In Now Your Cooking! format
Hits since March 1998
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Agreeable Chicken Piccata
chicken, Italian, main dish, meats
2 tablespoon oil
1/2 cup flour
1/2 teaspoon Salt
1/4 teaspoon pepper
8 ea (4 oz) chicken breast (boneless); pounded to ¼ inch thick
1/2 cup chicken broth; defatted
1/4 cup lemon juice
2 tablespoon Butter-flavored sprinkles
2 tablespoon margarine
Heat 1 tablespoon oil in a 12 inch nonstick skillet over medium-high heat. Combine flour, salt and pepper on a plate and dredge each chicken breast half in the mixture. Cook 4 halves about 2 minutes on each side until golden brown and no longer pink on the inside. Remove from pan and keep warm. Add remaining tablespoon oil to pan and cook remaining chicken; put with others to keep warm.
Remove pan from heat and add chicken broth, lemon juice, butter sprinkles and margarine. Place pan on low heat and stir until slightly thickened for 1 ½ minutes(I think it takes a little longer) Pour sauce evenly over chicken and sprinkle with parsley before serving.
NYC Nutrition Analysis (per serving or yield unit): water=107.7 g; calories=215.3; protein=27.76 g; total fat=7.91 g; carbohydrate=6.65 g; dietary fiber=0.26 g; ash=1.95 g; calcium=16.63 mg; phosphorus=241.6 mg; iron=1.27 mg; sodium=350.8 mg; potassium=333.3 mg; magnesium=34.62 mg; zinc=1 mg; copper=0.08 mg; manganese=0.11 mg; vitamin A=150.8 IU; vitamin E=0.89 mg ATE; thiamin=0.15 mg; riboflavin=0.15 mg; niacin=13.52 mg; pantothenic acid=0.98 mg; vitamin B6=0.64 mg; folate=17.97 ug; vitamin B12=0.47 ug; vitamin C=3.78 mg; saturated fat=1.34 g; monounsaturated fat=2.86 g; polyunsaturated fat=3.02 g; cholesterol=65.93 mg; selenium=23.2 ug; refuse=26.13%; %cal as carb:prot:fat=13:53:34; WW Pts=4.91
Contributor: Janice Orlando
Yield: 8 servings
NYC Nutrilink: N596^04518,N5662^20081,N218^02047,N202^02030
NYC Nutrilink: N712^05062,N963^06013,N1897^09154,N0^00000
NYC Nutrilink: N530^04071
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Apple Butter
apple, fruits, jam/jelly
10 lb tart apples; unpeeled, cored, & sliced
4 cup Sugar; to taste
3 cup Water
1 tablespoon Cinnamon
1 tablespoon lemon juice
Quarter, core, and slice the unpeeled apples. Put apples and water in pot (I use a 6 quart pressure cooker and a 4 quart pan. Cover and simmer until tender (about 1 hour). Put thru a course strainer or ricer, then put apples AND skins in crockpot (6 quart or larger), cover and cook on high 1-3 hours (until bubbling steadily). Uncover and cook 6 - 9 more hours on low (my crock I have to use high to cook uncovered). Stir every couple hours.
I let it go overnite. It is done when you take a small amount on a spoon and don't get a ring of liquid around the apple butter.
Makes 8 pints (384 Tsp. servings)
NYC Nutrition Analysis (per serving or yield unit): water=11.8 g; calories=15.09; protein=0.02 g; total fat=0.04 g; carbohydrate=3.9 g; dietary fiber=0.33 g; ash=0.03 g; calcium=1.11 mg; phosphorus=0.88 mg; iron=0.03 mg; sodium=0.08 mg; potassium=13.76 mg; magnesium=0.62 mg; zinc=0.01 mg; copper=0.01 mg; manganese=0.01 mg; vitamin A=6.31 IU; vitamin E=0.04 mg ATE; niacin=0.01 mg; pantothenic acid=0.01 mg; vitamin B6=0.01 mg; folate=0.34 ug; vitamin C=0.7 mg; saturated fat=0.01 g; polyunsaturated fat=0.01 g; selenium=0.05 ug; refuse=5.98%; %cal as carb:prot:fat=97:1:2; WW Pts=0.24; (complete analysis)
Contributor: Original recipe posted on Genie by Fran Nossen
Yield: 384 servings
NYC Nutrilink: N1766^09003,N5504^19335,N3941^14429,N182^02010
NYC Nutrilink: N1895^09152
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Apple Cider Pie
apple, fruits, pies
1 cup sugar
1 cup apples; cored & sliced
1 cup apple cider
1 teaspoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon margarine
1 pie crust, double
1/2 teaspoon Cinnamon
Combine sugar and cider in a sauce pan. Bring to a boil and add apples. Simmer, stirring occasionally, for 5 minutes. Remove from stove. Drain juice off to measure 1 1/2 cups. (If you do not have enough juice, add some cider).
In a saucepan, combine juice with cornstarch, lemon juice, vanilla, and butter. Bring to a boil and stir until it thickens and turns clear. Sprinkle 1/4 Tsp. of cinnamon over bottom pie crust, add drained apples, and cider mixture. Sprinkle with remaining 1/4 tsp. cinnamon. Top with pie crust. Slash the crust. Bake at 400 degrees for 45-50 minutes, until golden brown.
WARNING: I used a deep dish pie pan, but still it bubbled over, so put something under it to catch the drips!
NYC Nutrition Analysis (per serving or yield unit):
water=50.54 g; calories=353.1; protein=2.81 g; total fat=15.43 g; carbohydrate=51.56 g; dietary fiber=1.94 g; ash=0.85 g; calcium=7.77 mg; phosphorus=32.99 mg; iron=1.39 mg; sodium=240 mg; potassium=84.39 mg; magnesium=7.38 mg; zinc=0.21 mg; copper=0.06 mg; manganese=0.23 mg; vitamin A=27.62 IU; vitamin E=1.24 mg ATE; thiamin=0.18 mg; riboflavin=0.13 mg; niacin=1.44 mg; pantothenic acid=0.09 mg; vitamin B6=0.03 mg; folate=30.71 ug; vitamin C=13.92 mg; saturated fat=4.05 g; monounsaturated fat=6.57 g; polyunsaturated fat=4.01 g; alcohol=0.18 g; selenium=9.31 ug; refuse=1.7%; %cal as carb:prot:fat=58:3:39; WW Pts=7.96; (complete analysis)
Contributor: Posted on Genie by Lynette Reeves
Yield: 8 servings
NYC Nutrilink: N5504^19335,N1767^09004,N2032^09400,N5614^20027
NYC Nutrilink: N1896^09153,N221^02050,N599^04522,N5063^18402
NYC Nutrilink: N182^02010
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Apple Pie
apple, desserts, fruits, pies
1 cup sugar
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon Salt
2 tablespoon flour
3 tablespoon strong tea
1 tablespoon lemon juice
4 cup apple; sliced, peeled, cored
2 tablespoon margarine
1 crust (13.628 oz) double pie crust
Combine sugar, spices, salt, flour, tea, and lemon juice - mixing well. Add to the sliced apples. Place mixture into a prepared 9" pie pan, heaping slightly in the center. Dot with butter or margarine. Roll out the top crust and place over the apple mixture. Trim the pastry and press the edges together with the tines of a fork. Cut several slits to allow the steam to escape. Next, either take an egg and after beating it slightly, brush over the crust of the pie or brush it with 2-3 Tbs. of milk and sprinkle a small amount of sugar over the crust. Tear off several (I used 3) strips of oiled aluminum foil 2-3 inches wide and fold these over the edge of the pie.
Bake 15 minutes in an oven preheated to 425 deg then turn oven down to 350 and bake another 25 minutes. Open the oven and take out the pie. Carefully remove the foil and bake 10-15 minutes or until the pie is browned nicely.
NYC Nutrition Analysis (per serving or yield unit): water=70.33 g; calories=394.5; protein=3.14 g; total fat=18 g; carbohydrate=56.94 g; dietary fiber=3.57 g; ash=1.18 g; calcium=14.36 mg; phosphorus=37.48 mg; iron=1.59 mg; sodium=339.7 mg; potassium=111.7 mg; magnesium=10.26 mg; zinc=0.25 mg; copper=0.08 mg; manganese=0.32 mg; vitamin A=160.3 IU; vitamin E=1.43 mg ATE; thiamin=0.2 mg; riboflavin=0.14 mg; niacin=1.6 mg; pantothenic acid=0.13 mg; vitamin B6=0.04 mg; folate=35.9 ug; vitamin C=4.13 mg; saturated fat=5.77 g; monounsaturated fat=6.83 g; polyunsaturated fat=4.41 g; caffeine=1.16 mg; selenium=10.13 ug; refuse=3.34%; %cal as carb:prot:fat=57:3:40; WW Pts=8.7; (complete analysis)
Contributor: Posted on Genie by J.Penrod3 [AHDEE/AUSTIN]
Yield: 8 servings
NYC Nutrilink: N5504^19335,N193^02021,N182^02010,N197^02025
NYC Nutrilink: N218^02047,N5662^20081,N3906^14355,N1896^09153
NYC Nutrilink: N1766^09003,N599^04522,U3^18402
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Applesauce
appetizers, apple, fruits
10 lb tart apples; peeled, sliced, cored
1 tablespoon Cinnamon
3 cup Water
3 cup Sugar
1 tablespoon lemon juice
In large pot (I use a 12 or 18 quart pot), combine apples and water. Cover and simmer until apples are tender (about 1 hour) stirring about every 15 minutes. Add water if needed. Wisk until a you have the consistence you want and then stir in sugar and cinnamon.
Makes 4 - 4.5 quarts
NYC Nutrition Analysis (per serving or yield unit): water=125.9 g; calories=139.4; protein=0.25 g; total fat=0.46 g; carbohydrate=36.04 g; dietary fiber=3.51 g; ash=0.36 g; calcium=11.75 mg; phosphorus=9.31 mg; iron=0.31 mg; sodium=0.9 mg; potassium=146.6 mg; magnesium=6.64 mg; zinc=0.07 mg; copper=0.06 mg; manganese=0.09 mg; vitamin A=67.33 IU; vitamin E=0.4 mg ATE; thiamin=0.02 mg; riboflavin=0.02 mg; niacin=0.1 mg; pantothenic acid=0.08 mg; vitamin B6=0.06 mg; folate=3.63 ug; vitamin C=7.34 mg; saturated fat=0.07 g; monounsaturated fat=0.02 g; polyunsaturated fat=0.13 g; selenium=0.48 ug; refuse=6.18%; %cal as carb:prot:fat=97:1:3; WW Pts=2.14; (complete analysis)
Contributor: David Shields (dshields@toast.net)
Yield: 36 servings
NYC Nutrilink: N1766^09003,N182^02010,N3941^14429,N5504^19335
NYC Nutrilink: N1896^09153
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Banana Cake
banana, cakes, desserts
2/3 cup Shortening
1 2/3 cup Sugar
2 lg (1.75 oz) egg
2 1/2 cup flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Salt
2/3 cup nuts; chopped
----- Frosting -----
4 tablespoon margarine
5 cup Confectioners sugar
1/2 teaspoon banana flavoring
1/4 cup milk
Cream together the shortening, flour, sugar, and eggs. Add the flour baking powder, soda, and salt. Add the banana and the buttermilk. Beat for 2 minutes. Fold in the chopped nuts.
Frosting: Mix the margarine, confectioners sugar, milk and banana flavoring and beat till smooth.
Pour the batter into a greased 9" x 13" baking pan and bake 35 minutes in an oven preheated to 350°F. Let cool in the pan and then frost.
NYC Nutrition Analysis (per serving or yield unit): water=12.22 g; calories=474.1; protein=4.85 g; total fat=16.32 g; carbohydrate=79.39 g; dietary fiber=1.11 g; ash=1.19 g; calcium=42.57 mg; phosphorus=73.77 mg; iron=1.44 mg; sodium=328 mg; potassium=86.44 mg; magnesium=17.01 mg; zinc=0.47 mg; copper=0.13 mg; manganese=0.27 mg; vitamin A=184.6 IU; vitamin E=0.67 mg ATE; thiamin=0.21 mg; riboflavin=0.16 mg; niacin=2.02 mg; pantothenic acid=0.31 mg; vitamin B6=0.04 mg; folate=51.04 ug; vitamin B12=0.09 ug; vitamin C=0.05 mg; saturated fat=2.64 g; monounsaturated fat=8.92 g; polyunsaturated fat=3.89 g; cholesterol=28.43 mg; selenium=10.05 ug; refuse=0.69%; %cal as carb:prot:fat=66:4:30; WW Pts=10.62;
Yield: 15 servings
NYC Nutrilink: N619^04547,N5504^19335,N113^01123,N5662^20081
NYC Nutrilink: N5042^18369,N5045^18372,N218^02047,N4292^16087
NYC Nutrilink: N0^00000,N530^04071,N5505^19336,N0^00000
NYC Nutrilink: N75^01081
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Barbecue Ribs
bbq, main dish
3 cup barbecue sauce
3 lb country style ribs
Parboil the ribs for 4 minutes (see below). Then arrange them in a 13" x 9" pan
and over with bbq sauce. Cover the pan with aluminum foil sealing 3 of the 4 sides leaving the fourth side open to let steam escape. Back 15 minutes at 450 degrees. Reduce heat to 350 degrees and bake 35 more minutes.
PARBOILING - Parboiling is the process of immersing a food in a bath of boiling water. It is used frequently on
vegetables in the canning process. Parboiling meat darkens the meat and removing a lot of the fat/grease making it more palatable.
Contributor: Joy of Cooking
Yield: 4 servings
NYC Nutrilink: N0^00000,N0^00000
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Barbecue Sauce From Hell
bbq, sauces
----BARBECUE SPICE----
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon pepper
----BARBECUE SAUCE----
1/2 teaspoon Red hot pepper flakes
1/2 teaspoon Garlic; finely mashed
2 teaspoon Paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 ts basil
2 tablespoon lemon juice
BARBECUE SPICE: Combine and mix WELL. Rub onto or into (makes it hotter) the meat and let it rest for 2 hours.
BARBECUE SAUCE: Combine the ingredients in a sauce pan and bring to a boil. simmer for 5-8 minutes or until the sauce thickens slightly. Baste the COOKING meat with the sauce.
Contributor: Posted on Genie
Yield: 1 batch
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N213^02042,N199^02027,N175^02003,N1896^09153
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Basil Tomatoes
salads, vegetables
3 medium tomato; sliced
2 tablespoon olive oil
1 teaspoon basil
2 teaspoon vinegar
1/4 teaspoon Salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add pinch garlic powder. Chill at least 2 hours.
NYC Nutrition Analysis (per serving or yield unit): water=88.89 g; calories=81.63; protein=0.88 g; total fat=7.12 g; carbohydrate=4.85 g; dietary fiber=1.21 g; ash=0.83 g; calcium=12.96 mg; phosphorus=25.04 mg; iron=0.62 mg; sodium=153.9 mg; potassium=222.9 mg; magnesium=12.53 mg; zinc=0.11 mg; copper=0.08 mg; manganese=0.12 mg; vitamin A=607.8 IU; vitamin E=1.79 mg ATE; thiamin=0.06 mg; riboflavin=0.05 mg; niacin=0.61 mg; pantothenic acid=0.23 mg; vitamin B6=0.08 mg; folate=14.81 ug; vitamin C=17.89 mg; saturated fat=0.91 g; monounsaturated fat=1.69 g; polyunsaturated fat=4.13 g; selenium=0.45 ug; refuse=8.09%; %cal as carb:prot:fat=22:4:74; WW Pts=2.01; (complete analysis)
Contributor: David Shields (dshields@toast.net)
Yield: 4 servings
NYC Nutrilink: N2631^11529,N596^04518,N175^02003,N219^02048
NYC Nutrilink: N218^02047,N202^02030,N192^02020
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Beef Stroganoff
Hungarian, main dish, meats, mushroom
1 1/2 lb sirloin or round steak
4 tablespoon margarine
1/2 lb mushroom; chopped
1 1/2 cup Water
2 cube beef bullion
2 tablespoon catsup
1 teaspoon Salt
2 tablespoon flour
8 oz sour cream
1 teaspoon basil
1/4 teaspoon nutmeg
Cut the meat into strips - 1 1/2" x 1/2". Melt the margarine in the skillet and cook the mushrooms and onion until the onion is tender. Remove from the skillet and set aside. In the same skillet, brown the meat over medium heat. Stir in 1 cup of water, the catsup, garlic, salt, basil, and nutmeg. Reduce heat, cover, and simmer 15 minutes (45 min. if using round steak). While the meat mixture is simmering, prepare the noodles. Mix 1/2 cup of water and the flour, and stir into the meat mixture. Add the mushrooms and onions and bring to a boil - stirring constantly. Boil one minute. Stir in the sour cream - DO NOT BOIL. Serve over noodles.
NYC Nutrition Analysis (per serving or yield unit): water=147.1 g; calories=312.8; protein=26.24 g; total fat=20.45 g; carbohydrate=5.3 g; dietary fiber=0.53 g; ash=3.11 g; calcium=48.95 mg; phosphorus=265 mg; iron=3.57 mg; sodium=625.8 mg; potassium=535.5 mg; magnesium=34.76 mg; zinc=5.09 mg; copper=0.31 mg; manganese=0.08 mg; vitamin A=530.7 IU; vitamin E=0.26 mg ATE; thiamin=0.17 mg; riboflavin=0.44 mg; niacin=4.72 mg; pantothenic acid=0.86 mg; vitamin B6=0.42 mg; folate=16.89 ug; vitamin B12=2.3 ug; vitamin C=1.58 mg; saturated fat=11 g; monounsaturated fat=5.58 g; polyunsaturated fat=1.43 g; cholesterol=84.12 mg; selenium=24.82 ug; refuse=0.84%; %cal as carb:prot:fat=7:34:59; WW Pts=7.87; (complete analysis)
Contributor: David Shields (dshields@toast.net)
Yield: 8 servings
NYC Nutrilink: N3548^13443,N599^04522,N2437^11260,N3941^14429
NYC Nutrilink: N1014^06075,N2954^11935,N218^02047,N5662^20081
NYC Nutrilink: N56^01056,N175^02003,N197^02025
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Brownies Cockaigne
brownie, chocolate, desserts
1/2 cup margarine
4 oz unsweetened chocolate
2 cup Sugar
1 teaspoon vanilla
1 cup flour
4 lg (1.75 oz) eggs
Melt in a boiler the margarine and chocolate and then cool this mixture (if you don't, the brownies will be heavy and dry). Beat the eggs (which are at room temp.) until they are light in color and foamy. Gradually add the sugar and the vanilla and continue beating until well creamed. By hand, with a few quick strokes stir in the chocolate mixture. Before the mixture is uniform, stir in the flour. Bake in a 9" x 13" pan about 25 minutes in an oven preheated to 350 deg. Cut when cool, since the interior is still semi-liquid when fresh from the oven.
NYC Nutrition Analysis (per serving or yield unit): water=0.95 g; calories=115.9; protein=3.04 g; total fat=6.05 g; carbohydrate=13.37 g; dietary fiber=0.52 g; ash=0.34 g; calcium=14.55 mg; phosphorus=51.57 mg; iron=0.74 mg; sodium=54.35 mg; potassium=53.96 mg; magnesium=11.98 mg; zinc=0.42 mg; copper=0.08 mg; manganese=0.08 mg; vitamin A=205.2 IU; vitamin E=0.04 mg ATE; thiamin=0.04 mg; riboflavin=0.08 mg; niacin=0.23 mg; pantothenic acid=0.35 mg; vitamin B6=0.03 mg; folate=14.73 ug; vitamin B12=0.52 ug; saturated fat=3.19 g; monounsaturated fat=1.63 g; polyunsaturated fat=0.68 g; cholesterol=100.1 mg; caffeine=5.78 mg; selenium=7.36 ug; refuse=0.%; %cal as carb:prot:fat=45:10:45; WW Pts=2.74; (complete analysis)
Contributor: Joy of Cooking
Yield: 40 1"x2" serv
NYC Nutrilink: N599^04522,N5314^19078,N5504^19335,N5662^20081
NYC Nutrilink: N5662^20081,N124^01134
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California Flank Steak
beef, marinade, steak
4 8 oz flank steak
1/2 cup soy sauce
1 teaspoon ginger
1 teaspoon dry mustard
2 tablespoon brown sugar
1/4 teaspoon garlic powder
Mix all of the ingredients in a bowl then pour over the steaks in a container that you can seal. Marinate for an hour, shaking the container every 15 minutes.
Contributor: David Shields (dshields@toast.net)
NYC Nutrilink: N0^00000,N4329^16125,N193^02021,N196^02024
NYC Nutrilink: N5503^19334,N192^02020
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Cheesy Onion Meatballs
appetizers, main dish, meat balls, meats
60 1 inch meatballs
1 can (14 oz) cream of chicken soup
1 can (14 oz) cream of celery soup
1 can (14 oz) cheddar cheese soup
1 package onion soup mix
Blend soups, add meatballs and heat for 30 minutes. Don't add water.
Contributor: David Shields (dshields@toast.net)
Yield: 8 servings
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
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Chicken A La King
chicken, main dish, meats, mushroom, poultry
1/2 lb mushroom; sliced
1 lg (5.3 oz) green bell pepper; diced
1 lg (5.3 oz) onion; diced
2 tablespoon margarine
2 cup half & half
3 lb chicken; cooked and boned
3 yolk (0.597 oz) egg yolk
1 teaspoon paprika
1/2 cup pimento; chopped
1/4 cup flour
1 teaspoon pepper
1 teaspoon Salt
1/2 cup Water
Sauté the mushrooms, peppers, onion, and celery in the butter until tender. Add the flour and blend well. Add the cream and the pour mixture over the chicken. Whip together the egg yolks, paprika, and pimiento. Fold into sauce and simmer 30 minutes. Season to taste with salt and pepper.
Serve in vol-au-vent shells, over toast, or over bread.
NYC Nutrition Analysis (per serving or yield unit): water=357.4 g; calories=489.4; protein=54.77 g; total fat=23.03 g; carbohydrate=14.19 g; dietary fiber=1.97 g; ash=4.62 g; calcium=138.5 mg; phosphorus=574 mg; iron=3.64 mg; sodium=649 mg; potassium=900.9 mg; magnesium=78.22 mg; zinc=4.61 mg; copper=0.37 mg; manganese=0.23 mg; vitamin A=1596 IU; vitamin E=1.4 mg ATE; thiamin=0.32 mg; riboflavin=0.71 mg; niacin=20.91 mg; pantothenic acid=3.59 mg; vitamin B6=1.22 mg; folate=54.49 ug; vitamin B12=1.39 ug; vitamin C=44.66 mg; saturated fat=11.11 g; monounsaturated fat=6.13 g; polyunsaturated fat=3.12 g; cholesterol=296.9 mg; selenium=46.26 ug; refuse=27.89%; %cal as carb:prot:fat=12:45:43; WW Pts=11.33; (complete analysis)
Contributor: David Shields (dshields@toast.net)
Yield: 6 servings
NYC Nutrilink: N2437^11260,N2491^11333,N2456^11282,N599^04522
NYC Nutrilink: N50^01049,N661^05011,N115^01125,N200^02028
NYC Nutrilink: N2958^11943,N5662^20081,N202^02030,N218^02047
NYC Nutrilink: N3941^14429
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Chicken Cacciatore
chicken, crockpot, main dish, meats, mushroom
poultry
4 lb chicken; skinned
2 cup spaghetti sauce
1 lg (5.3 oz) onion; large, chopped
8 oz mushroom; sliced
1/2 teaspoon white pepper
1 bay leaf
1/2 teaspoon thyme
1 teaspoon basil
1 tablespoon marjoram
3/4 can chicken stock
---OR---
cube chicken bouillon
cup Water
Put all the ingrediants in a crock pot and simmer 6-8 hours on low (4-5 hours on high) or until tender. Serve over long grain and wild rice or noodles.
NYC Nutrition Analysis (per serving or yield unit): water=300.7 g; calories=477.8; protein=65.25 g; total fat=18.59 g; carbohydrate=8.52 g; dietary fiber=1.91 g; ash=3.74 g; calcium=60.61 mg; phosphorus=428.1 mg; iron=3.37 mg; sodium=576.9 mg; potassium=780.3 mg; magnesium=67.59 mg; zinc=2.63 mg; copper=0.36 mg; manganese=0.32 mg; vitamin A=457.2 IU; vitamin E=1.46 mg ATE; thiamin=0.16 mg; riboflavin=0.43 mg; niacin=20.33 mg; pantothenic acid=1.87 mg; vitamin B6=0.79 mg; folate=22.45 ug; vitamin B12=0.54 ug; vitamin C=7.15 mg; saturated fat=5.01 g; monounsaturated fat=7.26 g; polyunsaturated fat=4.16 g; cholesterol=170.1 mg; selenium=52.45 ug; refuse=11.09%; %cal as carb:prot:fat=7:56:36; WW Pts=10.76; (incomplete analysis)
Contributor: David Shields (dshields@toast.net)
Yield: 8 servings
NYC Nutrilink: N711^05061,N1305^06931,N2456^11282,N2437^11260
NYC Nutrilink: N204^02032,N176^02004,N213^02042,N175^02003
NYC Nutrilink: N195^02023,N1180^06413,N0^00000,N1019^06080
NYC Nutrilink: N3941^14429
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Chicken Casserole
Chicken Casserole
casserole, chicken, main dish, meats, poultry
3 lb chicken; cooked and boned
1 can lf cream of chicken soup
1 can lf cream of celery soup
8 oz sour cream
1 1/2 package (5 oz) Ritz crackers; crushed
1 cup margarine; melted
Tear chicken into strips and line a 9x13" backing pan. Mix soups and sour cream and pour over chicken. Crumble crackers and sprinkle on top. Pour melted margarine over crackers and bake at 350 deg. for 30 minutes or until bubbly.
NYC Nutrition Analysis (per serving or yield unit): water=173.8 g; calories=527.5; protein=32.79 g; total fat=35.12 g; carbohydrate=19.22 g; dietary fiber=0.65 g; ash=3.83 g; calcium=98.72 mg; phosphorus=341.9 mg; iron=2.38 mg; sodium=965.3 mg; potassium=424.9 mg; magnesium=43.54 mg; zinc=2.65 mg; copper=0.14 mg; manganese=0.18 mg; vitamin A=1266 IU; vitamin E=0.62 mg ATE; thiamin=0.18 mg; riboflavin=0.33 mg; niacin=12.32 mg; pantothenic acid=1.87 mg; vitamin B6=0.61 mg; folate=25.97 ug; vitamin B12=0.63 ug; vitamin C=3.45 mg; saturated fat=18.55 g; monounsaturated fat=9.4 g; polyunsaturated fat=5.19 g; cholesterol=111.1 mg; total sugars=1.71 g; selenium=24.33 ug; refuse=26.85%; %cal as carb:prot:fat=15:25:60; WW Pts=13.35; (complete analysis)
Contributor: Brenda Bellis
Yield: 10 2"x4" serv
NYC Nutrilink: N661^05011,N965^06016,N960^06010,N56^01056
NYC Nutrilink: N5225^18621,N599^04522
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Chicken Coating
chicken
1 teaspoon parsley flakes
1/2 teaspoons ground marjoram
3/8 teaspoon ground rosemary
1/8 teaspoon onion powder
1/2 teaspoons ground ginger
1/8 teaspoon ground sage
1/2 teaspoons ground oregano
1/2 teaspoons ground thyme
1/8 teaspoon garlic powder
1/2 teaspoons celery salt
1/8 teaspoon pepper
1/2 teaspoons paprika
Oven-Fried Chicken: Combine all spices with 3/4 cups Unbleached Flour, 1/4 cup
Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water, and 2 T
vegetable oil in a medium bowl. Preheat the oven to 425 degrees F. (220 degrees
C.). Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken in the batter that
has been well blended. Place coated chicken pieces on a baking sheet and bake
uncovered 40 to 50 minutes, until golden brown and tender.
VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well
blended, and fry in hot oil.
Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk, sugar,
baking powder and salt.
Yield: 1 bayches
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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June Meyer's Authentic Hung. Chicken Paprikas-Csirkepaprikas
chicken, Hungarian, main dish, meats
2 lg (5.3 oz) onions; chopped
4 tablespoon Shortening, corn oil, or lard
3 tablespoon Hungarian paprika
1/8 teaspoon pepper
Or whole pepper corns
2 teaspoon Salt
4 lb chicken; disjointed
1 1/2 cup Water
8 oz sour cream
---- Modern Potato Dumplings
1 cup instant potato flakes
1 lg egg
1 cup flour
1 cup Water
Every country household had a yard full of chickens. Chicken dishes that could be slow cooked on the stove for supper were plentiful and cheap to make. Paprikas was a weekly dish for supper. A pot of potato dumplings, and perhaps a platter of pickled Hungarian peppers and a loaf of crusty home baked bread was all that was need for ones well being. Every meal was eaten with gusto.
Regards, June Meyer. E-mail: june4@interaccess.com June's recipe page: http://homepage.interaccess.com/~june4/recipes.html
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!
Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl. of flour and stir into drippings.
Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.
Modern Potato Dumplings:
June's note: Yes, I know this is not traditional. But it is easy, fast and delicious.
Mix dumpling ingrediants in a small bowl.
Drop by spoonfuls into salted boiling water. Cook until dumplings look done when cut in half, about 5 or 6 minutes. Drain and place into sour-cream gravy and serve.
Note: If you do not like dumplings, you can serve this with some cooked wide egg noodles.
Note: The analysis below is for the paprikas without the Modern Potato Dumplings
NYC Nutrition Analysis (per serving or yield unit): water=269.6 g; calories=412.1; protein=50.23 g; total fat=20.07 g; carbohydrate=5.92 g; dietary fiber=1.23 g; ash=4.23 g; calcium=73.71 mg; phosphorus=437.9 mg; iron=2.77 mg; sodium=774.5 mg; potassium=680.4 mg; magnesium=68.94 mg; zinc=3.77 mg; copper=0.17 mg; manganese=0.12 mg; vitamin A=1910 IU; vitamin E=1.73 mg ATE; thiamin=0.21 mg; riboflavin=0.42 mg; niacin=19.16 mg; pantothenic acid=2.59 mg; vitamin B6=1.08 mg; folate=28.82 ug; vitamin B12=0.92 ug; vitamin C=9.71 mg; saturated fat=6.47 g; monounsaturated fat=8.77 g; polyunsaturated fat=2.73 g; cholesterol=171.3 mg; selenium=36.56 ug; refuse=34.97%; %cal as carb:prot:fat=6:50:45; WW Pts=9.72; (incomplete analysis)
Contributor: June Meyer
Yield: 8 servings
NYC Nutrilink: N2456^11282,N523^04053,N200^02028,N202^02030
NYC Nutrilink: N0^00000,N218^02047,N661^05011,N3941^14429
NYC Nutrilink: N56^01056,N0^00000,N0^00000,N113^01123
NYC Nutrilink: N5662^20081,N3941^14429
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Chocolate Delight
chocolate, desserts
----CRUST----
1 cup flour
8 oz margarine; softened
1 cup graham cracker crumbs; chopped
----FILLING----
8 oz cream cheese; softened
12 oz Cool Whip
1 package chocolate pudding mix (instant)
1 package vanilla pudding mix (instant)
3 cup milk
chocolate sprinkles
1 cup Sugar
Mix the crust ingrediants and pat into a 9x13" baking pan. Bake 20 minutes at 350 deg. and then cool. Cream together the cream cheese, sugar, and 3/4 of the Cool Whip with a mixer. Spread onto the crust for the first layer. Mix the vanilla pudding and 1/2 of the milk spread on top of first layer. Let it firm up while mixing the chocolate pudding with the rest of the milk and spread it on as the third layer. Top with remaining Cool Whip and then the sprinkles.
NYC Nutrition Analysis (per serving or yield unit): water=52.23 g; calories=332.6; protein=4.54 g; total fat=18.97 g; carbohydrate=37.34 g; dietary fiber=0.62 g; ash=1.48 g; calcium=87.7 mg; phosphorus=171.5 mg; iron=1.02 mg; sodium=398.2 mg; potassium=145.6 mg; magnesium=15.94 mg; zinc=0.47 mg; copper=0.07 mg; manganese=0.16 mg; vitamin A=785.1 IU; vitamin E=0.46 mg ATE; thiamin=0.1 mg; riboflavin=0.18 mg; niacin=0.93 mg; pantothenic acid=0.33 mg; vitamin B6=0.04 mg; folate=21.16 ug; vitamin B12=0.27 ug; vitamin C=0.45 mg; saturated fat=7.02 g; monounsaturated fat=8.15 g; polyunsaturated fat=2.86 g; cholesterol=28.21 mg; total sugars=9.2 g; caffeine=0.35 mg; selenium=5.03 ug; refuse=0.%; %cal as carb:prot:fat=44:5:50; WW Pts=8.11; (incomplete analysis)
Contributor: Reni Gibbons
Yield: 20 servings
NYC Nutrilink: N0^00000,N5662^20081,N530^04071,N4866^18173
NYC Nutrilink: N0^00000,N18^01017,N54^01054,N5407^19184
NYC Nutrilink: N5420^19202,N75^01081,N0^00000,N5504^19335
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Chocolate Pudding Pizza
chocolate, desserts
1 pk (17.5 oz) peanut butter cookie mix
12 oz cream cheese; softened
1.75 cup milk; cold
1 pk (3.5 oz) chocolate pudding mix (instant)
1 pk (8 oz) Cool Whip; thawed
1/4 cup chocolate chip, semisweet, miniature
Press cookie mix into a greased 12" pizza pan. Bake at 375 for 15 minutes. Allow to cool
Beat cream cheese until smooth and spread on *cookie*. Prepare pudding and spread over cookie/cream cheese. Refrigerate for 20-30 minutes or till set. Spread with whipped topping and sprinkle with chocolate bits. Chill for 1-2 hours.
NYC Nutrition Analysis (per serving or yield unit): water=59.86 g; calories=426.5; protein=6.46 g; total fat=26.6 g; carbohydrate=42.74 g; dietary fiber=0.51 g; ash=1.77 g; calcium=113.8 mg; phosphorus=203 mg; iron=1.54 mg; sodium=367.6 mg; potassium=248.1 mg; magnesium=33.1 mg; zinc=0.75 mg; copper=0.19 mg; manganese=0.22 mg; vitamin A=641.8 IU; vitamin E=0.43 mg ATE; thiamin=0.11 mg; riboflavin=0.23 mg; niacin=0.94 mg; pantothenic acid=0.35 mg; vitamin B6=0.05 mg; folate=29.03 ug; vitamin B12=0.33 ug; vitamin C=0.4 mg; saturated fat=13.5 g; monounsaturated fat=10.08 g; polyunsaturated fat=1.7 g; cholesterol=48.37 mg; total sugars=8 g; caffeine=5.54 mg; selenium=3.09 ug; refuse=0.%; %cal as carb:prot:fat=39:6:55; WW Pts=10.64; (complete analysis)
Contributor: Quick Cooking May/June/00
Yield: 12 servings
NYC Nutrilink: N4855^18161,N18^01017,N75^01081,N5407^19184
NYC Nutrilink: N54^01054,N5368^19139
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Coconut Cake
cakes, coconut, desserts
1 package (18.5 oz) cake mix, yellow
1 cup coconut, flaked
1 teaspoon coconut extract
1.5 cup water
2 lg (1.75 oz) egg
8 oz Cool Whip
1 can (13.5 oz) coconut milk (canned)
Mix and blend the cake mix, coconut extract, water and eggs 2 minutes on high and 1 minute on low. spread into a greased 9" x 13" pan. Bake 30 minutes in an oven preheated to 350 °F. Cool in pan for 10 minutes then poke holes ALL OVER THE CAKE. Slowly pour the coconut milk over the entire cake. Let cool then top with the cool whip and sprinkle on the flaked coconut.
NYC Nutrition Analysis (per serving or yield unit): water=58.82 g; calories=274.1; protein=3.53 g; total fat=15.17 g; carbohydrate=32.35 g; dietary fiber=0.6 g; ash=1.32 g; calcium=71.53 mg; phosphorus=163.4 mg; iron=1.57 mg; sodium=274.4 mg; potassium=131.4 mg; magnesium=20.27 mg; zinc=0.46 mg; copper=0.1 mg; manganese=0.38 mg; vitamin A=169.8 IU; vitamin E=0.92 mg ATE; thiamin=0.08 mg; riboflavin=0.11 mg; niacin=0.82 mg; pantothenic acid=0.33 mg; vitamin B6=0.06 mg; folate=30.45 ug; vitamin B12=0.15 ug; vitamin C=0.33 mg; saturated fat=9.2 g; monounsaturated fat=3.22 g; polyunsaturated fat=1.82 g; cholesterol=40.3 mg; selenium=4.09 ug; refuse=0.71%; %cal as carb:prot:fat=46:5:49; WW Pts=6.63;
Contributor: Irma
Yield: 15 servings
NYC Nutrilink: N4841^18144,N3057^12109,N0^00000,N3941^14429
NYC Nutrilink: N113^01123,N54^01054,N3063^12118
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Cream Cheese Chicken
chicken, main dish, meats, poultry
3 lb chicken; cooked & boned
2 tablespoon margarine; melted
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon Italian salad dressing mix; dry
1 can lf cream of mushroom soup
8 oz cream cheese; cut into cubes
1 medium onion
Combine all of the ingredients except the chicken in a sauce pan and cook until smooth. Pour over the chicken and simmer 30 minutes. Serve over bread, noodles, or rice.
NYC Nutrition Analysis (entire recipe): water=1500 g; calories=2971; protein=314.7 g; total fat=167 g; carbohydrate=38.69 g; dietary fiber=3.03 g; ash=24.92 g; calcium=456.9 mg; phosphorus=2738 mg; iron=16.51 mg; sodium=4680 mg; potassium=3783 mg; magnesium=379.8 mg; zinc=23.84 mg; copper=1.13 mg; manganese=1.06 mg; vitamin A=4952 IU; vitamin E=9.47 mg ATE; thiamin=1.15 mg; riboflavin=2.61 mg; niacin=114.5 mg; pantothenic acid=15.76 mg; vitamin B6=6.12 mg; folate=155.6 ug; vitamin B12=6.33 ug; vitamin C=41.24 mg; saturated fat=70.58 g; monounsaturated fat=51.9 g; polyunsaturated fat=29.05 g; cholesterol=1204 mg; selenium=223.4 ug; refuse=35.35%; %cal as carb:prot:fat=5:43:52; WW Pts=72.74; (incomplete analysis)
Contributor: Original recipe posted on Genie Food & Wine RT.
Yield: 8 servings
NYC Nutrilink: N661^05011,N530^04071,N218^02047,N202^02030
NYC Nutrilink: N0^00000,N988^06043,N18^01017,N2456^11282
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Creamy Meatballs
appetizers, main dish, meat balls, meats
3 lb ground beef
2 teaspoon Salt
1/2 teaspoon pepper
4 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
1 medium onion; chopped
1/2 cup bread crumbs; unseasoned
2 lg (1.75 oz) egg; beaten
----- Sauce ----
1 can low fat cream of mushroom soup
8 oz cream cheese
1 package (1 oz) onion soup mix
Meatballs: Combine the ingrediants for the meat balls in a large bowl. Make into 1" meatballs. Bake 20 minutes at 350 degrees.
Sauce: Simmer sauce ingrediants till smooth then pour over the cooked meatballs.
NYC Nutrition Analysis (per serving or yield unit): water=181.6 g; calories=589.5; protein=37.16 g; total fat=43.42 g; carbohydrate=10.58 g; dietary fiber=0.58 g; ash=4.71 g; calcium=72.83 mg; phosphorus=321.6 mg; iron=4.64 mg; sodium=1144 mg; potassium=620.6 mg; magnesium=43.87 mg; zinc=7.64 mg; copper=0.2 mg; manganese=0.19 mg; vitamin A=485.9 IU; vitamin E=1.14 mg ATE; thiamin=0.18 mg; riboflavin=0.6 mg; niacin=8.47 mg; pantothenic acid=1.01 mg; vitamin B6=0.5 mg; folate=34.54 ug; vitamin B12=3.79 ug; vitamin C=1.66 mg; saturated fat=19.06 g; monounsaturated fat=16.58 g; polyunsaturated fat=3.17 g; cholesterol=201.6 mg; total sugars=0.29 g; selenium=31.31 ug; refuse=1.03%; %cal as carb:prot:fat=7:26:67; WW Pts=15.3; (complete analysis)
Contributor: David Shields (dshields@toast.net)
Yield: 8 servings
NYC Nutrilink: N3408^13295,N218^02047,N202^02030,U4^00000
NYC Nutrilink: N192^02020,N2456^11282,N4798^18079,N113^01123
NYC Nutrilink: N0^00000,N988^06043,N18^01017,N3941^14429
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Crispy Oven Fried Chicken
chicken, main dish, meats, poultry
4 lb chicken
1 1/2 cup bread crumbs; unseasoned
1 cup flour
1 teaspoon Salt
1 teaspoon pepper
1 tablespoon paprika
1/2 teaspoon garlic powder
2 lg (1.75 oz) egg; beaten
Mix flour, bread crumbs, and spices together in a medium paper or plastic bag. Dip chicken pieces in egg and then shake 2 or 3 pieces in flour mixture. Put chicken, skin side down, in a greased pan. Bake chicken at 375 for 25 minutes, then turn over, and bake for 25 more minutes.
NYC Nutrition Analysis (entire recipe): water=1072 g; calories=6716; protein=517.9 g; total fat=401.4 g; carbohydrate=220.3 g; dietary fiber=9.4 g; ash=30.33 g; calcium=840.1 mg; phosphorus=3377 mg; iron=45.2 mg; sodium=5432 mg; potassium=4626 mg; magnesium=492.5 mg; zinc=45.12 mg; copper=1.91 mg; manganese=2.79 mg; vitamin A=11130 IU; vitamin E=6.92 mg ATE; thiamin=3.44 mg; riboflavin=5.49 mg; niacin=141.5 mg; pantothenic acid=20.77 mg; vitamin B6=5.44 mg; folate=532.1 ug; vitamin B12=5.92 ug; vitamin C=5.6 mg; saturated fat=111 g; monounsaturated fat=158.3 g; polyunsaturated fat=88.1 g; cholesterol=2018 mg; selenium=543.1 ug; refuse=39.%; %cal as carb:prot:fat=13:32:55; WW Pts=166.09; (complete analysis)
Contributor: eric@wti.com (Eric Petersen)
Yield: 8 servings
NYC Nutrilink: N701^05051,N4798^18079,N5662^20081,N218^02047
NYC Nutrilink: N202^02030,N200^02028,N192^02020,N113^01123
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Crockpot Beef Casserole
beef, casserole, crockpot, main dish, meats
mushroom
4 lb roast beef or stew meat
1 package (1 oz) onion soup mix
1 can low fat cream of chicken soup
1 can low fat cream of mushroom soup
1 can low fat cream of celery soup
12 oz mushroom; sliced
Cut beef into bite-sized pieces. Combine with soup mix and soups in crock pot, mix well. Cook on high for 3-4 hours or on low for 6-8 hours. Serve on rice, noodles, or bread. May bake at 300 degrees for 3 hours if preferred.
NYC Nutrition Analysis (per serving or yield unit): water=263.2 g; calories=633; protein=74.41 g; total fat=30.93 g; carbohydrate=10.49 g; dietary fiber=0.91 g; ash=5.17 g; calcium=45.69 mg; phosphorus=679.8 mg; iron=8.79 mg; sodium=1027 mg; potassium=957.8 mg; magnesium=64.2 mg; zinc=13.01 mg; copper=0.61 mg; manganese=0.32 mg; vitamin A=616.5 IU; vitamin E=0.19 mg ATE; thiamin=0.22 mg; riboflavin=0.82 mg; niacin=11.67 mg; pantothenic acid=2.05 mg; vitamin B6=0.86 mg; folate=32.23 ug; vitamin B12=5.61 ug; vitamin C=1.13 mg; saturated fat=10.24 g; monounsaturated fat=13.13 g; polyunsaturated fat=2.93 g; cholesterol=228.4 mg; selenium=71.07 ug; refuse=1.5%; %cal as carb:prot:fat=7:48:45; WW Pts=15.06; (complete analysis)
Contributor: Modified from Burgandy Beef Casserole posted on Food &
Yield: 8 servings
NYC Nutrilink: N3506^13401,N991^06046,N965^06016,N1077^06149
NYC Nutrilink: N960^06010,N2437^11260
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Dave's Apple Crisp
apple, desserts, fruits, pies
2 cup Sugar
1 teaspoon ginger
2 teaspoon Cinnamon
1/2 teaspoon nutmeg
6 tablespoon flour
6 tablespoon tea; strong
2 tablespoon lemon juice
8 lg (5.3 oz) apple; sliced, peeled, cored
---- Topping ----
3 cup graham cracker crumbs
2 cup margarine
1 teaspoon Cinnamon
1 cup brown sugar
Combine the sugar, spices, flour, tea, lemon juice, and the apples; mixing well. Place the mixture in a 9 x 11 inch baking pan. Mix the topping and spinkle on top of the apple mixture and pat down gently.
Bake 35 minutes in a oven preheated to 350°F.
NYC Nutrition Analysis (per serving or yield unit): water=62.07 g; calories=476.9; protein=3.04 g; total fat=22.03 g; carbohydrate=69.57 g; dietary fiber=2.9 g; ash=1.38 g; calcium=33.98 mg; phosphorus=52.28 mg; iron=1.91 mg; sodium=432.7 mg; potassium=174 mg; magnesium=18.66 mg; zinc=0.37 mg; copper=0.14 mg; manganese=0.46 mg; vitamin A=838.8 IU; vitamin E=0.92 mg ATE; thiamin=0.11 mg; riboflavin=0.15 mg; niacin=1.67 mg; pantothenic acid=0.27 mg; vitamin B6=0.06 mg; folate=27.53 ug; vitamin B12=0.02 ug; vitamin C=3.94 mg; saturated fat=13.43 g; monounsaturated fat=3.34 g; polyunsaturated fat=4.08 g; total sugars=6.57 g; caffeine=0.93 mg; selenium=4.89 ug; refuse=3.04%; %cal as carb:prot:fat=57:2:41; WW Pts=10.83; (complete analysis)
Contributor: David Shields (dshields@toast.net)
Yield: 20 servings
NYC Nutrilink: N5504^19335,N193^02021,N182^02010,N197^02025
NYC Nutrilink: N5662^20081,N3906^14355,N1896^09153,N1766^09003
NYC Nutrilink: N0^00000,N4866^18173,N599^04522,N182^02010
NYC Nutrilink: N5503^19334
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Dave's Bbq Sandwiches
bbq, beef, sandwiches
4 lb roast beef or roast pork
4 cup bbq sauce
1 lg (5.3 oz) onion; chopped
Trim all fat from roast and debone it. Place roast and the barbecue sauce in crockpot and cook 8 - 12 hours with out stirring. Then with 2 forks tease the meat in to individual fibers, add the chopped onion, and cook 8 - 12 hours more, stirring 2 - 3 times. Almost all of the liquid that is present after the first 8 - 12 hours will be absorbed. Serve out of the crock pot on large hamburger buns.
NYC Nutrition Analysis (per serving or yield unit): water=79.02 g; calories=245.3; protein=23.25 g; total fat=13.62 g; carbohydrate=5.87 g; dietary fiber=0.61 g; ash=1.91 g; calcium=16.73 mg; phosphorus=191.1 mg; iron=2.94 mg; sodium=386.6 mg; potassium=281.2 mg; magnesium=24 mg; zinc=5.82 mg; copper=0.2 mg; manganese=0.15 mg; vitamin A=361.7 IU; vitamin E=0.61 mg ATE; thiamin=0.07 mg; riboflavin=0.21 mg; niacin=2.95 mg; pantothenic acid=0.4 mg; vitamin B6=0.27 mg; folate=10.42 ug; vitamin B12=2.37 ug; vitamin C=3.32 mg; saturated fat=5.12 g; monounsaturated fat=5.82 g; polyunsaturated fat=0.78 g; cholesterol=75.6 mg; selenium=19.71 ug; refuse=12.13%; %cal as carb:prot:fat=10:39:51; WW Pts=5.92; (complete analysis)
Contributor: David Shields (dshields@toast.net)
Yield: 24 servings
NYC Nutrilink: N3478^13373,N1078^06150,N2456^11282
