwestern Cheese Dip', 13, 35, '1 pound plain or Mexican flavored process American cheese, cubed\r\n1 jar (8 ounces) process cheese spread\r\n1 pound sliced bacon, cooked and crumbled\r\n1 bunch green onions with tops, sliced\r\n1 can (4 ounces) chopped green chilies\r\nRaw vegetables or tortilla chips|Place cheeses in a 1-1/2 qt microwave-safe bowl. Top with bacon, onions and chilies. Microwave at 50% power for about 6-8 minutes or until cheese is melted, stirring every 2 minutes. Serve with vegetables or tortilla chips. Yield: 3 cups.', '', 'n/a', 1099969406, 'T', 'approved'); INSERT INTO `items` VALUES (411, 'Crispy Chicken', 7, 23, '1-1/2 cups crisp rice cereal, coarsely crushed\r\n2 tablespoons all-purpose flour\r\n1/2 teaspoon salt\r\n1/4 teaspoon dried thyme\r\n1/4 teaspoon poultry seasoning\r\n1/4 cup butter or margarine, melted\r\n4 boneless skinless chicken breast halves (about 1 pound)|In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11-in x 7-in x 2-in baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until juices run clear. Yield: 4 servings.', '', 'n/a', 1099969700, 'T', 'approved'); INSERT INTO `items` VALUES (412, 'Vegetable Rice Medley', 10, 0, '1 cup uncooked long grain rice\r\n2-1/4 cups water\r\n2 to 3 tablespoons onion or vegetable soup mix\r\n1/4 teaspoon salt\r\n2 cups frozen corn, peas or mixed vegetables|In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender. Yield: 4-6 servings.', '', 'n/a', 1099969906, 'T', 'approved'); INSERT INTO `items` VALUES (413, 'One-Bowl Chocolate Cake', 9, 9, '2 cups all-purpose flour\r\n2 cups sugar\r\n1/2 cup baking cocoa\r\n2 teaspoons baking soda\r\n1 teaspoon baking powder\r\n1/2 teaspoon salt\r\n1 cup vegetable oil\r\n1 cup buttermilk\r\n2 eggs\r\n1 cup hot water\r\nFrosting of your choice\r\nColored sprinkles, optional|In a large bowl, combine dry ingredients. Stir in oil, buttermilk and eggs. Add water and stir until combined. Pour into a greased 13in x 9in x 2in baking pan. Bake at 350 degrees for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Frost. Decorate with sprinkles if desired. Yield: 12-16 servings.', '', 'n/a', 1099970328, 'T', 'approved'); INSERT INTO `items` VALUES (414, 'Orange Topped Chops', 7, 25, '6 pork chops (1/2 inch thick)\r\n1 tablespoon vegetable oil\r\n1 can (11 ounces) mandarin oranges, drained\r\n1/2 teaspoon ground cloves\r\nPepper to taste|In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and cook over medium-high heat for 10 minutes or until meat juices run clear. Yield: 6 servings.', '', 'n/a', 1099971166, 'T', 'approved'); INSERT INTO `items` VALUES (415, 'Almond Rice Pilaf', 10, 0, '3/4 cup chopped onion\r\n1/2 cup slivered almonds\r\n1 tablespoon butter or margarine\r\n2 cups chicken broth\r\n2 cups uncooked instant rice|In a saucepan, saute onion and almonds in butter until the onion is tender and teh almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or untile the liquid is absorbed. Yield: 6 servings.', '', 'n/a', 1099971309, 'T', 'approved'); INSERT INTO `items` VALUES (416, 'Taco Salad', 29, 0, '1 lb ground beef\r\n1 small onion, chopped\r\n1/2 cup taco sauce\r\n1/2 cup sour cream\r\n1/4 teaspoon salt\r\n4 cups shredded lettuce\r\n3/4 cup shredded cheddar cheese\r\n2 medium tomatoes, chopped\r\nsliced pitted ripe olives\r\ntortilla chips\r\n|In a medium skillet, cook and stir ground beef and onion over medium-high heat until meat is brown and onion is tender. Drain thoroughly. In a bowl, combine meat mixture, taco sauce, half of the sour cream and salt. Cover and chill for 20 to 30 minutes. To serve, place lettuce on 4 individual plates. Sprinkle with cheese and tomatoes. Spoon meat mixture over salads. Top with remaining sour cream and garnish with olive slices. Serve with tortilla chips.', '', 'n/a', 1100014029, 'T', 'approved'); INSERT INTO `items` VALUES (417, 'Watergate Salad', 29, 0, '2 pkg (4-serving size each) Jell-O Pistachio Flavor Instant Pudding & Pie Filling\r\n2 cans (20 oz each) crushed pineapple in juice, undrained\r\n2 cups Jet-Puffed Miniature Marshmallows\r\n1 cup chopped Planters Pecans\r\n3 cups (8 oz tub) thawed Cool Whip Whipped Topping|MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover.\r\n\r\nREFRIGERATE 1 hr or until ready to serve. Garnish with additional Cool Whip Whipped Topping and chopped pecans, if desired. Makes 16 servings, about 1/2 cup each.', '', 'n/a', 1100459281, 'T', 'approved'); INSERT INTO `items` VALUES (418, 'Festive Strawberry Nut Salad', 29, 0, '1/2 cup Planters Sliced Almonds\r\n3 tablespoons sugar\r\n2 cups packed torn fresh spinach leaves\r\n2 cups packed torn Boston lettuce\r\n2 cups halved strawberries\r\n1/3 cup Kraft Special Collection Creamy Poppysead Dressing|TOSS almonds with sugar in medium nonstick skillet; cook on medium heat 6 to 8 min or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces. \r\n\r\nTOSS spinach leaves, Boston lettuce and strawberries in large bowl. \r\n\r\nDRIZZLE with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates. Makes 6 servings, 1 cup each.', '', 'n/a', 1100459592, 'T', 'approved'); INSERT INTO `items` VALUES (419, 'Shrimp Canapes', 18, 0, '10 slices white bread\r\n2 tablespoons butter or margarine, melted\r\n1/2 teaspoon dried thyme leaves\r\n1 pkg (12 oz) frozen cooked shrimp, thawed, chopped\r\n1/2 cup Kraft Shredded Colby & Monterey Jack Cheese\r\n1/3 cup Kraft Mayo Real Mayonnaise\r\n1/4 teaspoon salt|Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside.\r\n\r\nMix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet.\r\n\r\nBroil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each.', '', 'n/a', 1100460877, 'T', 'approved'); INSERT INTO `items` VALUES (420, 'Mashed Sweet Potatoes', 30, 0, '1 1/2 lb sweet potatoes, peeled, quartered (about 5 cups)\r\n2 tablespoons Kraft Light Done Right! Zesty Italian Reduced Fat Dressing\r\n1/2 cup finely chopped onion\r\n1/2 cup Breakstone''s Reduced Fat or Knudsen Light Sour Cream\r\n1 tablespoon brown sugar|Cook sweet potatoes in boiling water in large saucepan 10 min or until tender. Remove potatoes from saucepan; drain.\r\n\r\nHeat dressing in same saucepan on medium-high heat. Add onion; cook and stir 5 min. Reduce heat to medium.\r\n\r\nAdd sweet potatoes; mash lightly. Add remaining ingredients; cook until heated through, stirring occasionally. Makes 8 servings, 1/2 cup each.', '', 'n/a', 1100461276, 'T', 'approved'); INSERT INTO `items` VALUES (421, 'Holiday Beef Roast', 7, 26, '1 beef prime rib roast (5 lb) 2-3 ribs\r\n1 tablespoon black pepper\r\n1 cup Kraft Zesty Italian Dressing\r\n1 1/2 cups Kraft Mayo Real Mayonnaise, divided\r\n1/4 cup Kraft Prepared Horseradish\r\n1/4 cup Kraft Honey-Mustard Dressing\r\n1/2 teaspoon dried thyme leaves|Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr.\r\n\r\nPreheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving.\r\n\r\nMeanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each. ', '', 'n/a', 1100461633, 'T', 'approved'); INSERT INTO `items` VALUES (422, 'Chocolate Cream Truffles', 12, 0, '1 pkg (8 oz) Philadelphia Cream Cheese, softened\r\n1 tablespoon honey\r\n1 tablespoon almond-flavored liqueur\r\n4 sq Baker''s Semi-Sweet Baking Chocolate, melted\r\n1/4 cup Planters Slivered Almonds, toasted, ground\r\n1/4 cup unsweetened cocoa|Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.\r\n\r\nRefrigerate at least 2 hr or until firm.\r\n\r\nRoll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each.', '', 'n/a', 1100462023, 'T', 'approved'); INSERT INTO `items` VALUES (423, 'Chili Chicken', 7, 23, '4 boneless skinless chicken breast halves (1 lb)\r\n1 can (14-1/2 ounces) Italian stewed tomatoes\r\n1 can (15 ounces) chili with beans\r\n4 slices cheddar or American cheese|Place chicken in an ungreased 11in x 7in x 2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven 3-4 min or until cheese is melted. Yield 4 servings. ', '', 'n/a', 1100488551, 'T', 'approved'); INSERT INTO `items` VALUES (424, 'Ranch Pretzels', 13, 34, '1 pkg (20 ounces) large thick pretzels\r\n1 envelope ranch salad dressing mix\r\n3/4 cup vegetable oil\r\n1-1/2 teaspoons dill weed\r\n1-1/2 teaspoons garlic powder|Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. Pour into an ungreased 15in x 10in x 1in baking pan. Bake at 200 degrees for 1 hour, stirring every 15 min. Yield: 12 cups.', '', 'n/a', 1100488916, 'T', 'approved'); INSERT INTO `items` VALUES (425, 'Creamy Fruit Dip', 13, 35, '1 pkg (8 ounces) cream cheese, softened\r\n3 tablespoons orange juice concentrate\r\n1 jar (7 ounces) marshmallow creme\r\nFresh whole strawberries\r\nSliced kiwifruit|In a mixing bowl, beat cream cheese and concentrate until smooth. Fold in marshmallow creme. Serve with fruit. Store in refrigerator. Yield: 2 cups.', '', 'n/a', 1100489027, 'T', 'approved'); INSERT INTO `items` VALUES (426, 'Rocky Road Fudge', 9, 7, '2 cups (12 ounces) semisweet chocolate chips\r\n1 can (14 ounces) sweetened condensed milk\r\n2 tablespoons butter or margarine\r\n3 cups salted dry roasted peanuts\r\n1 pkg (10-1/2 ounces) miniature marshmallows|In a saucepan, combine the chocolate chips, milk, and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13in x 9in x 2in baking pan. Refrigerate until firm. Cut into squares. Yield: about 3 lbs.', '', 'n/a', 1100489459, 'T', 'approved'); INSERT INTO `items` VALUES (427, 'Roasted Red Potatoes', 30, 0, '1 lb small red potatoes\r\n1 tablespoon olive or vegetable oil\r\n1/2 teaspoon salt\r\n1/8 teaspoon pepper\r\n2 tablespoons grated Parmesan cheese|Cut the potatoes into 1/4 in thick slices; toss with oil. Place in a single layer in a greased 13in x 9in x 2in baking pan. Sprinkle with salt, pepper and Parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 40 minutes or until tender. Yield: 4 servings.', '', 'n/a', 1100793799, 'T', 'approved'); INSERT INTO `items` VALUES (428, 'Peanut Butter Apple Dip', 13, 35, '1 package (8 ounces) cream cheese, softened\r\n1 cup peanut butter\r\n1 cup packed brown sugar\r\n1/4 cup milk\r\n3 to 4 apples, cut into wedges|In a mixing bowl, combine teh first four ingredients; mix well. Serve with apples. Store in refrigerator. Yield: 2-2/3 cups.', '', 'n/a', 1100793901, 'T', 'approved'); INSERT INTO `items` VALUES (429, 'Nacho Potato Soup', 8, 11, '1 pkg (5-1/4 ounces) au gratin potatoes\r\n1 can (11 ounces) whole kernal corn, drained\r\n1 can (10 ounces) diced tomatoes and green chiles, undrained\r\n2 cups water\r\n2 cups milk\r\n2 cups cubed process American cheese\r\nDash hot pepper sauce, optional\r\nMinched fresh parsley, optional|In a 3-qt saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).', '', 'n/a', 1100794682, 'T', 'approved'); INSERT INTO `items` VALUES (430, 'Peanut Crunch Cake', 9, 9, '1 pkg (18-1/4 ounces) yellow cake mix\r\n1 cup peanut butter\r\n1/2 cup packed brown sugar\r\n1 cup water\r\n3 eggs\r\n1/4 cup vegetable oil\r\n1/2 to 3/4 cup semisweet chocolate chips, divided\r\n1/2 to 3/4 cup peanut butter chips, divided\r\n1/2 cup chopped peanuts|In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12-16 servings.', '', 'n/a', 1100794984, 'T', 'approved'); INSERT INTO `items` VALUES (431, 'Cheeseburger N Fries Casserole', 26, 0, '2 lbs lean ground beef\r\n1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted\r\n1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted\r\n1 pkg (20 ounces) frozen crinkle-cut French fries|In a skillet, brown the beef, drain. Stir in soups. Pour into a greased 13in x 9in x 2in baking dish. Arrange French fries on top. Bake, uncovered, at 350 degrees for 50-55 minutes or until the fries are golden brown. Yield: 6-8 servings.', '', 'n/a', 1100795178, 'T', 'approved'); INSERT INTO `items` VALUES (432, 'T.G.I Friday''s Pot Stickers', 17, 0, 'Dough:\r\n2−1/2 cups flour\r\n1/2 teaspoon salt\r\n1 cup hot water\r\n1 tablespoon shortening or oil\r\nFilling:\r\n1 pound ground pork\r\n2 tablespoon soy sauce\r\n1 tablespoon sesame oil\r\n1 teaspoon grated ginger\r\npinch of sugar\r\nsalt and pepper to taste\r\n3 green onions, chopped\r\n1 egg\r\n1 tablespoon corn starch\r\n1 can water chestnuts, finely chopped\r\n1 clove garlic, minced\r\nDipping Sauce:\r\n1/2 cup soy sauce\r\n1/4 cup white vinegar\r\n1 teaspoon chili oil\r\n1 green onion, chopped|Combine the flour, salt, hot water and shortening in a bowl and\r\nincorporate into a smooth dough. Allow the dough to rest for 20 minutes,\r\ncovered. Combine the filling ingredients. Combine the dipping sauce ingredients.\r\nRoll the dough out about 1/8 thick. Use a biscuit cutter or a glass to\r\ncut out 3 inch circles. Brush a little water over the circles and place\r\nabout 2 teaspoons of filling in center. Fold the circles in half and\r\npress to seal, making sure to squeeze out any air. Stand the dumplings\r\nup on the folded side and press slightly so that they stand up nice.\r\nTo cook, bring a pot of salted water to boil, and boil the dumplings\r\nuntil cooked through, about 5 minutes. Drain well. The dumplings may\r\nbe frozen at this point for future use; this recipe makes about\r\n8 dozen. Heat a skillet with about 2 tablespoon oil and fry the\r\ndumplings on one side only, until nicely browned. Drain on paper\r\ntowels. Serve with the dipping sauce.', '', 'n/a', 1102997243, 'T', 'approved'); INSERT INTO `items` VALUES (433, 'Applebee''s French Onion Soup', 17, 0, '3 tablespoons vegetable oil\r\n6 medium white onions, sliced\r\n8 cups good quality beef broth\r\n1 cup water\r\n2 1/2 teaspoons salt\r\n1/2 teaspoon garlic powder\r\n1/4 teaspoon ground black pepper\r\n5 hamburger buns\r\n10 slices provolone cheese\r\n10 teaspoons shredded parmesan cheese|Heat vegetable oil in a large soup pot or saucepan over medium high\r\nheat. Add the sliced onions and saute for 20 minutes until the onions\r\nbegin to soften and start to become translucent. Add the beef broth,\r\nwater, salt, garlic powder and black pepper to the pan and bring the\r\nmixture to a boil. When soup begins to boil, reduce heat and simmer\r\nfor 45 minutes.\r\nTo make the croutons, separate the bottoms from tops of the hamburger\r\nbuns. Set aside the bottoms, and cut the crown of the tops to make them\r\nthe same size and shape as the bottoms. This gives you 10 BIG croutons.\r\nPreheat oven to 325F. Place the bread in the the oven directly on the\r\nrack and bake for 15 to 20 minutes or until each piece is golden brown\r\nand crispy. Set aside.\r\nWhen the soup is done, spoon about 1 cup into an oven−safe bowl. Float\r\na crouton on top of the soup, then place a slice of provolone cheese\r\non top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese\r\nover the provolone. Place the bowl into your oven set to high broil.\r\nBroil the soup for 5 to 6 minutes or until the cheese is melted and\r\nstarting to brown (you may need to broil longer if you are making more\r\nthan one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded\r\nparmesan cheese over the top of the soup and serve. Repeat for the\r\nremaining bowls.', '', 'n/a', 1102997317, 'T', 'approved'); INSERT INTO `items` VALUES (434, 'A&W Chili Dogs', 17, 0, '1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)\r\n1 regular hot dog roll\r\n3 Tablespoons A&W Coney Island Sauce (see recipe below)\r\n1 Tablespoon chopped white onion\r\n1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)\r\n\r\nA&W Coney Island Chili Dog Sauce:\r\n1 pound ground chuck\r\n1 − 6 ounce can tomato paste\r\n1 Cup water\r\n1 Tablespoon sugar\r\n1 Tablespoon prepared yellow mustard\r\n1 Tablespoon dried, minced onion\r\n2 teaspoons chili powder\r\n1 teaspoon Worcestershire sauce\r\n1 teaspoon salt\r\n1/2 teaspoon celery seed\r\n1/2 teaspoon ground cumin (heaping)\r\n1/4 teaspoon ground black pepper|In a 2 qt. saucepan, brown the ground chuck, breaking into very\r\nsmall pieces. Salt and pepper lightly while cooking. Do not drain\r\nthe fat. Add the remaining ingredients. Simmer, uncovered, 30−45\r\nminutes until it thickens. Stir occasionally. Allow to cool, cover,\r\nand refrigerate until ready to use.\r\nBring a 2 qt. saucepan of water to a rolling boil. Remove the\r\nsaucepan from the heat, and add the desired number of frankfurters\r\nto the water. Cover and let sit about 10 minutes. After the franks\r\nare done, microwave the desired amount of chili dog sauce until\r\nsteaming. Then microwave each roll 10 seconds, just enough to warm.\r\nRemove the cooked franks with tongs, and place on the microwaved\r\nhot dog roll. Add about 3 Tablespoons of your prepared sauce and\r\nthe chopped onion. Grated cheddar cheese is optional.', '', 'n/a', 1102997369, 'T', 'approved'); INSERT INTO `items` VALUES (435, 'Bob''s Big Boy', 17, 0, '1 pound ground chuck\r\n8 jumbo sesame seed buns\r\n1 cup shredded lettuce\r\n4 slices real American cheese\r\nsalt\r\nSauce:\r\n1/4 cup mayonnaise\r\n2 Tablespoons sweet relish\r\n2 Tablespoons ketchup\r\n2 teaspoons water|In a small container, combine the mayo, relish, ketchup, and water.\r\nSet aside. This is your Big Boy sauce.\r\nCarefully form the beef into eight equal sized, round patties about\r\n4" in diameter. Do this on waxed paper. Discard the top half of four\r\nof the eight buns. Toast the the buns until golden. The extra bottom,\r\nor "heal" is your middle bun, or "club".\r\nAfter the buns are toasted, grill your freshly formed beef patties.\r\nSalt liberally. Cook for about two minutes, then turn and add another\r\ndash of salt. Cook for about another two minutes.\r\nWhile the beef is cooking, dress your Big Boy buns as follows:\r\nPut half the sauce on the toasted bottom, and the other half on the\r\nmiddle, adding 1/8 cup of lettuce to each. The slice of cheese goes\r\non top of the lettuce on the true bottom bun.\r\nWhen the beef is done, drain excess fat by tilting the patty to the\r\nside while holding it to the spatula with your free hand. Put one\r\npatty on each dressed bun, stack the center (non−cheese) patty/bun\r\non top of the bottom (cheesed) patty/bun. Finish by placing the\r\ntoasted crowns on top.', '', 'n/a', 1102997411, 'T', 'approved'); INSERT INTO `items` VALUES (436, 'Bob Evan''s Cheddar Baked Potato Soup', 17, 0, '1 can Campbell''s Cheddar Cheese Soup\r\n1 can chicken broth\r\n1 pound grated Cheddar Cheese\r\n4 cups whole milk + 1 soup can\r\n2 Tablespoons butter\r\n2 Tablespoons Corn Starch\r\nSalt, Pepper, Onion powder and Garlic salt − 1/2 teaspoon each\r\n7 medium potatoes, diced to 1" and boiled|Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese, and\r\nmilk. Stir in cornstarch with rest of broth, add to soup. Add spices\r\nand butter. Bring to a boil, reduce heat, and simmer for 15−20 minutes.\r\nAdd boiled potatoes, and simmer 15 minutes more. Top with chives and\r\nbacon bits. For the best taste, let cool and reheat.', '', 'n/a', 1102997462, 'T', 'approved'); INSERT INTO `items` VALUES (437, 'Boston Market Dill Potato Wedges', 17, 0, '7 or 8 new red potatoes\r\n2 cloves garlic, minced fine\r\n1/4 pound butter\r\n1/2 tsp. salt\r\n1/2 tsp. black pepper\r\n1/2 tsp. celery salt\r\n2 tsp. dried dill weed|Wash potatoes well and boil until barely soft. Drain, and cut\r\npotatoes in wedges. Melt 1 stick of butter, in large frying\r\npan (use only real butter) and saute garlic for about one minute.\r\nAdd potatoes and the rest of the seasonings. Pan−fry the potatoes\r\nuntil they are lightly brown.', '', 'n/a', 1102997491, 'T', 'approved'); INSERT INTO `items` VALUES (438, 'Burger King''s Breakfast Sandwiches', 17, 0, 'Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)\r\n1 Egg per biscuit\r\n2 oz. ground breakfast sausage per biscuit, or two slices bacon\r\n1 slice American cheese per biscuit|For the eggs, you will need to create a ring to make them\r\nperfectly round (same as with an Egg McMuffin). Just cut both\r\nends off tuna cans, clean thoroughly, and you will have a mold\r\nto use. Be sure to use non−stick spray around the sides that\r\ntouch the egg. When they''re time to flip over, left the can\r\nup and loosen the egg from the can with a knife.\r\n\r\nPrepare biscuits according to package instructions.\r\nMeanwhile, cook bacon and/or sausage. Flatten the sausage out\r\nto be about the same diameter as your tuna cans, and cook.\r\nBeat each egg individually and fry using the molds. Salt and\r\npepper to your taste.\r\nTo assemble, slice biscuit in half; on the bottom, place the egg,\r\nthen sausage/bacon, topped with a cheese slice, and then top half\r\nof biscuit. Microwave for about 30 seconds to melt the cheese.\r\n> For the Croissanwich:\r\nTo prepare the large croissants, use 1 − 8 ounce can of Pillsbury\r\nOriginal Crescent Rolls (normally, 8 rolls). Open the can and\r\nseparate the dough into four squares (two rolls per square). Take\r\none square, separate the pieces and turn one 180 degrees around to\r\nform a large triangle. Pinch the dough in the middle to seal, and\r\nroll up starting with the wide end. Then, take both ends and bring\r\ntogether to form a tight circle. Repeat with others and cook\r\naccording to instructions. Top in the same manner as biscuits.', '', 'n/a', 1102997640, 'T', 'approved'); INSERT INTO `items` VALUES (439, 'Chick Fillet Chicken Nuggets', 17, 0, '2 Cups Chicken Breast (Boneless, Skinless, Cubed)\r\n1 Cup Flour\r\n1−1/2 Cups Cracker Meal\r\n1/4 teaspoon Paprika\r\n2 Cups Water\r\n2 Chicken Bouillon Cubes\r\n2−1/4 teaspoons McCormick Season−all|Place cool water in bowl, add 1/4 teaspoon season−all and\r\ndissolve bouillon cubes in mixture. Place cubed chicken in\r\nwater, mix, cover and place in refrigerator for 12 hours or\r\nnext day. When ready to cook nuggets, mix flour, cracker meal,\r\n2 teaspoons season−all and paprika in bowl. Heat oil for deep\r\nfrying. Drain chicken. Coat nuggets in flour, cracker mixture\r\nand fry until golden. Chicken will be flavorful and juicy.', '', 'n/a', 1102997686, 'T', 'approved'); INSERT INTO `items` VALUES (440, 'Chick Fillet Chicken Cole Slaw', 17, 0, '6 cups shredded cabbage\r\n1/4 cup sugar\r\n1 cup shredded carrots\r\n1/2 tsp. salt\r\n1/4 tsp. pepper\r\n1/4 − 1/2 cup milk|Mix & Chill 15 minutes.\r\nMeanwhile combine:\r\n1/2 cup mayonnaise\r\n1/2 tsp. celery seed\r\n2−3 drops hot sauce\r\n3 Tbsp. dry minced onion\r\n1/4 − 1/2 cup buttermilk\r\nMix well with cabbage. Chill. Allow flavors to blend for\r\nseveral hours before serving.', '', 'n/a', 1102997727, 'T', 'approved'); INSERT INTO `items` VALUES (441, 'Cheez−Whiz', 17, 0, '1 lb. cheddar cheese\r\n2 cups evaporated milk\r\n1 1/2 tsp salt\r\n1 1/2 tsp. dry mustard\r\n2 beaten eggs|Cut cheese into small pieces and melt in double boiler. When melted,\r\nadd evaporated milk, salt and mustard. Remove from heat and stir in\r\neggs. Return to double boiler and stir and cook until eggs thicken\r\nsightly. Remove from heat. Pour into a dish and cool slowly. Stir as\r\nit cools to prevent a crust from forming. (Might just be able to\r\ncover with plastic wrap, too.) Put in jars, cover and store in\r\nrefrigerator. Keeps several weeks.', '', 'n/a', 1102997766, 'T', 'approved'); INSERT INTO `items` VALUES (442, 'Chi−Chi''s Baked Chicken Chimichangas', 17, 0, '2 1/2 cups chicken, cooked, shredded\r\n2 tablespoons olive oil\r\n1/2 cup onion, chopped\r\n2 garlic cloves, minced\r\n1/2 tablespoon chili powder\r\n16 ounces salsa (choice of hotness)\r\n1/2 teaspoon cumin\r\n1/2 teaspoon cinnamon\r\npinch of salt\r\n6 − 10 inch flour tortillas, nice flexible ones;\r\nif stiff, warm before filling\r\n1 cup refried beans\r\nOlive oil (for basting)\r\nSour Cream\r\nGuacamole|In large saucepan, saute onion and garlic in oil until tender.\r\nStir in chili powder, salsa, cumin and cinnamon. Stir in shredded\r\nchicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1\r\nbaking pan. Working with one tortilla at a time, spoon a heaping\r\ntablespoon of beans down center of each tortilla. Top with a scant\r\n1/2 cup of the chicken mixture. Fold up the bottom, top and sides\r\nof tortilla; secure with wooden toothpicks if necessary. Place\r\nchimichangas in greased baking pan, seam side down. Brush all sides\r\nwith the oil. Bake 20 to 25 minutes or until golden brown and crisp,\r\nturning every 5 minutes. Serve with sour cream and guacamole.', '', 'n/a', 1102997800, 'T', 'approved'); INSERT INTO `items` VALUES (443, 'Chili''s Grilled Caribbean Chicken Salad', 17, 0, '4 boneless, skinless chicken breast halves\r\n1/2 cup teriyaki marinade (store bought)\r\n4 cups chopped iceberg lettuce\r\n4 cups chopped green leaf lettuce\r\n1 cup chopped red cabbage\r\n5.5 oz. can pineapple chunks in juice, drained\r\ntortilla chips\r\n\r\nPICO DE GALLO:\r\n2 medium tomatoes, diced\r\n1/2 cup diced spanish onion\r\n2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed\r\n2 tsps. finely minced fresh cilantro\r\npinch of salt\r\nCombine all ingredients in a small bowl. Cover and chill.\r\n\r\nHONEY LIME DRESSING:\r\n1/4 cup Grey Poupon dijon mustard\r\n1/4 cup honey\r\n1−1/2 Tbsps. sugar\r\n1 Tbsp. sesame oil\r\n1−1/2 Tbsp. apple cider vinegar\r\n1−1/2 tsps. lime juice\r\nBlend all the ingredients in a small bowl with an electric mixer,\r\nCover and chill.|Marinate the chicken in the teriyaki for at least two hours. Use a\r\nresealable plastic bag. Put in fridge. Preheat outdoor or indoor\r\ngrill. Grill the chicken for 4−5 mins. per side or until done. Toss\r\nthe lettuces and cabbage together and divide into 2 large serving\r\nsize salad bowls. Divide the pico de gallo and pour in equal portions\r\nover the two bowls of greens. Divide the pineapple and sprinkle on\r\nsalads. Break tortilla chips into large chunks and sprinkle on salads.\r\nSlice the grilled chicken into thin strips and divide among bowls.\r\nPour the dressing into two small bowls and serve with the salads.', '', 'n/a', 1102997881, 'T', 'approved'); INSERT INTO `items` VALUES (444, 'Cinnabon Rolls', 17, 0, 'ROLLS:\r\n1/2 cup warm water\r\n2 packages dry yeast\r\n2 tablespoons sugar\r\n3 1/2 oz. pkg. vanilla pudding mix\r\n1/2 cup margarine, melted\r\n2 eggs\r\n1 teaspoon salt\r\n6 cups flour\r\nCREAM CHEESE FROSTING:\r\n8 oz. cream cheese\r\n1/2 cup margarine\r\n1 teaspoon vanilla\r\n3 cups confectioner''s sugar\r\n1 tablespoon milk|To make frosting, mix all ingredients until smooth.\r\nIn a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.\r\nIn large bowl, take pudding mix and prepare according to package\r\ndirections. Add margarine, eggs and salt. Mix well. Then add yeast\r\nmixture. Blend.\r\nGradually add flour; knead until smooth. Place in a greased bowl. Cover\r\nand let rise until doubled. Punch down dough and let rise again.\r\nThen roll out on floured board to 34 x 21" size. Take 1 cup soft butter\r\nand spread over surface. In bowl, mix 2 cups brown sugar and 4 teas.\r\ncinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch\r\nevery 2". Cut with thread or knife.\r\nPlace on lightly greased cookie sheet 2" apart. Take hand and lightly\r\npress down on each roll. Cover and let rise until double again. Bake at\r\n350F for 15−20 minutes. Remove when they start to turn golden.\r\nDON''T OVER BAKE.\r\nFrost warm rolls with Cream Cheese Frosting.\r\nMakes about 20 very large rolls.', '', 'n/a', 1102997937, 'T', 'approved'); INSERT INTO `items` VALUES (445, 'Clark Bars', 17, 0, '1 (16 ounce) package graham crackers, crumbled\r\n1 cup melted butter\r\n2 1/2 cups peanut butter\r\n2 1/2 cups confectioners'' sugar\r\n2 cups semisweet chocolate chips\r\n1 (14 ounce) can sweetened condensed milk|Grease a 9x13 inch pan. Mix graham cracker crumbs, butter, peanut\r\nbutter and powdered sugar together in a large mixing bowl. Press the\r\nmixture into the prepared pan. In a small pot melt chocolate chips and\r\ncondensed milk together over a low heat. Stir until well mixed. Spread\r\nthe chocolate mixture over the peanut butter mixture. Chill the\r\ncookie−bars for 4 hours. Cut and serve.', '', 'n/a', 1102997971, 'T', 'approved'); INSERT INTO `items` VALUES (446, 'Cool Whip', 17, 0, '1 teaspoon gelatin\r\n2 teaspoons cold water\r\n3 tablespoons boiling water\r\n1/2 cup ice water\r\n1/2 cup nonfat dry milk\r\n3 tablespoons sugar\r\n3 tablespoons oil|Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water,\r\nthen add boiling water, stirring until gelatin is completely dissolved.\r\nCool until tepid. Place ice water and nonfat dry milk in the chilled\r\nbowl. Beat at high speed until mixture forms stiff peaks. Add sugar,\r\nstill beating, then oil and gelatin. Place in freezer about 15 minutes\r\nthen transfer to refrigerator until ready for use. Stir before using\r\nto retain creamy texture. Makes 2 cups.', '', 'n/a', 1102998040, 'T', 'approved'); INSERT INTO `items` VALUES (447, 'CPK Brocolli and Sun−Dried Tomato Fusilli', 17, 0, '1 pound dry fusilli pasta\r\n1/2 cup extra virgin olive oil\r\n1 teaspoon salt\r\n1/4 cup chopped fresh garlic\r\n2 tablespoons chopped fresh thyme leaves\r\nAbout 12 oil−packed sun−dried tomatoes,\r\ndrained and thinly sliced\r\n1 quart blanched broccoli florets, drained (bite−size pieces)\r\n1 1/4 cups grated parmesan cheese\r\n(reserve 1/4 cup for garnish)|Bring a large pot of salted water to boil. Cook pasta until\r\nal dente, 8 to 10 minutes.\r\nHeat olive oil in a large non−stick frying pan over high heat.\r\nAdd salt and garlic; when the garlic just begins to brown, add\r\nthyme and sun−dried tomatoes. Toss and add broccoli. When\r\nbroccoli is heated through, add drained pasta (if pan is not large\r\nenough, combine in a large mixing bowl while ingredients are hot).\r\nAdd 1 cup parmesan cheese to all, sprinkling and stirring to mix.\r\nServe in warm bowls with a fresh dusting of parmesan cheese.', '', 'n/a', 1102998075, 'T', 'approved'); INSERT INTO `items` VALUES (448, 'Cracker Barrel Cherry Chocolate Cobbler', 17, 0, '1−1/2 cups flour\r\n1/2 cups sugar\r\n2 teaspoons baking powder\r\n1/2 teaspoon salt\r\n1/4 cups butter\r\n1 (6 oz.) pkg. Nestle''s semi−sweet chocolate morsels\r\n1/4 cups milk\r\n1 egg\r\n1 (21 oz.) can cherry pie filling\r\n1/2 cups nuts, finely chopped|Preheat oven to 350F. In large bowl, combine flour, sugar, baking\r\npowder, salt and butter; cut with pastry blender until crumbs are\r\nsize of large peas. Melt over hot (not boiling) water, Nestle''s\r\nsemi−sweet chocolate morsels. Remove from heat and cool slightly\r\nat room temperature (about 5 minutes). Add milk and egg to melted\r\nchocolate and mix well. Blend chocolate into flour mixture. Spread\r\ncherry pie filling in bottom of 2 quart casserole. Drop chocolate\r\nbatter randomly over cherries. Sprinkle with chopped nuts.\r\nBake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.', '', 'n/a', 1102998107, 'T', 'approved'); INSERT INTO `items` VALUES (449, 'Dairy Queen Ice Cream', 17, 0, '2 envelopes Knox gelatine\r\n1/2 cup cold water\r\n4 cups whole milk\r\n2 cups sugar\r\n2 teaspoons vanilla extract\r\n1/2 teaspoon salt\r\n3 cups cream|Soak Knox gelatine in cold water. Heat milk, but do not boil.\r\nRemove from heat, and add gelatine, sugar, vanilla extract\r\nand salt. Cool and add ice cream. Chill 5 to 6 hours.\r\nPour into a 4 to 6−quart ice cream freezer can. Process as\r\nper manufacturer''s instructions.', '', 'n/a', 1102998140, 'T', 'approved'); INSERT INTO `items` VALUES (450, 'Der Weinerschnitzel''s Chili Sauce', 17, 0, '2 cloves garlic, minced\r\n1/2 cup onion, minced\r\n2 tablespoons olive oil\r\n1 pound ground beef\r\n1 teaspoon salt\r\n1/2 teaspoon black pepper\r\n1 tablespoon prepared mustard\r\n1 tablespoon vinegar\r\n1 teaspoon Worcestershire Sauce\r\n1/2 teaspoon Tabasco\r\n1/4 cup ketchup\r\n1/2 cup tomato juice|In a large heavy skillet cook garlic and onion in oil\r\nover moderate heat, stirring, until onion is softened.\r\nAdd beef and cook, stirring and breaking up any lumps with\r\na fork,until cooked through. Drain off any excess fat.\r\nAdd remaining ingredients, adding just enough juice to create\r\na spoonably loose but not soupy mixture. Simmer sauce,\r\nstirring occasionally; about 10 minutes. Makes enough sauce\r\nto top 6 hot dogs. Steam the hot dogs and use potato rolls.', '', 'n/a', 1102998169, 'T', 'approved'); INSERT INTO `items` VALUES (451, 'Domino''s Cinna Sticks', 17, 0, '1 pkg. refrigerated pizza dough (or your favorite recipe)\r\n1/4 cup melted margarine\r\n1/2 cup sugar\r\n2 teaspoons cinnamon\r\nIcing:\r\n1 lb. powdered sugar\r\n1 tablespoon milk\r\n1 tablespoon melted butter\r\n1/4 teaspoon vanilla extract|Preheat oven to 350 degrees. Roll out pizza dough into a large\r\nrectangle. Brush melted margarine over dough. In a small bowl combine\r\nsugar, and cinnamon, mix well. Sprinkle the cinnamon and sugar mixture\r\nliberally over the pizza dough. Slice the dough into either long sticks,\r\nor cut dough in half, and then slice into smaller sticks. (The smaller\r\nsticks are easier to handle.) Place on an lightly greased cookie sheet\r\nand bake for approximately 15 minutes or until done.\r\nWhile the pizza sticks are cooking mix together the powdered sugar,\r\nmilk, melted butter, and vanilla. Mix until smooth. You may need to\r\nadd an extra teaspoon of milk. Serve icing with sticks.', '', 'n/a', 1102998250, 'T', 'approved'); INSERT INTO `items` VALUES (452, 'El Pollo Loco Chicken', 17, 0, '1/4 cup corn oil\r\n1/4 cup melted butter\r\n1/4 cup onion, minced\r\n2 tablespoons garlic, finely minced\r\n2−3 drops yellow food coloring\r\n1/4 teaspoon ground cumin\r\n1 teaspoon dried oregano\r\n4 tablespoons fresh lemon juice\r\n4 tablespoons fresh orange juice\r\n1 chicken, 2−1/2 to 3 pounds, halved|Combine oil, butter, onion, garlic, food coloring, cumin, lemon\r\nand orange juices in a large shallow pan. Add chicken halves,\r\nturning to coat well. Cover and marinate several hours, or overnight.\r\nRemove chicken from marinade, then cook over medium coals on\r\nbarbecue grill, or in a broiler 4 inches under source of heat,\r\nuntil browned on both sides and meat is done, turning and basting\r\nfrequently, about 25 minutes.\r\nCut chicken halves into pieces. Serve with beans and rice, corn\r\nor flour tortillas, and fresh salsa.', '', 'n/a', 1102998281, 'T', 'approved'); INSERT INTO `items` VALUES (453, 'El Torito''s Deep−Fried Ice Cream', 17, 0, '20 ounces chocolate chip ice cream\r\n2 cups 4−grain flake cereal, crushed\r\n1 1/2 tablespoons sugar\r\n3 1/2 teaspoons ground cinnamon\r\n2 eggs\r\n1 teaspoon water\r\n4 (8−inch) flour tortillas\r\nOil for deep−frying\r\nCinnamon mixed with sugar\r\nWhipped cream\r\n4 maraschino cherries|Form ice cream into 4 balls. Place in baking pan and\r\nfreeze solid, 2 hours or longer. Mix cereal, sugar and\r\ncinnamon. Divide equally between 2 pie plates or other\r\nshallow containers. Beat eggs with water.\r\nRoll each ice cream ball in cereal mixture and press\r\ncoating into ice cream. Dip coated ball in egg wash,\r\nthen roll in second container of cereal mixture. Again\r\npress coating onto ice cream. Freeze coated ice\r\ncream balls solid, 4 to 6 hours.\r\nShape each tortilla into hourglass form (with narrow\r\nwaist) by cutting off curved slice from 2 opposite\r\nsides. One end will serve as base for ice cream. Other\r\nend will be decorative fan.\r\nHeat oil in wok or large deep−fryer. Place tortilla\r\nbetween 2 ladles or large spoons of different sizes\r\n(smaller ladle on top). Place tortilla so that base end is\r\ncupped in larger ladle to form basket, with back of\r\nupper fan supported by handle of larger ladle.\r\nDeep−fry until crisp. Drain and sprinkle with\r\ncinnamon−sugar. Set aside.\r\nDeep−fry frozen coated ice cream balls 30 to 45\r\nseconds. Place each fried tortilla in large−stemmed\r\nglass, with fan part of tortilla standing vertically above\r\nglass. Set fried ice cream ball in base of tortilla. Top\r\nwith dollop of whipped cream and decorate with cherry.', '', 'n/a', 1102998555, 'T', 'approved'); INSERT INTO `items` VALUES (454, 'Galiano', 17, 0, '2 Cup Sugar\r\n1 Cup Water\r\n1/4 Teaspoon Anise extract\r\n1 Teaspoon Vanilla extract or Vanilla Bean Extract\r\n3 Drops yellow food coloring\r\n1 Fifth vodka|Combine sugar and water in a pan and bring to a boil. Boil for\r\n1 minute and immediately reduce heat. Simmer for 1 hour or until\r\nthickened. Remove from heat and cool.\r\nPour sugar−water syrup into a sterilized quart−size bottle. Add\r\nanise extract, vanilla and food coloring. Stir gently and add\r\nthe vodka. Cover and let the mixture sit for 10 days to 2 weeks\r\nbefore serving.', '', 'n/a', 1102998584, 'T', 'approved'); INSERT INTO `items` VALUES (455, 'Girl Scout Samoa Cookies', 17, 0, '6 tablespoons butter\r\n1/2 cup sugar\r\n1/2 cup light corn syrup\r\n1/2 of 14−oz can sweetened condensed milk\r\n1/2 tsp. vanilla\r\n4 cups toasted coconut\r\n1 cup semi−sweet or milk chocolate chips|In 2−quart saucepan over medium−low heat, combine butter,\r\nsugar and corn syrup. Heat to a full boil, stirring constantly\r\nwith a wooden spoon. Boil 3 minutes, stirring constantly.\r\nSlowly pour in sweetened condensed milk, stirring constantly.\r\nContinue cooking over low heat until candy thermometer reaches\r\n220−228 degrees. Remove from heat. Stir in vanilla. Beat until\r\ncreamy. Immediately stir in toasted coconut and mix well.\r\nSpoon mixture by teaspoonfuls into circular mounds onto\r\nbuttered waxed paper. Flatten slightly and with the end of a\r\nwooden spoon poke a small round hole into the center of each\r\ncookie. Cool completely.\r\nMelt chocolate chips and drizzle thinly in stripes over\r\ncookies and let chocolate harden at room temperature. Store\r\nin airtight container.', '', 'n/a', 1102998611, 'T', 'approved'); INSERT INTO `items` VALUES (456, 'Golden Corral Bread Pudding', 17, 0, '3 Cups French bread cubed and partially dried\r\n1/2 Cup melted butter\r\n2 Cups whole milk\r\n2 eggs beaten\r\n1 teaspoon cinnamon\r\n1/4 teaspoon salt\r\n1/3 Cup brown sugar (dark)\r\n\r\nWhite Sauce:\r\n1 Cup whole milk\r\n2 tablespoons butter\r\n1/2 Cup granulated sugar\r\n1 teaspoon vanilla\r\n1 tablespoon flour\r\ndash of salt|Scald milk and butter together. Remove and set aside. Beat eggs, add\r\nbrown sugar and cinnamon. When milk is cool enough add egg mixture\r\nmaking sure that the egg mixture does not curdle. Add bread cubes and\r\nstir carefully, do not beat. Place in an 8"x11" well−oiled pan. Place\r\nin a preheated oven at 350 degrees for about 40 minutes, check with\r\ntoothpick. When done set aside.\r\n\r\nWHITE SAUCE:\r\nMix all ingredients together and bring to a boil for 3 − 4 minutes,\r\nstirring constantly. Set aside for 5 minutes, pour about 1/2 mixture\r\non warm bread pudding and place the remainder of sauce in a serving\r\nbowl for those who desire that little extra. Best served warm, but\r\ngreat at room temperature.', '', 'n/a', 1102998668, 'T', 'approved'); INSERT INTO `items` VALUES (457, 'Hooter''s Buffalo Chicken Wings', 17, 0, '1/4 cup margarine\r\n1/4 cup Red Devil Hot Sauce\r\n1/4 teaspoon granulated garlic\r\n1/2 cup all−purpose flour\r\n1/4 teaspoon paprika\r\n1/4 teaspoon cayenne pepper\r\n1/4 teaspoon salt\r\n10 chicken wings, tips removed\r\nvegetable oil for frying|Heat oil in a deep fryer to 350F.\r\nMelt margarine and mix in hot sauce and garlic. Set aside.\r\nCombine the flour, paprika, cayenne pepper, and salt in a small bowl.\r\nPlace wings in a large bowl and sprinkle the flour mixture over them,\r\ncoating each wing evenly. Put the wings in the refrigerator for 60−90\r\nminutes. This will help the breading to stick to the wings when fried.\r\nPut all the wings in the hot oil and fry about 10 minutes or until\r\nthey turn a dark brown. Remove from the oil and place in a large bowl.\r\nAdd the hot sauce and stir, coating all of the wings evenly.\r\nServe with blue cheese dressing and celery sticks on the side.', '', 'n/a', 1102998708, 'T', 'approved'); INSERT INTO `items` VALUES (458, 'Hostess Snowballs', 17, 0, '4 egg whites\r\n1/2 cup butter\r\n1 cup sugar\r\n1/2 teaspoon vanilla extract\r\n1/2 teaspoon almond extract\r\nRind of 1 lemon, finely grated\r\n2 cups sifted cake flour\r\n1 tablespoon baking powder\r\n2/3 cup milk\r\n2 to 3 cups sweetened shredded coconut\r\n\r\nFrosting:\r\n1 (16 oz.) pkg. powdered sugar\r\n1 (7 oz.) jar JET−PUFFED Marshmallow Creme\r\n1/4 cup margarine or butter, softened\r\n1 teaspoon vanilla extract\r\n1 to 2 tablespoons milk|Preheat the oven to 350F. Butter and flour muffin tins or dome\r\nshaped baking molds and set aside.\r\nWhip the egg whites in a clean bowl until stiff but not dry and\r\nplace in the refrigerator while you make the rest of the batter.\r\nCream the butter and add the sugar. Continue mixing to blend well.\r\nAdd the vanilla extract, almond extract and lemon rind and mix well.\r\nSift the flour 3 times with the baking powder then add it to the\r\nbutter mixture alternately with the milk in 3 additions. Fold in the\r\nwhites and pour the batter into the molds, filling about 3/4 of the\r\nway up. Bake for 20 to 25 minutes until batter is firm to the touch\r\nin the center. Let cool in the pans then turn out so the top becomes\r\nthe bottom (you may need to trim them a bit so they sit flat).\r\nFrosting: Beat sugar, marshmallow creme, margarine or butter and\r\nvanilla extract with electric mixer at medium speed, beating in milk\r\nas needed to desired frosting consistency.\r\nPlace the coconut in a bowl and add 1 drop of red or green food\r\ncoloring for a pale color. Toss until food coloring is well mixed in\r\nand the coconut is the desired color. Frost the top and sides of the\r\ncakes and dip/roll in coconut to make them look like snowballs.', '', 'n/a', 1102998750, 'T', 'approved'); INSERT INTO `items` VALUES (459, 'Houston''s Spinach and Artichoke Dip', 17, 0, '2 bags (1 lb. each) fresh spinach\r\n1/8 lb. butter − not margarine\r\n1 tsp. minced fresh garlic\r\n2 tbls. minced onions\r\n1/4 cup flour\r\n1 pint heavy cream (whipping cream)\r\n2 teas. fresh squeezed lemon juice\r\n1/2 tsp. Tabasco sauce (to taste)\r\n1/2 tsp. salt\r\n2/3 cup fresh grated Parmesan cheese\r\n1/3 cup sour cream\r\n1/2 cup grated Monterey Jack cheese\r\nartichoke hearts, coarsely diced|Steam spinach − strain and squeeze through cheesecloth. Must be\r\nvery dry. Chop finely and set aside. In heavy saucepan, melt butter.\r\nAdd garlic and onions and saute about 3−5 minutes. Add flour to\r\nmake a roux. Stir and cook about 1 minute. Slowly add heavy\r\ncream, stirring with a whisk to prevent lumping. Mixture will thicken\r\nat the boiling point. When it thickens, add lemon jiuce, Tabasco,\r\nsalt and Parmesan cheese. Remove from heat and let stand 5\r\nminutes. Stir in sour cream. Fold in dry, chopped spinach, coarse\r\ndiced artichoke hearts and Jack cheese. Stir until cheese is melted.\r\nServe immediately, or portion and microwave to order. Serve with\r\nsalsa, sour cream and tortilla chips for dipping.', '', 'n/a', 1102998782, 'T', 'approved'); INSERT INTO `items` VALUES (460, 'Jack Daniel''s Marinade', 17, 0, '1/4 cup Jack Daniel''s whiskey\r\n1/4 cup soy sauce\r\n1/4 cup Dijon−style mustard\r\n1/4 cup minced green onion and tops\r\n1/4 cup firmly packed light brown sugar\r\n1 teaspoon salt\r\nDash of Worcestershire sauce\r\npepper to taste|Combine all ingredients. Blend well. Use to marinate shrimp\r\nor scallops for one hour. Beef, chicken or pork should marinate\r\nrefrigerated overnight. Use to baste the shellfish or meat as\r\nit is grilled or broiled.', '', 'n/a', 1102998817, 'T', 'approved'); INSERT INTO `items` VALUES (461, 'Kraft Catalina Salad Dressing', 17, 0, '1 cup sugar\r\n2 Teaspoon salt\r\ndash paprika\r\n1/2 Teaspoon chili powder\r\n1/2 Teaspoon celery seed\r\n1/2 Teaspoon dry mustard\r\ngrated onion to taste\r\n1/2 cup vinegar\r\n2/3 cup ketchup\r\n1 cup vegetable oil|Place all ingredients into blender and mix.\r\nStore in jar in refrigerator.', '', 'n/a', 1102998865, 'T', 'approved'); INSERT INTO `items` VALUES (462, 'Macaroni Grill''s Scaloppine Di Pollo', 17, 0, 'Lemon Butter Sauce:\r\n4 Ounces lemon juice\r\n2 Ounces white wine\r\n4 Ounces heavy cream\r\n1 Pound butter, (4 sticks)\r\nChicken:\r\n6−8 chicken breasts, (3−ounces each) pounded thin\r\nOil and butter for sauteing chicken\r\n2 3/4 Cups flour, seasoned with salt and pepper, for dredging\r\n6 Ounces pancetta, cooked\r\n12 Ounces mushrooms, sliced\r\n12 Ounces artichoke hearts, sliced\r\n1 Tablespoon capers\r\n1 Pound cappellini pasta, cooked\r\nchopped parsley, for garnish|To make the sauce, heat the lemon juice and white wine in a saucepan\r\nover medium heat. Bring to a boil and reduce by one−third. Add cream\r\nand simmer until mixture thickens (3 to 4 minutes). Slowly add butter\r\nuntil completely incorporated. Season with salt and pepper. Remove\r\nfrom heat and keep warm.\r\nCook pasta and drain. Heat a small amount of oil and two tablespoons\r\nbutter in a large skillet. Dredge chicken in flour and saute in pan,\r\nturning once, until brown and cooked through. Remove chicken from pan.\r\nAdd remaining ingredients to pan. Heat until mushrooms soften and are\r\ncooked. Add chicken back to pan.\r\nTo serve, place cooked pasta on each plate. Add half of butter sauce\r\nto chicken mixture and toss. Taste and adjust. Add more sauce if needed.\r\nPlace chicken mixture over pasta. Add a little more sauce to each.\r\nGarnish with parsley.', '', 'n/a', 1102998913, 'T', 'approved'); INSERT INTO `items` VALUES (463, 'McDonald''s Hamburgers', 17, 0, '1 pound ground chuck (80% lean)\r\n10 hamburger buns (local grocery type)\r\n10 hamburger dill slices (more or less to taste)\r\n10 teaspoons dried, chopped (not minced) onions\r\nMustard\r\nKetchup\r\nSalt, Pepper, and MSG|Divide 1 lb of beef into 10 equal sized balls. Form a patty out of\r\neach ball about 4 inches in diameter and 1/4 inch thick. Do this\r\non waxed paper. Now freeze the patties for at least an hour\r\n(this keeps them from falling apart when grilled).\r\nCombine dried onions with water in a small container. Add enough\r\nwater so the onions can hydrate (You can''t add too much, just be\r\nsure to drain well before using).\r\nPreheat a griddle or skillet to medium−high. In the meantime,\r\ntoast the hamburger buns until just golden.\r\nLay the frozen patties on the hot surface. After about 20 seconds,\r\n"sear" them by applying even pressure with the back of a metal\r\nspatula; do this only for about 2 seconds. After searing them,\r\nsprinkle generously with salt, pepper, and MSG to taste.\r\nAfter about one minute since searing the patties, turn them over.\r\nCareful, don''t tear the side you seared. Add about a teaspoon of\r\nyour prepared onions on top.\r\nQuickly dress your buns. On the crown part of buns (top),\r\nMustard first....five "kisses" the diameter of a pencil evenly\r\nspaced in a circle about a half inch from the edge. Then the Ketchup,\r\nfive squirts the size of a nickle.. in the pattern found on dice.\r\nPlace the pickle in the middle.\r\nBy the time you finish that, the meat will be done (about 1 minute\r\nor 1:10 after turning). Remove the meat and tilt to the side to allow\r\nexcess fat to drain off. Use your free hand to hold down the onions.\r\nPlace patties onion side up on the dressed crown, top with toasted\r\nheels (the burger will be upside−down). Flip upright and serve.', '', 'n/a', 1102998951, 'T', 'approved'); INSERT INTO `items` VALUES (464, 'McDonald''s Filet−O−Fish Sandwich', 17, 0, '2 tablespoons mayonnaise\r\n2 teaspoons sweet relish\r\n2 teaspoons minced onion\r\n2 hamburger buns\r\n2 square breaded frozen fish portions\r\n2 slices American cheese|Mix together the mayonnaise, relish, and minced onion in a small\r\nbowl. This will be the tartar sauce.\r\nLightly toast the hamburger buns.\r\nCook the fish by either baking or frying in oil according\r\nto the package instructions.\r\nDivide the tartar sauce and spread it evenly on each of the\r\ntop buns, and place a slice of cheese on each of the bottom buns.\r\nPlace the cooked fish on top of the cheese slice on each sandwich.\r\nPlace top buns on the fish and serve.', '', 'n/a', 1102998974, 'T', 'approved'); INSERT INTO `items` VALUES (465, 'McDonald''s Big Mac', 17, 0, '1 regular sized sesame seed bun\r\n1 regular sized plain bun\r\n2 beef patties (2 ounces each flattened to bun size)\r\n2 tablespoons Big Mac sauce (recipe follows)\r\n2 teaspoons reconstituted onions\r\n1 slice real American cheese\r\n2 hamburger pickle slices\r\n1/4 cup shredded lettuce\r\n\r\nBIG MAC SAUCE:\r\n1/4 cup Miracle Whip\r\n1/4 cup mayonnaise\r\n2 tablespoons french salad dressing\r\n1/2 tablespoon sweet relish\r\n2 teaspooons dill pickle relish\r\n1 teaspoon sugar\r\n1 teaspoon dried, minced onion\r\n1 teaspoon white vinegar\r\n1 teaspoon ketchup\r\n1/8 teaspoon salt\r\nMix together and allow to flavors to blend for about\r\nan hour before using.|Discard the crown half of the regular bun, retaining the\r\nheel. Toast both sides of the heel and the "inner" sides of\r\nthe sesame bun.\r\nCook the two−all−beef−patties just like regular burgers.\r\nAfter the bun parts are toasted, put 1 tablespoon of sauce on\r\neach of the heels (toasted side). Then add 1/8 cup shredded\r\nlettuce to each. On the true bottom bun, place one thin slice\r\nof American cheese on top of the lettuce. On the extra "heel",\r\nthe middle bun, place two pickle slices on top of the lettuce.\r\nWhen the meat patties are done, place them one at a time on\r\nboth prepared buns. Stack the middle bun on top of the bottom\r\nbun, and put the crown on top.', '', 'n/a', 1102999009, 'T', 'approved'); INSERT INTO `items` VALUES (466, 'McDonald''s Hot Apple & Cherry Pies', 17, 0, '4−6 Cups vegetable oil (in fryer)\r\n1 package Pillsbury apple or cherry turnovers\r\n(Find them in the refrigerated section)|1. Unroll the Pillsbury turnover dough. You will have six 3"x3"\r\npieces. You will use four of them. Stretch them out to about 4"x5"\r\nrectangles. Do this on waxed paper.\r\n2. Spread 1/2 of the pie filling on one dough, and the other half on\r\nanother, leaving about 1/2" of dough around edges. Clear a 3/4" space\r\nlengthwise down the middle of both.\r\n3. Place the remaining two doughs on top of the two with the filling.\r\nCrimp the edges. You''ll have what looks like two giant pop−tarts.\r\n4. Cut both of them precisely down the middle, in that 3/4" space you\r\ncreated. Crimp those two edges.\r\n5. Manipulate as needed to form an attractive, uniform shaped pie.\r\nThey should look like small burritos, only crimped around the edges.\r\n6. Place all four, flat on waxed paper, in the freezer. After about\r\n45 minutes, spray all sides of each pie with water mist. Return to\r\nthe freezer for at least another hour.\r\n7. Place in a freezer bag and seal for future use, or get ready to\r\ndeep−fry them.', '', 'n/a', 1102999043, 'T', 'approved'); INSERT INTO `items` VALUES (467, 'Nutter Butter Cookies', 17, 0, 'The Cookie Part:\r\n1/2 cup vegetable shortening\r\n2/3 cup granulated sugar\r\n1 egg\r\n1/2 teaspoon salt\r\n3 tablespoons peanut butter (regular)\r\n1/2 cup old−fashioned Quaker oats\r\n1 cup all−purpose flour\r\nThe Filling:\r\n1/2 cup peanut butter (low fat, if available)\r\n3/4 cup powdered sugar\r\n1 tablespoon fine graham cracker crumbs|Preheat the oven to 325F. Cream together the shortening and sugar\r\nwith an electric mixer. Add the egg, salt, and peanut butter and\r\nbeat until well blended. Put the oats in a blender and blend on\r\nmedium speed until they are almost as finely ground as flour. Add\r\nthe oats and flour to the mixture and blend well. Roll out dough\r\nwith your hands into 1 inch balls. Press them flat onto ungreased\r\ncookie sheets so that they form 2−inch circles.\r\nBake for 8 to 10 minutes, or until light brown around the edges.\r\nWhile the cookies bake, combine the filling ingredients in a small\r\nbowl. When the cookies are cool, spread a thin layer of filling\r\non a cookie and press another on top.', '', 'n/a', 1102999066, 'T', 'approved'); INSERT INTO `items` VALUES (468, 'O''Charley''s Baked Potato Soup', 17, 0, '3 lbs. red potatoes\r\n1/4 cup butter, melted\r\n1/4 cup flour\r\n2 quarts half−and−half\r\n1 pound block Velveeta cheese, melted\r\nWhite pepper, to taste\r\nGarlic powder, to taste\r\n1 tsp. hot pepper sauce\r\n1/2 lb. bacon, fried crisply\r\n1 cup cheddar cheese, shredded\r\n1/2 cup fresh chives, chopped\r\n1/2 cup fresh parsley, chopped|Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large\r\nDutch oven, cover with water and bring to a boil. Let boil for\r\n10 minutes or until almost cooked.\r\nIn a separate large Dutch oven, combine melted margarine and flour,\r\nmixing until smooth. Place over low heat and gradually add\r\nhalf−and−half, stirring constantly. Continue to stir until smooth\r\nand liquid begins to thicken. Add melted Velveeta. Stir well. Drain\r\npotatoes and add to cream mixture. Stir in pepper, garlic powder\r\nand hot pepper sauce.\r\nCover and cook over low heat for 30 minutes, stirring occasionally.\r\nPlace soup into individual serving bowls and top with crumbled\r\nbacon, shredded cheese, chives and parsley.', '', 'n/a', 1102999089, 'T', 'approved'); INSERT INTO `items` VALUES (469, 'O''Henry Bars', 17, 0, '2/3 cup margarine\r\n1 cup brown sugar\r\n1/2 cup light corn syrup\r\n3 teaspoon vanilla\r\n4 cups instant oatmeal|Mix all the ingredients above together − spread into a 13x9\r\ngreased baking pan. Bake for 15 minutes on 350. Do not bake\r\nany longer. Take out and let cool. In a saucepan melt:\r\n6 oz. chocolate chips\r\n2/3 cup peanut butter\r\nSpread mixture onto the cooled oatmeal mixture and refrigerate\r\nuntil the chocolate/peanut butter topping is hard and then\r\nslice and eat.', '', 'n/a', 1102999115, 'T', 'approved'); INSERT INTO `items` VALUES (470, 'Olive Garden Lasagna', 17, 0, 'Alfredo Sauce:\r\n1/2 lb. sweet or salted butter\r\n12 oz. heavy cream\r\nFresh ground white pepper\r\n1 1/2 cups fresh Parmesan, grated\r\nRicotta Cheese Mix:\r\n1 pint Ricotta cheese\r\n2 oz. Romano, grated\r\n3 oz. Mozzarella, shredded\r\n2 tbls. green onions, sliced\r\n2 teas. fresh parsley, chopped\r\n1/2 teas. salt\r\n1/8 teas. black pepper\r\n1/4 teas. dried basil\r\n1/4 teas. dried oregano\r\n1 1/4 cups Alfredo sauce, cooled\r\nVegetable Mix:\r\n4 cups broccoli florets\r\n2 cups carrots, sliced 1/4"\r\n4 cups fresh mushrooms, sliced 1/4"\r\n2 cups red bell peppers, diced\r\n1 cup green bell pepper, diced\r\n1 cup yellow onion, diced\r\n2 cups zucchini, sliced\r\nLasagna noodles\r\n18 slices Mozzarella cheese, 1/2 oz. each|Lay out enough dry lasagna strips in a 9x13 pan to\r\nensure you have enough to make 3 full layers, with\r\nvery little overlap on each layer. Remove the dry\r\nstrips and cook according to package instructions until\r\nbarely "al dente" and drain.\r\nALFREDO SAUCE: Heat water to a boil in the bottom of\r\na double boiler. Add butter, cream and pepper to the\r\ntop pot and heat until butter is completely melted,\r\nthen stir in Parmesan until melted and blended.\r\nRemove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for\r\nuse later.\r\nRICOTTA CHEESE MIX: Combine all ingredients in a\r\nbowl and blend thoroughly with a rubber spatula. Set\r\naside at room temp.\r\nVEGETABLES: Combine all veggies and mix well.\r\nASSEMBLY: Coat the bottom and sides of a 9x13\r\nbaking dish with vegetable spray. Lay out cooked\r\nlasagna strips (about 4) to cover entire bottom.\r\nSpread 1−1/4 c of the Ricotta mix evenly over the\r\nstrips. Top with 8 c of veggie mix and spread out\r\nevenly. Lay out 9 of the mozzarella slices to cover the\r\nveggie layer. Repeat this layering. Top the second\r\nlayer of mozzarella slices with lasagna strips and\r\nspread them evenly with 1−1/4 c ricotta cheese mix to\r\nfinish.\r\nCOOKING: Spray a sheet of foil with vegetable spray\r\nand cover the baking dish tightly with the foil, sprayed\r\nside down. Bake in a preheated 375F oven for about\r\nan hour or until the internal temp is 165F. Remove\r\nfrom the oven and allow to sit for a few minutes,\r\ncovered, before cutting and serving. Immediately prior\r\nto serving, heat the reserved portion of Alfredo Sauce\r\nand ladle the hot sauce over each slice of lasagna as\r\nit is served.', '', 'n/a', 1102999198, 'T', 'approved'); INSERT INTO `items` VALUES (471, 'Olive Gardens Fried Mozzarella', 17, 0, '1 pound block of mozzarella cheese\r\n2 eggs, beaten\r\n1/4 cup water\r\n1 1/2 cups Italian bread crumbs\r\n1/2 teaspoon granulated garlic\r\n1/2 teaspoon dried oregano\r\n1/2 teaspoon dried basil\r\n2/3 cup flour\r\n1/3 cup corn starch|Slice the block of cheese lengthwise into about 1/2 inch\r\nsections. Cut each section in half.\r\nBeat the eggs with water and set aside. Mix the bread crumbs,\r\ngarlic, oregano, and basil and set aside. Blend the flour with\r\ncorn starch and set aside.\r\nHeat vegetable oil for deep frying to 350F. Dip cheese in flour\r\nthen in egg wash and then coat with bread crumbs. Place carefully\r\nin hot oil and fry until golden brown. This should only take a\r\nmatter of seconds, so you need to watch them closely.\r\nDrain on brown paper bags and serve with your favorite pasta\r\nsauce that has been warmed.', '', 'n/a', 1102999223, 'T', 'approved'); INSERT INTO `items` VALUES (472, 'Olive Garden Sangria', 17, 0, '1.5 Liters Soleo Red Table Wine\r\n10 oz. Grenadine\r\n16 oz. cranberry juice cocktail\r\n12 oz. sweet vermouth\r\n10 oz. sugar water (5 oz. sugar diluted)\r\nStrawberries, oranges, and crushed ice|This makes a gallon. Mix all ingredients except for ice.\r\nPour sangria in glass and then add ice and fruit.', '', 'n/a', 1102999249, 'T', 'approved'); INSERT INTO `items` VALUES (473, 'Olive Garden Toasted Ravioli', 17, 0, '1 − 16 oz. Package of Meat Filled Ravioli\r\n(fresh or frozen, but unthaw if frozen )\r\n2 Eggs, beaten\r\n1/4 cup water\r\n1 teaspoon garlic salt\r\n1 cup flour\r\n1 cup bread crumbs, plain\r\n1 teaspoon Italian seasoning|Mix water with eggs and beat well, set aside. Mix Italian seasonings\r\nand garlic salt with the bread crumbs and set this aside. Measure flour\r\nin bowl and set aside.\r\nHeat vegetable oil in deep fryer or skillet to 350F for deep frying.\r\nDip ravioli in flour then in the egg wash then in bread crumbs and\r\ncarefully place in hot oil. Fry until golden, remove from oil and\r\ndrain. Serve with your favorite marinara sauce.', '', 'n/a', 1102999355, 'T', 'approved'); INSERT INTO `items` VALUES (474, 'Orange Julius', 17, 0, '6 ounces orange juice, from frozen concentrate, unprepared\r\n1 cup milk\r\n1 cup water\r\n1/4 cup sugar\r\n1 teaspoon vanilla\r\n8 ice cubes|Combine all ingredients, except ice cubes, in blender. Blend\r\n1−2 minutes, adding ice cubes one at a time, until smooth.', '', 'n/a', 1102999377, 'T', 'approved'); INSERT INTO `items` VALUES (475, 'Outback Steakhouse Bloomin'' Onion', 17, 0, '4 Vidalia or Texas Sweet Onions\r\nBatter:\r\n1/3 cup cornstarch\r\n1 1/2 cups flour\r\n2 teaspoons garlic, minced\r\n2 teaspoons paprika\r\n1 teaspoon salt\r\n1 teaspoon pepper\r\n24 oz. beer\r\nSeasoned Flour:\r\n2 cups flour\r\n4 teaspoons paprika\r\n2 teaspoons garlic powder\r\n1/2 teaspoon pepper\r\n1/4 teaspoon cayenne pepper|Mix cornstarch, flour, and seasonings until well blended. Add beer,\r\nmix well. Cut about 3/4" off top of onion and peel. Cut into onion\r\n12 to 16 vertical wedges, but do not cut through bottom root end.\r\nRemove about 1" of petals from center of onion. Dip onion in seasoned\r\nflour and remove excess by shaking. Separate petals and dip in batter\r\nto coat thoroughly. Gently place in fryer basket and deep−fry at\r\n375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.\r\nDrain on paper towels.\r\nPlace onion upright in shallow bowl and remove center core with\r\ncircular cutter or apple corer. Serve hot with Creamy Chili Sauce.\r\nCreamy Chili Sauce:\r\n1 pint Mayonnaise\r\n1 pint Sour cream\r\n1/2 cup chili sauce\r\n1/2 teaspoon cayenne pepper', '', 'n/a', 1102999433, 'T', 'approved'); INSERT INTO `items` VALUES (476, 'Outback Steakhouse Walkabout Soup', 17, 0, '2 cups thinly sliced yellow sweet onions\r\n2 tablespoons butter\r\n14− to 15−ounce can chicken broth\r\n1/4 teaspoon salt\r\n1/4 teaspoon fresh ground pepper\r\n2 chicken bouillon cubes\r\n1/4 cup diced Velveeta cubes (compressed in a measuring cup)\r\n1 1/2 cups white sauce, recipe follows\r\nShredded Cheddar cheese, for garnish|In 2−quart saucepan, place 2 tablespoons butter and sliced onions.\r\nCook at low to medium heat, stirring frequently until soft and clear\r\nbut not brown. Add chicken broth from can, chicken bouillon cubes,\r\nsalt, pepper and stir until completely heated through. Add white\r\nsauce and Velveeta cheese. The white sauce will be thick because\r\nit has been removed from the heat. Simmer on medium low heat until\r\ncheese is melted and all ingredients are blended, stirring constantly.\r\nTurn temperature to warm and let cook for an additional 30 minutes.\r\nServe with a garnish of shredded Cheddar cheese and a couple of\r\nslices of warm dark Russian bread.\r\nThick white sauce:\r\n3 tablespoons butter\r\n3 tablespoon flour\r\n1/4 teaspoon salt\r\n1 1/2 cups whole milk\r\nIn 1−quart saucepan, melt butter and add flour, cook on medium\r\nheat until flour turns thick and comes away from side of saucepan.\r\nPour milk into flour mixture a little at a time and stir constantly,\r\ntaking care not to let mixture lump. Set aside (off the heat) until\r\nready to use in the soup.', '', 'n/a', 1102999464, 'T', 'approved'); INSERT INTO `items` VALUES (477, 'Pay Day Candy Bars', 17, 0, '5 caramel squares\r\n1/4 cup milk\r\n1 teaspoon peanut butter\r\n1 tablespoon corn syrup\r\n1/2 teaspoon vanilla\r\n1/2 teaspoon salt\r\n1 1/4 cups powdered sugar\r\n20 caramel squares\r\n1 tablespoon water\r\n2 cups dry roasted peanuts (slightly crushed)|Combine the first six ingredients in a sauce pan. Cook over low heat\r\nuntil the caramel has melted and stirs smooth. Add 3/4 cup powdered\r\nsugar and stir to mix in. Reserve the remaining sugar.\r\nTurn heat to medium high. Using a candy thermometer, cook caramel\r\nmixture until exactly 230F while stirring often. Remove from heat,\r\nlet cool for a few minutes, and add remaining powdered sugar. Use\r\na hand mixer to beat in the sugar for a couple minutes. Let candy\r\ncool for 20 minutes. Divide candy into eight equal pieces and form\r\neach into 4 inch logs. Place on wax paper and let cool for one hour.\r\nIn a double boiler, add remaining caramels and water. Melt until\r\nsmooth. Remove from heat, but keep hot water under the caramel so\r\nit doesn''t firm up. Use a pastry brush to coat one of the logs with\r\nhot caramel. Roll in peanuts in a shallow dish. If any spots are\r\nnot completely covered in peanuts, apply more caramel and stick\r\nback in peanuts. Repeat with the remaining logs.\r\nAllow to cool completely before eating.', '', 'n/a', 1102999491, 'T', 'approved'); INSERT INTO `items` VALUES (478, 'Pepperidge Farm Sausalito Cookies', 17, 0, '1 pound butter, softened\r\n2 eggs\r\n2 teaspoons vanilla\r\n1 1/2 cups granulated sugar\r\n1 1/2 cups brown sugar\r\n1 teaspoon baking powder\r\n1 1/2 teaspoons baking soda\r\n1 teaspoon salt\r\n5 cups flour\r\n1 1/2 12 oz. packages semi sweet choc. chips\r\n3 cups chopped macadamia nuts|Cream butter, eggs, and vanilla in bowl. In a different bowl, sift\r\ntogether the sugars, baking powder, baking soda, salt and flour.\r\nCombine the dry mixture with the egg/butter mixture. Add the\r\nchocolate chips and nuts. Shape into 1 inch balls, place 1 inch\r\napart on ungreased cookie sheet. Bake at 375F for 10 to 11 min.', '', 'n/a', 1102999512, 'T', 'approved'); INSERT INTO `items` VALUES (479, 'P.F. Chang''s Lettuce Wraps', 17, 0, '8 dried shiitake mushrooms\r\n1 Teaspoon cornstarch\r\n2 Teaspoon dry sherry\r\n2 Teaspoon water\r\nsalt and pepper\r\n1-1/2 pounds boneless, skinless chicken\r\n5 Tablespoon oil\r\n1 Teaspoon fresh minced ginger\r\n2 cloves garlic, minced\r\n2 green onions, minced\r\n2 small dried chilis, (optional)\r\n8 Ounce can bamboo shoots, minced\r\n8 Ounce can waterchestnuts, minced\r\n1 package cellophane Chinese rice noodles,\r\nprepared according to package\r\nCooking Sauce:\r\n1 Tablespoon Hoisin sauce\r\n1 Tablespoon soy sauce\r\n1 Tablespoon dry sherry\r\n2 Tablespoon oyster sauce\r\n2 Tablespoon water\r\n1 tsp. sesame oil\r\n1 tsp. sugar\r\n2 tsp. cornstarch\r\nIceburg lettuce "cups".Nav:h|Cover mushrooms with boiling water, let stand 30 minutes then\r\ndrain. Cut and discard woody stems. Mince mushrooms. Set aside. \r\nMix all ingredients for cooking sauce in bowl, and set aside.\r\nIn medium bowl, combine cornstarch, sherry water, soy sauce,\r\nsalt, pepper, and chicken. Stir to coat chicken thoroughly.\r\nStir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok\r\nor large skillet over medium high heat. Add 3 TBSP oil, then add\r\nchicken and stir fry for about 3-4 minutes. Set aside.\r\nAdd 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired),\r\nand onion; stir fry about a minute or so. Add mushrooms, bamboo\r\nshoots and water chestnuts; stir fry an additional 2 minutes.\r\nReturn chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small\r\npieces, and cover bottom of serving dish with them. Then pour\r\nchicken mixture on top of noodles.\r\nSpoon into lettuce leaf and roll.', '', 'n/a', 1102999590, 'T', 'approved'); INSERT INTO `items` VALUES (480, 'Pizza Hut Dessert Pizza ', 17, 0, 'Pizza Crust:\r\n1 cup warm (105F) water\r\n2 cups flour\r\n1-1/2 tablespoons vegetable oil\r\n3/4 cup cake flour\r\n1 teaspoon salt\r\n1/4 teaspoon active dry yeast\r\nFruit Filling:\r\n1 - 21 oz. can pie filling (cherry, blueberry, or apple)\r\nCrumb Topping:\r\n1/2 cup flour\r\n1/2 cup brown sugar\r\n1/2 cup quick oats\r\n1/2 cup firm butter or margarine\r\n1 teaspoon cinnamon\r\nVanilla Glaze:\r\n2 cups powdered sugar\r\n3 tablespoon Milk\r\n1 tablespoon Melted margarine or butter\r\n1 teaspoon vanilla|Combine yeast and warm water and let proof for 3 minutes. Add to\r\nother crust ingredients in a large bowl and knead for 10 minutes.\r\nCover with plastic wrap, and allow to rise for about 12 hours.\r\nPreheat oven to 500F. Roll the dough on a floured surface until it\r\nis about the diameter for your 16 inch pizza pan. Place in pan and\r\nform the dough to the edge. Brush with vegetable oil and prick with\r\nfork. Prebake for 3 minutes. Remove from the oven and spread with\r\npie filling. Mix crumb topping ingredients with a fork or pastry\r\nblender. Spoon over pie filling. Return pizza to the oven and\r\ncontinue to bake for 10-15 minutes or until crust is light golden\r\nbrown. Remove and drizzle with vanilla glaze.V', '', 'n/a', 1102999615, 'T', 'approved'); INSERT INTO `items` VALUES (481, 'Prudhomme''s Poultry Magic', 17, 0, '1 1/2 teaspoons salt\r\n1/4 teaspoon cayenne pepper\r\n1/2 teaspoon onion powder\r\n1/4 teaspoon granulated garlic\r\n1/2 teaspoon paprika\r\n1/4 teaspoon ground black pepper\r\n1/4 teaspoon rubbed sage\r\n1/4 teaspoon dried thyme\r\n1/4 teaspoon dried oregano\r\n1/8 teaspoon cumin|Mix all ingredients together and store in an air tight\r\ncontainer. Use as a seasoning for chicken, turkey, or\r\nany other poultry.', '', 'n/a', 1102999633, 'T', 'approved'); INSERT INTO `items` VALUES (482, 'Red Lobster''s Shrimp Diabloxbitm', 17, 0, '3 lb. Large Uncooked Shrimp In the Shells (no heads)\r\nMilk\r\n1/2 lb. Unsalted Butter\r\n1 Jar Kraft BBQ Sauce\r\n1/2 Cup Ketchup\r\n1 Tablespoon Fresh Ground Pepper\r\n1/4 Cup Frank''s Red Hot Sauce\r\n|Wash shrimp in cool water and remove heads if needed.\r\nSoak shrimp in milk overnight.\r\nMix all sauce ingredients in a sauce pan and stir until boiling.\r\nRemove from heat and refrigerate for at least four hours.\r\nDrain milk from shrimp, place them in a baking pan, and cover\r\nevenly with the sauce. Let stand 1 hour.\r\nBake uncovered in preheated oven (450F) for 15 minutes\r\n(less time for smaller shrimp).', '', 'n/a', 1102999649, 'T', 'approved'); INSERT INTO `items` VALUES (483, 'Red Lobster''s Ultimate Fondueitm', 17, 0, '1 cup velveeta, cubed\r\n1 cup swiss cheese in small pieces\r\n1 can Campbell''s condensed cream of shrimp soup\r\n1 cup milk\r\n1/2 teaspoon cayenne\r\n1/2 teapsoon paprika\r\n1 broiled lobster tail (or 1 1/2 cups imitation) - chopped|Combine everything but the lobster in a medium saucepan and cook\r\nover low heat until melted, stirring occasionally. When melted, stir\r\nin the lobster meat. Garnish with diced red pepper, if desired, and\r\nserve with french bread.', '', 'n/a', 1102999668, 'T', 'approved'); INSERT INTO `items` VALUES (484, 'Ruby Tuesday''s White Chicken Chili, imag', 17, 0, '6 cups chicken stock\r\n1 lb. bag great northern beans (soaked in water overnight)\r\n2 medium onions, chopped\r\n6 cups diced cooked chicken\r\n2 jalapeno peppers, seeded diced\r\n2 diced chili peppers\r\n1 1/2 teaspoons oregano\r\n2 teaspoons cumin\r\n1/4 teaspoon cayenne pepper\r\n2 garlic cloves, minced\r\n1 cup salsa\r\n1 tablespoon vegetable oil\r\nsalt to taste|Simmer beans, half the onions, and half the garlic for 2 hours in\r\nthe chicken stock or until the beans soften, stirring frequently. Add\r\nchicken and salsa. Saute pepper, spices, and the remaining onions and\r\ngarlic in the oil and add to the chili. Simmer for one more hour.\r\nGarnish with sour cream or Monterey Jack cheese.ble ', '', 'n/a', 1102999685, 'T', 'approved'); INSERT INTO `items` VALUES (485, 'Ruby Tuesday''s Chicken Quesadillas', 17, 0, '5 oz. chicken breast\r\nItalian Dressing\r\n12 inch flour tortilla\r\nmargarine\r\n1 cup shredded monterey jack/cheddar cheese\r\n1 Tablespoon tomatoes, diced\r\n1 Tablespoon jalapeno peppers, diced\r\nCajun Seasoning (to taste)\r\n1/2 cup shredded lettuce\r\n1/4 cup diced tomatoes\r\nSour Cream\r\nSalsa|Place chicken breast in a bowl with enough Italian dressing to\r\ncoat; allow to marinate 30 minutes, refrigerated. Grill marinated\r\nchicken until done in a lightly oiled pan. Cut into 3/4" pieces\r\nand set aside.\r\nBrush one side of tortilla with margarine and place in frying pan\r\nover medium heat. On one half of tortilla, add cheese,\r\n1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make\r\nsure to spread to the edge of the half. Top with diced chicken,\r\nfold empty tortilla side on top, and flip over in pan so that\r\ncheese is on top of chicken. Cook until very warm throughout.\r\nRemove from pan to serving plate and cut into six equal wedges\r\non one side of plate. On the other side put lettuce, topped with\r\n1/4 cup tomatoes, and then topped with sour cream. Serve your\r\nfavorite salsa in a small bowl on the side.b', '', 'n/a', 1102999707, 'T', 'approved'); INSERT INTO `items` VALUES (486, 'Sbarro Chicken Francesea', 17, 0, '5 - boneless 5 oz. chicken breasts\r\n5 eggs\r\n3 oz. Romano cheese\r\n1 teaspoon dried parsley\r\n1 cup flour\r\npinch of white pepper\r\n1 cup chicken stock\r\n1/2 pound butter\r\njuice from 2 lemons\r\n1 1/2 cups oil (10% olive oil, 90% vegetable oil)\r\nlemon slices and chopped fresh parsley for garnish|Pound chicken breasts flat and cut in half. Set aside.\r\nScramble eggs in mixing bowl. Add Romano cheese, parsley,\r\nand white pepper. Blend and set aside.\r\nPut flour in a large shallow bowl.\r\nIn a skillet, heat oil over medium heat. Check\r\ntemperature by dipping a corner of a chicken piece in oil.\r\nIf it boils slowly, oil is ready.\r\nCoat both sides of a piece of chicken with flour. Dip chicken\r\nin egg mixture, making sure all flour is covered with egg. Let\r\nexcess egg drip off, then place chicken in hot oil. Repeat\r\nwith 4 more pieces. Fry each side of chicken until a light\r\nblond color. Remove from oil to a serving plate - keep warm.\r\nRepeat with other chicken pieces.\r\nBring chicken stock to a light boil. Add butter, stirring\r\ncontinuously, until melted. Add lemon juice and cook for\r\n1 minute while stirring continuously.\r\nPour sauce over chicken and garnish with lemon slices\r\nand chopped fresh parsley.', '', 'n/a', 1102999729, 'T', 'approved'); INSERT INTO `items` VALUES (487, 'Sbarro Rigatoni Ala Vodkah', 17, 0, '2 lbs. rigatoni\r\n24 oz. canned tomato sauce (plain)\r\n2 tablespoons olive oil\r\n2 cloves fresh garlic, minced\r\n1/2 teaspoon cracked red pepper\r\n1 tablespoon salt\r\n1/2 teaspoon black pepper\r\n1 teaspoon dried basil\r\n1/2 quart heavy cream\r\n1 1/2 oz. vodka\r\n1 oz. grated Romano Cheese\r\n1 oz. bacon bits\r\n1/2 oz. Italian parsley, chopped|In a medium sauce pan, heat oil until hot. Add garlic and\r\nsaute until golden brown. Add tomato sauce, salt, red pepper,\r\nblack pepper, and basil. Cook over medium heat, stirring\r\noccasionally, until thoroughly heated. Add heavy cream and\r\nvodka. Stir to mix and cook for a few minutes.\r\nBoil rigatoni according to package instructions (do not\r\novercook). In a mixing bowl, combine drained pasta with\r\ncream sauce. Mix thoroughly. Transfer to a serving bowl\r\nand sprinkle with grated cheese, bacon, and parsley.\r\nServe immediately.', '', 'n/a', 1102999747, 'T', 'approved'); INSERT INTO `items` VALUES (488, 'Steak & Ale''s Burgundy Mushrooms', 17, 0, '1 1/4 pounds mushrooms\r\n2 quarts water\r\n1/4 cup lemon juice\r\n4 tablespoons margarine\r\n3/4 cup yellow onions, diced\r\n1/2 cup Burgundy\r\n1 tablespoon beef bouillon granules\r\n1/4 teaspoon garlic powder\r\n1/3 teaspoon ground white pepper|Clean and thoroughly dry mushrooms. Combine water and lemon juice\r\nin covered suacepan. Bring to boil. In another saucepan, melt\r\nmargarine and saute onions until glassy (about 5 minutes).\r\nIn a bowl, add spices and bouillon to Burgundy. Whisk until bouillon\r\nis dissolved. Add wine mixture to onions. Simmer over medium heat\r\nabout 10 minutes (until alcohol has evaporated). Remove from heat.\r\nAdd mushrooms to boiling lemon water. Return to boil. Remove blanched\r\nmushrooms from heat and thoroughly drain. Add mushrooms to wine sauce\r\nand stir until blended.', '', 'n/a', 1102999764, 'T', 'approved'); INSERT INTO `items` VALUES (489, 'T.G.I Friday''s Pot Stickersxbitm', 17, 0, 'Dough:\r\n2-1/2 cups flour\r\n1/2 teaspoon salt\r\n1 cup hot water\r\n1 tablespoon shortening or oil\r\nFilling:\r\n1 pound ground pork\r\n2 tablespoon soy sauce\r\n1 tablespoon sesame oil\r\n1 teaspoon grated ginger\r\npinch of sugar\r\nsalt and pepper to taste\r\n3 green onions, chopped\r\n1 egg\r\n1 tablespoon corn starch\r\n1 can water chestnuts, finely chopped\r\n1 clove garlic, minced\r\nDipping Sauce:\r\n1/2 cup soy sauce\r\n1/4 cup white vinegar\r\n1 teaspoon chili oil\r\n1 green onion, chopped´6|Combine the flour, salt, hot water and shortening in a bowl and\r\nincorporate into a smooth dough. Allow the dough to rest for 20 minutes,\r\ncovered. Combine the filling ingredients. Combine the dipping sauce ingredients.\r\nRoll the dough out about 1/8 thick. Use a biscuit cutter or a glass to\r\ncut out 3 inch circles. Brush a little water over the circles and place\r\nabout 2 teaspoons of filling in center. Fold the circles in half and\r\npress to seal, making sure to squeeze out any air.