Eddie Bauer Coupons

In 2005 I switched from the Meal Master cookbook software to Now Your Cooking! NYC is available from Now Your Cooking!

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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=109 g; calories=223.7; protein=25.63 g; total fat=9.47 g; saturated fat=1.69 g; monounsaturated fat=3.26 g; polyunsaturated fat=3.25 g; trans fat=0.55 g; cholesterol=72.73 mg; carbohydrate=8.14 g; dietary fiber=0.26 g; total sugars=1.76 g; ash=2.1 g; calcium=8.89 mg; phosphorus=256.9 mg; iron=0.88 mg; sodium=501.2 mg; potassium=463 mg; magnesium=32.37 mg; zinc=0.75 mg; copper=0.06 mg; manganese=0.11 mg; vitamin A=161.9 IU; vitamin E=1.03 mg AT; thiamin=0.14 mg; riboflavin=0.16 mg; niacin=12.65 mg; pantothenic acid=1.67 mg; vitamin B6=0.86 mg; folate=28.7 ug DFE; vitamin B12=0.26 ug; vitamin C=3.78 mg; selenium=39.31 ug; vitamin K=3.72 ug; refuse=25.86%; blocks carb:prot:fat=0.9 : 3.7 : 3.2; ECC=7.9; %cal as carb:prot:fat=15:47:39; DietPoints=5.2

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 overnight. 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=12.07 g; calories=18.29; protein=0.03 g; total fat=0.02 g; polyunsaturated fat=0.01 g; carbohydrate=4.77 g; dietary fiber=0.29 g; total sugars=4.35 g; ash=0.03 g; calcium=1.01 mg; phosphorus=1.32 mg; iron=0.02 mg; sodium=0.22 mg; potassium=12.85 mg; magnesium=0.63 mg; zinc=0.01 mg; manganese=0.01 mg; vitamin A=6.44 IU; vitamin E=0.02 mg AT; niacin=0.01 mg; pantothenic acid=0.01 mg; folate=0.36 ug DFE; vitamin C=0.55 mg; selenium=0.02 ug; vitamin K=0.27 ug; refuse=6.98%; blocks carb:prot:fat=0.5 : 0.0 : 0.0; ECC=4.5; %cal as carb:prot:fat=98:1:1; DietPoints=0.3

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=51.09 g; calories=350.5; protein=2.83 g; total fat=15.3 g; saturated fat=3.78 g; monounsaturated fat=6.7 g; polyunsaturated fat=4.04 g; trans fat=0.08 g; carbohydrate=51.18 g; dietary fiber=1.89 g; total sugars=29.44 g; alcohol=0.19 g; ash=0.84 g; calcium=8.17 mg; phosphorus=33 mg; iron=1.31 mg; sodium=239.4 mg; potassium=75.61 mg; magnesium=8.13 mg; zinc=0.21 mg; copper=0.05 mg; manganese=0.22 mg; vitamin A=27.12 IU; vitamin E=1.27 mg AT; thiamin=0.18 mg; riboflavin=0.13 mg; niacin=1.46 mg; pantothenic acid=0.1 mg; vitamin B6=0.02 mg; folate=30.62 ug DFE; vitamin C=12.96 mg; selenium=9.27 ug; vitamin K=0.69 ug; refuse=2.6%; blocks carb:prot:fat=5.5 : 0.4 : 5.1; ECC=49.3; %cal as carb:prot:fat=58:3:39; DietPoints=7.9

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=72.13 g; calories=384.1; protein=3.16 g; total fat=17.2 g; saturated fat=4.14 g; monounsaturated fat=7.59 g; polyunsaturated fat=4.56 g; trans fat=0.46 g; carbohydrate=56.09 g; dietary fiber=3.4 g; total sugars=31.53 g; ash=1.14 g; calcium=13.17 mg; phosphorus=39.29 mg; iron=1.47 mg; sodium=336.1 mg; potassium=106.3 mg; magnesium=10.28 mg; zinc=0.24 mg; copper=0.06 mg; manganese=0.32 mg; vitamin A=163 IU; vitamin E=1.55 mg AT; thiamin=0.2 mg; riboflavin=0.15 mg; niacin=1.61 mg; pantothenic acid=0.13 mg; vitamin B6=0.04 mg; folate=38.62 ug DFE; vitamin C=3.37 mg; caffeine=1.16 mg; selenium=9.95 ug; vitamin K=5.11 ug; refuse=4.17%; blocks carb:prot:fat=5.9 : 0.5 : 5.7; ECC=52.7; %cal as carb:prot:fat=57:3:40; DietPoints=8.5

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=128.8 g; calories=130.6; protein=0.34 g; total fat=0.22 g; saturated fat=0.04 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.06 g; carbohydrate=34.27 g; dietary fiber=3.14 g; total sugars=29.74 g; ash=0.27 g; calcium=10.56 mg; phosphorus=14.04 mg; iron=0.18 mg; sodium=2.15 mg; potassium=136.7 mg; magnesium=6.67 mg; zinc=0.06 mg; copper=0.04 mg; manganese=0.08 mg; vitamin A=68.74 IU; vitamin E=0.23 mg AT; thiamin=0.02 mg; riboflavin=0.04 mg; niacin=0.12 mg; pantothenic acid=0.08 mg; vitamin B6=0.05 mg; folate=3.84 ug DFE; vitamin C=5.91 mg; selenium=0.11 ug; vitamin K=2.84 ug; refuse=7.69%; blocks carb:prot:fat=3.5 : 0.0 : 0.1; ECC=31.1; %cal as carb:prot:fat=98:1:1; DietPoints=2.

Contributor: David Shields

Yield: 36 servings

NYC Nutrilink: N1766^09003,N182^02010,N3941^14429,N5504^19335
NYC Nutrilink: N1896^09153

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Applesauce - Nutrasweet

appetizers, apple, fruits

10 lb tart apples; peeled, sliced, cored
1 tablespoon Cinnamon
3 cup Water
3 cup Nutrasweet
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=128.8 g; calories=66.14; protein=0.34 g; total fat=0.22 g; saturated fat=0.04 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.06 g; carbohydrate=17.6 g; dietary fiber=3.14 g; total sugars=13.11 g; ash=0.27 g; calcium=10.4 mg; phosphorus=14.04 mg; iron=0.17 mg; sodium=1.99 mg; potassium=136.4 mg; magnesium=6.67 mg; zinc=0.05 mg; copper=0.04 mg; manganese=0.08 mg; vitamin A=68.74 IU; vitamin E=0.23 mg AT; thiamin=0.02 mg; riboflavin=0.03 mg; niacin=0.12 mg; pantothenic acid=0.08 mg; vitamin B6=0.05 mg; folate=3.84 ug DFE; vitamin C=5.91 mg; selenium=0.01 ug; vitamin K=2.84 ug; refuse=8.56%; blocks carb:prot:fat=1.6 : 0.0 : 0.1; ECC=14.5; %cal as carb:prot:fat=96:2:3; DietPoints=0.7

Contributor: David Shields

Yield: 36 servings

NYC Nutrilink: N2179^09003,N213^02010,N4248^14429,N0^00000
NYC Nutrilink: N2314^09153

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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=15.83 g; calories=449.2; protein=4.82 g; total fat=13.51 g; saturated fat=3.42 g; monounsaturated fat=6.72 g; polyunsaturated fat=2.57 g; trans fat=2.38 g; cholesterol=28.31 mg; carbohydrate=79.48 g; dietary fiber=1.11 g; total sugars=61.88 g; ash=1.29 g; calcium=42.51 mg; phosphorus=73.13 mg; iron=1.47 mg; sodium=412 mg; potassium=86.86 mg; magnesium=17.12 mg; zinc=0.46 mg; copper=0.12 mg; manganese=0.27 mg; vitamin A=168.7 IU; vitamin E=0.89 mg AT; thiamin=0.21 mg; riboflavin=0.16 mg; niacin=2.02 mg; pantothenic acid=0.32 mg; vitamin B6=0.04 mg; folate=79.59 ug DFE; vitamin B12=0.11 ug; vitamin C=0.05 mg; selenium=10.11 ug; vitamin K=8.23 ug; refuse=0.69%; blocks carb:prot:fat=8.7 : 0.7 : 4.5; ECC=78.4; %cal as carb:prot:fat=69:4:27; DietPoints=9.9

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=89.55 g; calories=78.69; protein=0.88 g; total fat=7 g; saturated fat=0.91 g; monounsaturated fat=1.91 g; polyunsaturated fat=3.8 g; trans fat=0.02 g; carbohydrate=3.98 g; dietary fiber=1.23 g; total sugars=2.44 g; ash=0.88 g; calcium=13.93 mg; phosphorus=24.26 mg; iron=0.38 mg; sodium=152.3 mg; potassium=230.6 mg; magnesium=11.43 mg; zinc=0.18 mg; copper=0.06 mg; manganese=0.13 mg; vitamin A=785.3 IU; vitamin E=1.49 mg AT; thiamin=0.04 mg; riboflavin=0.02 mg; niacin=0.56 mg; pantothenic acid=0.08 mg; vitamin B6=0.08 mg; folate=14.43 ug DFE; vitamin C=11.85 mg; selenium=0.06 ug; vitamin K=10.64 ug; refuse=8.11%; blocks carb:prot:fat=0.3 : 0.1 : 2.3; ECC=2.7; %cal as carb:prot:fat=19:4:76; DietPoints=1.9

Contributor: David Shields

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=151.6 g; calories=287.5; protein=26.53 g; total fat=17.88 g; saturated fat=7.06 g; monounsaturated fat=6.68 g; polyunsaturated fat=1.78 g; trans fat=0.91 g; cholesterol=93.02 mg; carbohydrate=4.46 g; dietary fiber=0.4 g; total sugars=2.57 g; ash=3.09 g; calcium=52.21 mg; phosphorus=253.7 mg; iron=2.02 mg; sodium=684.4 mg; potassium=459.7 mg; magnesium=28.51 mg; zinc=4.87 mg; copper=0.19 mg; manganese=0.05 mg; vitamin A=475.4 IU; vitamin E=0.9 mg AT; thiamin=0.12 mg; riboflavin=0.31 mg; niacin=8.52 mg; pantothenic acid=1.02 mg; vitamin B6=0.57 mg; folate=21.74 ug DFE; vitamin B12=1.64 ug; vitamin C=1.48 mg; selenium=32.37 ug; vitamin K=10.65 ug; refuse=3.78%; blocks carb:prot:fat=0.5 : 3.8 : 6.0; ECC=4.1; %cal as carb:prot:fat=6:37:56; DietPoints=7.2

Please note: the above analysis is with 1 1/2 cup homemade beef stock. If you replace it with a beef bullion cube and a cup of water you will add 127 mg of sodium to each serving.

Contributor: David Shields

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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Best-Ever Blueberry Muffins

breads, blueberry, muffins

2 cup flour
1/2 cup brown sugar; packed
1 tablespoon Baking Powder
1 teaspoon baking soda
1/2 teaspoon lemon peel; grated
1/2 teaspoon nutmeg
1 cup blueberries
1 cup vanilla yogurt, nonfat
1 cup buttermilk

In a large bowl, combine the first six ingredients. Gently fold in the blueberries. Combine the yogurt and buttermilk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400°F for 18 - 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan to a wire rack.

NYC Nutrition Analysis (per serving or yield unit):
water=48.76 g; calories=135.5; protein=3.7 g; total fat=0.5 g; saturated fat=0.2 g; monounsaturated fat=0.09 g; polyunsaturated fat=0.11 g; cholesterol=1.21 mg; carbohydrate=29.51 g; dietary fiber=0.89 g; total sugars=12.67 g; ash=1.47 g; calcium=131.2 mg; phosphorus=89.42 mg; iron=1.23 mg; sodium=263 mg; potassium=110.4 mg; magnesium=11.46 mg; zinc=0.39 mg; copper=0.06 mg; manganese=0.19 mg; vitamin A=17.58 IU; vitamin E=0.09 mg AT; thiamin=0.18 mg; riboflavin=0.17 mg; niacin=1.32 mg; pantothenic acid=0.18 mg; vitamin B6=0.03 mg; folate=64.14 ug DFE; vitamin B12=0.13 ug; vitamin C=1.73 mg; selenium=8.21 ug; vitamin K=2.46 ug; refuse=0.73%; blocks carb:prot:fat=3.2 : 0.5 : 0.2; ECC=28.6; %cal as carb:prot:fat=86:11:3; DietPoints=2.6


Contributor: Taste of Home, December/January 2000, p16

Yield: 12 muffins

NYC Nutrilink: N6247^20081,N6030^19334,N5570^18369,N5573^18372
NYC Nutrilink: N2316^09156,N228^02025,N2222^09050,N164^01184
NYC Nutrilink: N81^01088

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Buttermilk Blueberry Muffins

appetizers, breads

2 1/2 cup flour
1 cup Sugar
2. 1/2 teaspoon Baking Powder
1/4 teaspoon Salt
2 lg (1.75 oz) egg; lightly beaten
1 cup buttermilk
1/4 cup margarine; melted
1 1/2 cup fresh blueberries

In a large bowl, combine flour, sugar, baking powder, and salt. Combine eggs, buttermilk, and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees at 20-24 minutes or until muffins test done

NYC Nutrition Analysis (per serving or yield unit):
water=45.17 g; calories=216; protein=4.55 g; total fat=4.2 g; saturated fat=0.93 g; monounsaturated fat=1.81 g; polyunsaturated fat=1.05 g; trans fat=0.61 g; cholesterol=35.79 mg; carbohydrate=40.56 g; dietary fiber=1.15 g; total sugars=19.59 g; ash=1.28 g; calcium=90.59 mg; phosphorus=86.07 mg; iron=1.54 mg; sodium=222 mg; potassium=85.99 mg; magnesium=10.43 mg; zinc=0.39 mg; copper=0.06 mg; manganese=0.24 mg; vitamin A=230.2 IU; vitamin E=0.45 mg AT; thiamin=0.22 mg; riboflavin=0.21 mg; niacin=1.63 mg; pantothenic acid=0.31 mg; vitamin B6=0.04 mg; folate=81.85 ug DFE; vitamin B12=0.15 ug; vitamin C=2 mg; selenium=11.98 ug; vitamin K=8.53 ug; refuse=2.%; blocks carb:prot:fat=4.4 : 0.6 : 1.4; ECC=39.4; %cal as carb:prot:fat=74:8:17; DietPoints=4.4


Contributor: Quick Cooking July/August 1995

Yield: 12 muffins

NYC Nutrilink: N6247^20081,N6031^19335,N5570^18369,N249^02047
NYC Nutrilink: N112^01123,N81^01088,N676^04612,N2222^09050

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Broccoli Casserole

casserole, vegetables, side dish

1 10 oz broccoli (frozen-thawed); chopped
1/2 can cream of mushroom soup
1/2 cup mayonnaise
1 small onion; chopped
1 lg (1.75 oz) egg
1/2 cup american cheese; grated

Cook broccoli 5 minutes and drain.

Mix together the other ingredients and add to the broccoli, mixing well. Put the mixture in a 9" x 11" backing pan and sprinkle with the Ritz cracker crumbs. Dot with butter.

Bake at 350 for 45 minutes

NYC Nutrition Analysis (per serving or yield unit):
water=51.88 g; calories=120.3; protein=3.41 g; total fat=10.68 g; saturated fat=2.86 g; monounsaturated fat=2.76 g; polyunsaturated fat=4.17 g; trans fat=0.03 g; cholesterol=27.28 mg; carbohydrate=3.4 g; dietary fiber=0.81 g; total sugars=0.82 g; ash=0.96 g; calcium=67.64 mg; phosphorus=65.43 mg; iron=0.48 mg; sodium=215.3 mg; potassium=106.3 mg; magnesium=8.74 mg; zinc=0.5 mg; copper=0.04 mg; manganese=0.09 mg; vitamin A=362.2 IU; vitamin E=0.88 mg AT; thiamin=0.03 mg; riboflavin=0.1 mg; niacin=0.16 mg; pantothenic acid=0.27 mg; vitamin B6=0.11 mg; folate=20.01 ug DFE; vitamin B12=0.21 ug; vitamin C=13.76 mg; selenium=3.97 ug; vitamin K=23.21 ug; refuse=1.53%; blocks carb:prot:fat=0.3 : 0.5 : 3.6; ECC=2.6; %cal as carb:prot:fat=11:11:78; DietPoints=3.1

Yield: 12 servings

NYC Nutrilink: N2725^11092,N1303^06443,N519^04025,N2876^11282
NYC Nutrilink: N113^01123,N0^00000

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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=1.57 g; calories=110.4; protein=3.09 g; total fat=5.42 g; saturated fat=1.89 g; monounsaturated fat=2.18 g; polyunsaturated fat=0.82 g; trans fat=0.36 g; cholesterol=100.1 mg; carbohydrate=13.42 g; dietary fiber=0.56 g; total sugars=10.01 g; ash=0.35 g; calcium=15.06 mg; phosphorus=50.72 mg; iron=1.06 mg; sodium=50.5 mg; potassium=53.55 mg; magnesium=12.46 mg; zinc=0.58 mg; copper=0.11 mg; manganese=0.15 mg; vitamin A=203.9 IU; vitamin E=0.16 mg AT; thiamin=0.05 mg; riboflavin=0.08 mg; niacin=0.24 mg; pantothenic acid=0.35 mg; vitamin B6=0.02 mg; folate=19.68 ug DFE; vitamin B12=0.52 ug; caffeine=2.27 mg; selenium=7.38 ug; vitamin K=3.18 ug; refuse=0.%; blocks carb:prot:fat=1.4 : 0.4 : 1.8; ECC=12.9; %cal as carb:prot:fat=47:11:43; DietPoints=2.6

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.

NYC Nutrition Analysis (per serving or yield unit):
water=178 g; calories=380.6; protein=50.18 g; total fat=14.51 g; saturated fat=5.95 g; monounsaturated fat=5.74 g; polyunsaturated fat=0.62 g; cholesterol=95.25 mg; carbohydrate=9.6 g; dietary fiber=0.28 g; total sugars=7.22 g; ash=6.42 g; calcium=72.74 mg; phosphorus=495.8 mg; iron=4.27 mg; sodium=1781 mg; potassium=836.7 mg; magnesium=57.45 mg; zinc=9.5 mg; copper=0.2 mg; manganese=0.27 mg; vitamin A=0.82 IU; vitamin E=0.81 mg AT; thiamin=0.15 mg; riboflavin=0.27 mg; niacin=17.55 mg; pantothenic acid=1.56 mg; vitamin B6=1.41 mg; folate=34.44 ug DFE; vitamin B12=2.68 ug; vitamin C=0.07 mg; selenium=59.23 ug; vitamin K=2.75 ug; refuse=3.44%; blocks carb:prot:fat=1.0 : 7.2 : 4.8; ECC=9.3; %cal as carb:prot:fat=10:54:35; DietPoints=8.8

Contributor: David Shields

NYC Nutrilink: N3744^13068,N4698^16125,N224^02021,N227^02024
NYC Nutrilink: N6030^19334,N223^02020

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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

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 (7.0 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=366.8 g; calories=476.8; protein=54.78 g; total fat=21.76 g; saturated fat=8.97 g; monounsaturated fat=7.15 g; polyunsaturated fat=3.37 g; trans fat=0.61 g; cholesterol=293 mg; carbohydrate=14.15 g; dietary fiber=2.05 g; total sugars=3.27 g; ash=4.66 g; calcium=138.9 mg; phosphorus=559.4 mg; iron=3.37 mg; sodium=649.3 mg; potassium=894.1 mg; magnesium=78.22 mg; zinc=4.47 mg; copper=0.31 mg; manganese=0.21 mg; vitamin A=1447 IU; vitamin E=1.56 mg AT; thiamin=0.32 mg; riboflavin=0.7 mg; niacin=20.77 mg; pantothenic acid=3.55 mg; vitamin B6=1.23 mg; folate=61.37 ug DFE; vitamin B12=1.29 ug; vitamin C=49.12 mg; selenium=47.26 ug; vitamin K=14.8 ug; refuse=27.71%; blocks carb:prot:fat=1.3 : 7.8 : 7.3; ECC=12.1; %cal as carb:prot:fat=12:46:42; DietPoints=11.

Contributor: David Shields 

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 ingredients 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=272.2 g; calories=499.2; protein=65.16 g; total fat=19.06 g; saturated fat=5.29 g; monounsaturated fat=7.14 g; polyunsaturated fat=4.47 g; cholesterol=172.3 mg; carbohydrate=12.9 g; dietary fiber=2.46 g; total sugars=7.52 g; ash=3.74 g; calcium=57.34 mg; phosphorus=416.3 mg; iron=3.1 mg; sodium=449.3 mg; potassium=762.7 mg; magnesium=70.39 mg; zinc=2.79 mg; copper=0.34 mg; manganese=0.21 mg; vitamin A=698.1 IU; vitamin E=2.18 mg AT; thiamin=0.15 mg; riboflavin=0.45 mg; niacin=21.76 mg; pantothenic acid=1.74 mg; vitamin B6=0.84 mg; folate=25.77 ug DFE; vitamin B12=0.49 ug; vitamin C=3.56 mg; selenium=53.75 ug; vitamin K=13.41 ug; refuse=11.81%; blocks carb:prot:fat=1.2 : 9.3 : 6.4; ECC=10.4; %cal as carb:prot:fat=11:54:35; DietPoints=11.1

Please note: the above analysis is with 1 cup homemade beef stock. If you replace it with a chicken bullion cube and a cup of water you will add 50 mg of sodium to each serving.

Contributor: David Shields

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=179.9 g; calories=482.7; protein=32.27 g; total fat=30.55 g; saturated fat=8.17 g; monounsaturated fat=11.44 g; polyunsaturated fat=8.29 g; trans fat=3.14 g; cholesterol=112.8 mg; carbohydrate=18.64 g; dietary fiber=0.67 g; total sugars=3.1 g; ash=3.82 g; calcium=92.86 mg; phosphorus=341.8 mg; iron=2.68 mg; sodium=898.9 mg; potassium=420.6 mg; magnesium=43.53 mg; zinc=2.44 mg; copper=0.18 mg; manganese=0.22 mg; vitamin A=1171 IU; vitamin E=2.86 mg AT; thiamin=0.21 mg; riboflavin=0.32 mg; niacin=12.48 mg; pantothenic acid=1.95 mg; vitamin B6=0.62 mg; folate=36.16 ug DFE; vitamin B12=0.6 ug; vitamin C=3.45 mg; selenium=24.06 ug; vitamin K=43.18 ug; refuse=26.81%; blocks carb:prot:fat=2.0 : 4.6 : 10.2; ECC=18.; %cal as carb:prot:fat=16:27:57; DietPoints=12.1

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 batches
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=305 g; calories=463.7; protein=51.51 g; total fat=19.86 g; saturated fat=6.08 g; monounsaturated fat=8.45 g; polyunsaturated fat=2.94 g; cholesterol=173.5 mg; carbohydrate=17.71 g; dietary fiber=2.04 g; total sugars=2.89 g; ash=4.4 g; calcium=76.86 mg; phosphorus=461.7 mg; iron=3.53 mg; sodium=791.9 mg; potassium=692.9 mg; magnesium=72.37 mg; zinc=3.88 mg; copper=0.19 mg; manganese=0.23 mg; vitamin A=1660 IU; vitamin E=2.36 mg AT; thiamin=0.33 mg; riboflavin=0.5 mg; niacin=20.08 mg; pantothenic acid=2.66 mg; vitamin B6=1.15 mg; folate=73.21 ug DFE; vitamin B12=0.92 ug; vitamin C=10.1 mg; selenium=41.93 ug; vitamin K=10.99 ug; refuse=30.7%; blocks carb:prot:fat=1.7 : 7.4 : 6.6; ECC=15.7; %cal as carb:prot:fat=16:45:39; DietPoints=10.7

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=54.72 g; calories=312.9; protein=4.26 g; total fat=16.62 g; saturated fat=6.48 g; monounsaturated fat=6.16 g; polyunsaturated fat=2.72 g; trans fat=1.44 g; cholesterol=28.35 mg; carbohydrate=37.49 g; dietary fiber=0.68 g; total sugars=25.3 g; ash=1.48 g; calcium=88.51 mg; phosphorus=127.8 mg; iron=0.87 mg; sodium=383.2 mg; potassium=146.4 mg; magnesium=16.22 mg; zinc=0.46 mg; copper=0.06 mg; manganese=0.16 mg; vitamin A=675.9 IU; vitamin E=0.77 mg AT; thiamin=0.1 mg; riboflavin=0.17 mg; niacin=0.94 mg; pantothenic acid=0.36 mg; vitamin B6=0.04 mg; folate=30.23 ug DFE; vitamin B12=0.25 ug; vitamin C=0.42 mg; caffeine=0.35 mg; selenium=5.01 ug; vitamin K=12.82 ug; refuse=0.%; blocks carb:prot:fat=4.1 : 0.6 : 5.5; ECC=36.8; %cal as carb:prot:fat=47:5:47; DietPoints=7.5

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 Fudge Cheesecake - Origanl recipe

cheese/eggs, cheesecake, chocolate, desserts

1/2 cup pecan nuts; toasted, chopped
------- Brownie Layer ------
4 oz chocolate, baking unsweetened
1 cup Butter; softened
2 cup sugar
4 lg (1.75 oz) egg
1 cup flour
1 teaspoon vanilla
1 cup chocolate chip, semisweet
----- Cream Cheese layer ------
32 oz cream cheese
1 3/4 cup sugar
7 lg (1.75 oz) egg
2 teaspoon vanilla
----- Chocolate Glaze -----
24 oz chocolate chip, semisweet
1 cup cream (heavy)

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

CHOCOLATE GLAZE:

Makes about 2 cups

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

NYC Nutrition Analysis (per serving or yield unit): water=46.28 g; calories=624.3; protein=8.76 g; total fat=42.77 g; saturated fat=24.78 g; monounsaturated fat=13.21 g; polyunsaturated fat=2.15 g; cholesterol=171.8 mg; carbohydrate=59.79 g; dietary fiber=3.12 g; total sugars=50.11 g; alcohol=0.19 g; ash=1.28 g; calcium=67.62 mg; phosphorus=173 mg; iron=3 mg; sodium=155.2 mg; potassium=248.5 mg; magnesium=65.38 mg; zinc=1.62 mg; copper=0.43 mg; manganese=0.54 mg; vitamin A=1004 IU; vitamin E=0.81 mg AT; thiamin=0.1 mg; riboflavin=0.31 mg; niacin=0.68 mg; pantothenic acid=0.54 mg; vitamin B6=0.08 mg; folate=35.02 ug DFE; vitamin B12=0.49 ug; vitamin C=0.08 mg; caffeine=26.83 mg; selenium=11.77 ug; vitamin K=4.88 ug; refuse=2.38%; blocks carb:prot:fat=6.3 : 1.3 : 14.3; ECC=56.7; %cal as carb:prot:fat=36:5:58; DietPoints=15.7 (complete analysis)

Yield: 24 servings

Preparation Time: 00:35

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Chocolate Fudge Cheesecake - Dave's version

cheese/eggs, cheesecake, chocolate, desserts

1 1/2 cup chocolate graham cracker; crushed
1/2 cup margarine; melted
------- Brownie Layer ------
2 oz chocolate, baking unsweetened
1/2 cup margarine; softened
1 cup sugar
2 lg (1.75 oz) egg
1/2 cup flour
1/2 teaspoon vanilla
1/2 cup chocolate chip, semisweet
----- Cream Cheese layer ------
16 oz cream cheese
7/8 cup sugar
4 lg (1.75 oz) egg
1 teaspoon vanilla
----- Chocolate Glaze -----
12 oz chocolate chip, semisweet
1/2 cup half & half

The original recipe called for chopped pecans. Due to the number of people I know who cannot eat nuts, I replaced the pecan layer with a chocolate graham cracker layer. You alternately can use chocolate Oreo cookies.

Mix the chocolate graham cracker crumbs and the melted butter. Spread the mixture across the bottom of a greased and floured 9-inch springform pan.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Beat butter and 1 cups sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour, beating at low speed just until blended. Stir in 1/2 teaspoon vanilla and chocolate morsels. Spread over chocolate graham crackers.

Beat cream cheese at medium speed with an electric mixer until smooth; add 7/8 cup sugar, beating until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Stir in teaspoon vanilla. Spread over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. Spread top of the cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

CHOCOLATE GLAZE:

Makes about 2 cups

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

NYC Nutrition Analysis (per serving or yield unit):
water=46.28 g; calories=624.3; protein=8.76 g; total fat=42.77 g; saturated fat=24.78 g; monounsaturated fat=13.21 g; polyunsaturated fat=2.15 g; cholesterol=171.8 mg; arbohydrate=59.79 g; dietary fiber=3.12 g; total sugars=50.11 g; alcohol=0.19 g; ash=1.28 g; calcium=67.62 mg; phosphorus=173 mg; iron=3 mg; sodium=155.2 mg; potassium=248.5 mg; magnesium=65.38 mg; zinc=1.62 mg; copper=0.43 mg; manganese=0.54 mg; vitamin A=1004 IU; vitamin E=0.81 mg AT; thiamin=0.1 mg; riboflavin=0.31 mg; niacin=0.68 mg; pantothenic acid=0.54 mg; vitamin B6=0.08 mg; folate=35.02 ug DFE; vitamin B12=0.49 ug; vitamin C=0.08 mg; caffeine=26.83 mg; selenium=11.77 ug; vitamin K=4.88 ug; refuse=2.38%; blocks carb:prot:fat=6.3 : 1.3 : 14.3; ECC=56.7; %cal as carb:prot:fat=36:5:58; DietPoints=15.7

Contributor: Southern Living, DECEMBER 2005, modified by David Shields

Yield: 24 servings

Preparation Time: 00:35

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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=60.06 g; calories=427.8; protein=6.01 g; total fat=26.48 g; saturated fat=12.8 g; monounsaturated fat=9.31 g; polyunsaturated fat=1.7 g; cholesterol=48.57 mg; carbohydrate=43.33 g; dietary fiber=0.63 g; total sugars=12.54 g; ash=1.82 g; calcium=118.6 mg; phosphorus=126.1 mg; iron=1.24 mg; sodium=374.9 mg; potassium=237.7 mg; magnesium=28.97 mg; zinc=0.68 mg; copper=0.16 mg; manganese=0.18 mg; vitamin A=517.3 IU; vitamin E=0.22 mg AT; thiamin=0.11 mg; riboflavin=0.21 mg; niacin=0.93 mg; pantothenic acid=0.43 mg; vitamin B6=0.04 mg; folate=40.4 ug DFE; vitamin B12=0.28 ug; vitamin C=0.39 mg; caffeine=5.54 mg; selenium=3.08 ug; vitamin K=1.34 ug; refuse=0.%; blocks carb:prot:fat=4.7 : 0.9 : 8.8; ECC=42.7; %cal as carb:prot:fat=40:6:55; DietPoints=10.7

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=59.73 g; calories=275.5; protein=3.55 g; total fat=15.1 g; saturated fat=9.23 g; monounsaturated fat=3.23 g; polyunsaturated fat=1.82 g; cholesterol=40.17 mg; carbohydrate=32.9 g; dietary fiber=0.95 g; total sugars=18.49 g; ash=1.34 g; calcium=71.94 mg; phosphorus=164.6 mg; iron=1.58 mg; sodium=278.8 mg; potassium=136.6 mg; magnesium=20.83 mg; zinc=0.41 mg; copper=0.11 mg; manganese=0.32 mg; vitamin A=136.1 IU; vitamin E=0.48 mg AT; thiamin=0.08 mg; riboflavin=0.11 mg; niacin=0.84 mg; pantothenic acid=0.32 mg; vitamin B6=0.05 mg; folate=67.09 ug DFE; vitamin B12=0.16 ug; vitamin C=0.33 mg; selenium=4.27 ug; vitamin K=1.32 ug; refuse=0.71%; blocks carb:prot:fat=3.6 : 0.5 : 5.0; ECC=32.; %cal as carb:prot:fat=47:5:48; DietPoints=6.6

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 (per serving or yield unit):
water=189.1 g; calories=356.5; protein=38.84 g; total fat=19.35 g; saturated fat=7.73 g; monounsaturated fat=5.46 g; polyunsaturated fat=2.83 g; trans fat=0.46 g; cholesterol=150.3 mg; carbohydrate=5.05 g; dietary fiber=0.25 g; total sugars=2.05 g; ash=3.04 g; calcium=56.99 mg; phosphorus=338.8 mg; iron=2.09 mg; sodium=568.6 mg; potassium=474.1 mg; magnesium=48.17 mg; zinc=2.86 mg; copper=0.16 mg; manganese=0.09 mg; vitamin A=608.4 IU; vitamin E=0.93 mg AT; thiamin=0.15 mg; riboflavin=0.3 mg; niacin=14.23 mg; pantothenic acid=2.07 mg; vitamin B6=0.76 mg; folate=18.44 ug DFE; vitamin B12=0.7 ug; vitamin C=4.95 mg; selenium=28.37 ug; vitamin K=8.32 ug; refuse=35.38%; blocks carb:prot:fat=0.5 : 5.5 : 6.5; ECC=4.8; %cal as carb:prot:fat=6:44:50; DietPoints=8.7

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=359.7 g; calories=481.3; protein=38.97 g; total fat=30.56 g; saturated fat=13.37 g; monounsaturated fat=10.81 g; polyunsaturated fat=1.85 g; trans fat=1.09 g; cholesterol=194.2 mg; carbohydrate=10.73 g; dietary fiber=0.59 g; total sugars=2.86 g; ash=4.87 g; calcium=84.1 mg; phosphorus=394.5 mg; iron=5.13 mg; sodium=1138 mg; potassium=687.4 mg; magnesium=46.36 mg; zinc=8.65 mg; copper=0.25 mg; manganese=0.15 mg; vitamin A=455.1 IU; vitamin E=1.06 mg AT; thiamin=0.17 mg; riboflavin=0.41 mg; niacin=9.3 mg; pantothenic acid=1.5 mg; vitamin B6=0.68 mg; folate=33.93 ug DFE; vitamin B12=4.01 ug; vitamin C=1.42 mg; selenium=35.59 ug; vitamin K=3.58 ug; refuse=0.64%; blocks carb:prot:fat=1.1 : 5.6 : 10.2; ECC=10.1; %cal as carb:prot:fat=9:33:58; DietPoints=12.1

Contributor: David Shields

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 (per serving or yield unit):
water=134.1 g; calories=839.2; protein=64.93 g; total fat=50.15 g; saturated fat=13.88 g; monounsaturated fat=19.51 g; polyunsaturated fat=11.21 g; cholesterol=252 mg; carbohydrate=27.48 g; dietary fiber=1.76 g; total sugars=1.49 g; ash=3.69 g; calcium=96.77 mg; phosphorus=427.7 mg; iron=5.46 mg; sodium=658.5 mg; potassium=576.9 mg; magnesium=61.48 mg; zinc=5.69 mg; copper=0.27 mg; manganese=0.4 mg; vitamin A=1305 IU; vitamin E=1.04 mg AT; thiamin=0.47 mg; riboflavin=0.68 mg; niacin=17.65 mg; pantothenic acid=2.67 mg; vitamin B6=0.7 mg; folate=99.2 ug DFE; vitamin B12=0.84 ug; vitamin C=0.68 mg; selenium=65.5 ug; vitamin K=13.66 ug; refuse=38.98%; blocks carb:prot:fat=2.9 : 9.3 : 16.7; ECC=25.7; %cal as carb:prot:fat=13:32:55; DietPoints=20.7

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=262.7 g; calories=644.7; protein=78.55 g; total fat=29.52 g; saturated fat=9.94 g; monounsaturated fat=12 g; polyunsaturated fat=2.8 g; cholesterol=264.3 mg; carbohydrate=12 g; dietary fiber=0.96 g; total sugars=2.23 g; ash=5.53 g; calcium=48.53 mg; phosphorus=527 mg; iron=7.26 mg; sodium=1145 mg; potassium=863.6 mg; magnesium=59.68 mg; zinc=12.99 mg; copper=0.42 mg; manganese=0.21 mg; vitamin A=190 IU; vitamin E=2.03 mg AT; thiamin=0.22 mg; riboflavin=0.66 mg; niacin=15.75 mg; pantothenic acid=2.63 mg; vitamin B6=1.06 mg; folate=31.77 ug DFE; vitamin B12=4.52 ug; vitamin C=1.13 mg; selenium=84.89 ug; vitamin K=12.22 ug; refuse=0.92%; blocks carb:prot:fat=1.2 : 11.2 : 9.8; ECC=11.; %cal as carb:prot:fat=8:50:42; DietPoints=15.2

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=67.96 g; calories=434; protein=2.92 g; total fat=17.57 g; saturated fat=3.07 g; monounsaturated fat=8.25 g; polyunsaturated fat=5.23 g; trans fat=2.92 g; carbohydrate=68.81 g; dietary fiber=2.74 g; total sugars=47.98 g; ash=1.26 g; calcium=30.9 mg; phosphorus=50.85 mg; iron=1.64 mg; sodium=398.9 mg; potassium=143 mg; magnesium=16.38 mg; zinc=0.35 mg; copper=0.1 mg; manganese=0.43 mg; vitamin A=852.5 IU; vitamin E=1.4 mg AT; thiamin=0.11 mg; riboflavin=0.15 mg; niacin=1.69 mg; pantothenic acid=0.27 mg; vitamin B6=0.06 mg; folate=32.87 ug DFE; vitamin B12=0.02 ug; vitamin C=3.19 mg; caffeine=0.93 mg; selenium=4.72 ug; vitamin K=26.28 ug; refuse=3.79%; blocks carb:prot:fat=7.3 : 0.4 : 5.9; ECC=66.1; %cal as carb:prot:fat=62:3:36; DietPoints=9.6

Contributor: David Shields

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=69.96 g; calories=289.5; protein=21.95 g; total fat=14.62 g; saturated fat=5.71 g; monounsaturated fat=6.21 g; polyunsaturated fat=0.61 g; cholesterol=71.82 mg; carbohydrate=15.69 g; dietary fiber=0.36 g; total sugars=11.12 g; ash=2 g; calcium=18.54 mg; phosphorus=140.4 mg; iron=1.93 mg; sodium=502 mg; potassium=270.4 mg; magnesium=19.99 mg; zinc=5.1 mg; copper=0.11 mg; manganese=0.11 mg; vitamin A=98.04 IU; vitamin E=0.66 mg AT; thiamin=0.05 mg; riboflavin=0.14 mg; niacin=3.31 mg; pantothenic acid=0.45 mg; vitamin B6=0.24 mg; folate=8.83 ug DFE; vitamin B12=1.61 ug; vitamin C=0.75 mg; selenium=20.98 ug; vitamin K=2.14 ug; refuse=12.13%; blocks carb:prot:fat=1.7 : 3.1 : 4.9; ECC=15.3; %cal as carb:prot:fat=22:31:47; DietPoints=6.9

Contributor: David Shields

Yield: 24 servings

NYC Nutrilink: N3478^13373,N1078^06150,N2456^11282

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Dave's Bbq Sauce

bbq, sauces/dips

1 cup lemon juice
2 tablespoon garlic powder
2/3 cup low sodium soy sauce
1 1/3 tablespoon brown sugar
1 cup red wine vinegar
4 cup catsup
1 1/3 tablespoon mustard
2/3 cup Worcestershire sauce

Blend all of the ingredients in 3 quart sauce pan. Bring to a boil and simmer for two hour (I like it thick), stirring occasionally. Pour over ribs or chicken for marinating or BBQing.

Makes 8 cups (32 2 Tbs. servings)

NYC Nutrition Analysis (per serving or yield unit):
water=43.66 g; calories=43.61; protein=0.96 g; total fat=0.15 g; saturated fat=0.02 g; monounsaturated fat=0.03 g; polyunsaturated fat=0.05 g; carbohydrate=10.72 g; dietary fiber=0.24 g; total sugars=8.29 g; ash=2.09 g; calcium=14.89 mg; phosphorus=23.61 mg; iron=0.65 mg; sodium=575.8 mg; potassium=191.1 mg; magnesium=10.08 mg; zinc=0.15 mg; copper=0.09 mg; manganese=0.09 mg; vitamin A=285.9 IU; vitamin E=0.45 mg AT; thiamin=0.02 mg; riboflavin=0.05 mg; niacin=0.63 mg; pantothenic acid=0.05 mg; vitamin B6=0.07 mg; folate=5.41 ug DFE; vitamin C=7.7 mg; selenium=0.53 ug; vitamin K=0.85 ug; refuse=0.%; blocks carb:prot:fat=1.2 : 0.1 : 0.1; ECC=10.5; %cal as carb:prot:fat=89:8:3; DietPoints=0.8

Contributor: David Shields

Yield: 32 servings

NYC Nutrilink: N1897^09154,N192^02020,N4403^16424,N5503^19334
NYC Nutrilink: N219^02048,N2954^11935,N217^02046,U4^00000

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Dave's Fire Sauce

sauces/dips

6 oz tomato paste
8 lg (0.5 oz) jalapeno pepper; puree
1 cup water
4 tablespoon vinegar
2 tablespoon chili powder
2 tablespoon onion powder
2 tablespoon corn starch
2 tablespoon ground red pepper
1 teaspoon sugar
1/2 teaspoon garlic powder

Puree the peppers with 1/2 cup of water. In another pan mix the tomato paste and the other 1/2 cup of water. Stir in the pureed pepper and the rest of the ingredients. Bring to a boil and cook for 3 minutes. Either once the sauce has cooled pour into a sealed container and refrigerate or can while it is hot, pressure canning if making in quantity.

Makes 6 cups (144 one Tsp. servings)

For 3 lbs or ~64 jalapeno pepper the ingredients which will fills 26 one half pint jars are:

48 oz tomato paste 3 lb jalapeno pepper; puree 8 cup water 2 cup vinegar 1 cup chili powder 1 cup onion powder 1 cup corn starch 1 cup ground red pepper 2.5 tablespoon sugar 1 1/2 teaspoon garlic powder

NYC Nutrition Analysis (per serving or yield unit):
water=89.99 g; calories=64.13; protein=2.43 g; total fat=1.02 g; saturated fat=0.18 g; monounsaturated fat=0.17 g; polyunsaturated fat=0.45 g; cholesterol=0.34 mg; carbohydrate=13.39 g; dietary fiber=3.42 g; total sugars=4.67 g; ash=1.37 g; calcium=33.27 mg; phosphorus=53.53 mg; iron=1.62 mg; sodium=57.89 mg; potassium=448.3 mg; magnesium=26.48 mg; zinc=0.45 mg; copper=0.17 mg; manganese=0.29 mg; vitamin A=2061 IU; vitamin E=2.57 mg AT; thiamin=0.07 mg; riboflavin=0.09 mg; niacin=1.45 mg; pantothenic acid=0.11 mg; vitamin B6=0.31 mg; folate=18.38 ug DFE; vitamin B12=0.02 ug; vitamin C=18.07 mg; selenium=2.45 ug; vitamin K=9.22 ug; refuse=1.39%; blocks carb:prot:fat=1.1 : 0.3 : 0.3; ECC=10.; %cal as carb:prot:fat=74:13:13; DietPoints=1.

Contributor: David Shields

Yield: 6 cups

NYC Nutrilink: N2638^11546,N2993^11979,N3941^14429,N219^02048
NYC Nutrilink: N181^02009,N198^02026,N5614^20027,N203^02031
NYC Nutrilink: N4070^15107,N192^02020

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Dave's Macaroni Salad

Dave's Macaroni Salad

appetizers, salads

1 1/2 cup elbow macaroni; uncooked
1 cup no fat 1000 island salad dressing
1/2 cup olive oil
1 1/2 tablespoon mustard
2 tablespoon vinegar
1 lg (5.3 oz) green pepper
1 lg (5.3 oz) red pepper
3 lg (1.75 oz) egg; hard cooked, sliced
1/2 teaspoon Salt
1/2 teaspoon pepper

In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. Boil macaroni 11-12 minutes, rinse and drain. Add onions, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat.

NYC Nutrition Analysis (per serving or yield unit):
water=31.1 g; calories=218.8; protein=5.48 g; total fat=11.44 g; saturated fat=1.71 g; monounsaturated fat=6.61 g; polyunsaturated fat=2.18 g; cholesterol=41.03 mg; carbohydrate=26.3 g; dietary fiber=3.68 g; total sugars=4.53 g; ash=1.6 g; calcium=29.97 mg; phosphorus=93.26 mg; iron=1.89 mg; sodium=235.5 mg; potassium=303 mg; magnesium=30.16 mg; zinc=0.7 mg; copper=0.12 mg; manganese=0.44 mg; vitamin A=4036 IU; vitamin E=4.08 mg AT; thiamin=0.25 mg; riboflavin=0.23 mg; niacin=2.54 mg; pantothenic acid=0.24 mg; vitamin B6=0.3 mg; folate=102.6 ug DFE; vitamin B12=0.12 ug; vitamin C=14.99 mg; selenium=18.35 ug; vitamin K=16.71 ug; refuse=3.69%; blocks carb:prot:fat=2.5 : 0.8 : 3.8; ECC=22.6; %cal as carb:prot:fat=46:10:45; DietPoints=5.

Contributor: David Shields

Yield: 16 1/2 c serving

NYC Nutrilink: N5679^20099,N509^04023,N523^04053,N217^02046
NYC Nutrilink: N219^02048,N2491^11333,N203^02031,N113^01123
NYC Nutrilink: N218^02047,N202^02030

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Dave's Spaghetti Sauce

Italian, pasta, sauces/dips, spaghetti, tomato

2 tablespoon margarine
4 clove garlic; minced
1 lg (5.3 oz) onion; chopped
1 lg (5.75 oz) green pepper; chopped
2 cup beef stock; defatted
1 can (6 oz) Tomato paste
1 can (8 oz) tomato sauce
1 can (10 oz) tomato soup
1 quart whole tomatoes - no added salt; diced
1 package (12 oz) mushroom; chopped
2 tablespoon Worcestershire sauce
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon marjoram
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 teaspoon Salt
1 teaspoon pepper
2 cup water
- - - - - Optional - - - - -
40 1 inch meat balls; fully cooked

This recipe produces a nice thick spaghetti sauce that freezes well.

Melt margarine in large stockpot. Saute garlic and onion until translucent. Add pepper and cook 2 minutes longer.

Add beef stock, canned goods, water, Worcestershire sauce, and spices. Stir until well blended. bring to a boil, reduce heat, and simmer for 60 - 90 minutes.

Note: commercial beef stock, bullion, etc is VERY high salt. Homemade beef stock has no salt added and is very low salt.

NYC Nutrition Analysis - WITHOUT meatballs (per serving or yield unit):
water=128 g; calories=40.71; protein=1.98 g; total fat=1 g; saturated fat=0.19 g; monounsaturated fat=0.4 g; polyunsaturated fat=0.3 g; trans fat=0.15 g; carbohydrate=7.33 g; dietary fiber=1.49 g; total sugars=4.16 g; ash=1.61 g; calcium=30.39 mg; phosphorus=43.63 mg; iron=1.25 mg; sodium=338.1 mg; potassium=328.4 mg; magnesium=16.19 mg; zinc=0.3 mg; copper=0.16 mg; manganese=0.13 mg; vitamin A=322.4 IU; vitamin E=0.87 mg AT; thiamin=0.06 mg; riboflavin=0.13 mg; niacin=1.46 mg; pantothenic acid=0.32 mg; vitamin B6=0.14 mg; folate=10.49 ug DFE; vitamin B12=0.01 ug; vitamin C=14.18 mg; selenium=2.72 ug; vitamin K=7.18 ug; refuse=1.67%; blocks carb:prot:fat=0.6 : 0.3 : 0.3; ECC=5.8; %cal as carb:prot:fat=63:17:19; DietPoints=0.6

Contributor: David Shields
Yield: 24 servings
NYC Nutrilink: N530^04071,N2401^11215,N2456^11282,N2491^11333
NYC Nutrilink: N3941^14429,N2908^11887,N2641^11549,N1087^06159
NYC Nutrilink: N1046^06112,N2437^11260,U4^00000,N201^02029
NYC Nutrilink: N199^02027,N195^02023,N210^02038,N226^02063
NYC Nutrilink: N213^02042,N218^02047,N202^02030,N3941^14429
NYC Nutrilink: N0^00000,N0^00000

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Dave's Spaghetti/Pizza Sauce

Dave's Spaghetti/Pizza Sauce

Italian, pizza, sauces/dips, tomato

4 can tomatoes; 15 oz can salt free
2 can Tomato paste; 18 oz can salt free
2 tablespoon garlic powder
3 tablespoon marjoram
2 tablespoon basil
2 tablespoon parsley
2 tablespoon oregano
1 bay leaf
1 cup beef stock
1 Or 2 beef bouillon cubes

Slice up the tomatoes (I puree the tomatoes in a food processor) and put into the crock pot. Add the tomato paste and beef stock (or low salt beef bullion). Cook on low setting 6-8 hours (or longer if desired). Add the rest of the ingredients and cook another 45 minutes to an hour.

Makes 3 quarts.

FOR PASTA: to the above add 1 Lb. of browned ground beef.

NOTE: When on hand, I substitute 4 lbs. of fresh tomatoes for the cans of whole tomatoes.

Contributor: David Shields

Yield: 24 one cup serving

NYC Nutrilink: N0^00000,N2908^11887,N192^02020,N195^02023
NYC Nutrilink: N175^02003,N201^02029,N199^02027,N176^02004
NYC Nutrilink: N1214^06476,N0^00000

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Derry's Spaghetti Meat Sauce

meats, pasta, sauces, spaghetti

18 oz Tomato paste
36 oz tomato sauce
1 bell peppers (red, green, yellow); chopped
1 lg onion; chopped
8 oz mushroom; sliced
1 tablespoon basil
1 tablespoon oregano
1 tablespoon garlic powder
1 teaspoon pepper, red; (cracked pepper)
2 lb ground beef

Brown and drain the ground beef reserving the drippings. In same pan sauté the green pepper, onion, mushrooms and drain off the remaining liquid. In a large sauce pan combine the ground beef, veggies, and the remaining ingredients and simmer 30-45 minutes.

NYC Nutrition Analysis (per serving or yield unit):
water=194.2 g; calories=277.6; protein=24.43 g; total fat=13.63 g; saturated fat=5.08 g; monounsaturated fat=5.88 g; polyunsaturated fat=0.57 g; trans fat=0.92 g; cholesterol=67.28 mg; carbohydrate=16.12 g; dietary fiber=3.99 g; total sugars=10.14 g; ash=4.13 g; calcium=61.18 mg; phosphorus=256.5 mg; iron=4.64 mg; sodium=853 mg; potassium=1129 mg; magnesium=55.72 mg; zinc=5.46 mg; copper=0.41 mg; manganese=0.3 mg; vitamin A=1160 IU; vitamin E=3.57 mg AT; thiamin=0.12 mg; riboflavin=0.35 mg; niacin=7.36 mg; pantothenic acid=1.26 mg; vitamin B6=0.59 mg; folate=31.44 ug DFE; vitamin B12=2.17 ug; vitamin C=30.12 mg; selenium=20.95 ug; vitamin K=14.39 ug; refuse=1.9%; blocks carb:prot:fat=1.3 : 3.5 : 4.5; ECC=12.1; %cal as carb:prot:fat=23:34:43; DietPoints=5.9

Contributor: Derry Skidmore

Yield: 3 quarts

NYC Nutrilink: N3502^11887,N3235^11549,N3073^11333,N3035^11282
NYC Nutrilink: N3014^11260,N206^02003,N230^02027,N223^02020
NYC Nutrilink: N234^02031,N6928^23575

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Double Breaded Oven Fried Chicken

Double Breaded Oven Fried Chicken

chicken, main dish, meats, poultry

4 lb chicken; cut into pieces
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
1 cup margarine; melted

Lightly beat the eggs and in a separate bowl, mix the flour and all the spices. Melt the butter and put into a bowl. Dip the chicken in the egg and roll in the seasoned flower. Next, dip the chicken in the melted margarine and roll in the bread crumbs.

Bake the chicken 50 - 60 minutes in a oven preheated to 375

NYC Nutrition Analysis (per serving or yield unit):
water=194.4 g; calories=582; protein=54.61 g; total fat=26.85 g; saturated fat=5.58 g; monounsaturated fat=11.24 g; polyunsaturated fat=7.21 g; trans fat=3.64 g; cholesterol=211.2 mg; carbohydrate=27.59 g; dietary fiber=1.74 g; total sugars=1.49 g; ash=4.3 g; calcium=82.24 mg; phosphorus=475.2 mg; iron=4.24 mg; sodium=860.5 mg; potassium=627 mg; magnesium=73.18 mg; zinc=4.08 mg; copper=0.22 mg; manganese=0.37 mg; vitamin A=1656 IU; vitamin E=2.31 mg AT; thiamin=0.5 mg; riboflavin=0.56 mg; niacin=21.1 mg; pantothenic acid=2.79 mg; vitamin B6=1.06 mg; folate=101.7 ug DFE; vitamin B12=1.09 ug; vitamin C=5.92 mg; selenium=50.03 ug; vitamin K=35.63 ug; refuse=39.05%; blocks carb:prot:fat=2.9 : 7.8 : 9.0; ECC=25.8; %cal as carb:prot:fat=19:38:42; DietPoints=13.6

Contributor: David Shields 

Yield: 8 servings

NYC Nutrilink: N661^05011,N4798^18079,N5662^20081,N218^02047
NYC Nutrilink: N202^02030,N200^02028,N192^02020,N113^01123
NYC Nutrilink: N599^04522

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Double Fudge Cream Cheese Brownies

brownie, chocolate, desserts

10 tablespoon margarine
4 oz unseasoned baking chocolate
2 1/4 cup Sugar
1 1/2 cup flour
1 tablespoon flour
5 lg (1.75 oz) egg
1 teaspoon baking powder
2 1/2 teaspoon vanilla
6 oz chocolate chip, semisweet
4 oz cream cheese; softened

In a 2 double boiler, melt 1 cup of margarine and the unsweetened chocolate stirring occasionally. Stir in 2 cups of sugar, 1 1/2 cups of flour, 4 eggs, the baking powder, and 2 tsp of vanilla. Fold in the chocolate chips and spread half of the batter into a greased 13" x 9" baking pan. In a small bowl, stir the remaining sugar, margarine, egg, flour, and cream cheese. Spread over the brownie mixture, then spoon the remaining batter over the cream cheese mixture. In an oven preheated to 350 deg., bake 30-35 minutes until the brownies begin to pull away from the sides of the pan.

NYC Nutrition Analysis (per serving or yield unit):
water=8.27 g; calories=135.9; protein=2.03 g; total fat=6.39 g; saturated fat=2.72 g; monounsaturated fat=2 g; polyunsaturated fat=0.79 g; trans fat=0.46 g; cholesterol=29.48 mg; carbohydrate=18.97 g; dietary fiber=0.89 g; total sugars=13.66 g; ash=0.45 g; calcium=18.75 mg; phosphorus=34.73 mg; iron=0.99 mg; sodium=59.04 mg; potassium=42.47 mg; magnesium=11.48 mg; zinc=0.39 mg; copper=0.11 mg; manganese=0.16 mg; vitamin A=199.2 IU; vitamin E=0.26 mg AT; thiamin=0.05 mg; riboflavin=0.06 mg; niacin=0.35 mg; pantothenic acid=0.13 mg; vitamin B6=0.01 mg; folate=18.74 ug DFE; vitamin B12=0.09 ug; caffeine=2.27 mg; selenium=4.04 ug; vitamin K=4.02 ug; refuse=2.06%; blocks carb:prot:fat=2.0 : 0.3 : 2.1; ECC=18.1; %cal as carb:prot:fat=54:6:41; DietPoints=3.2

Contributor: Posted on Genie, from The Budget, 8/7/91

Yield: 40 1"x1" sq.

NYC Nutrilink: N530^04071,N5314^19078,N5504^19335,N5662^20081
NYC Nutrilink: N5662^20081,N113^01123,N5042^18369,N5662^20081
NYC Nutrilink: N5368^19139,N18^01017

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Easy Beef Stock

soups/stock

Save the drippings from ANYTHING that is beef, such as cooked ground beef, steaks, beef roast, etc. If the drippings aren't liquid (i.e.. stuck to the pan), put just enough water in the pan and simmer to de glaze the bottom of the pan.

Put the drippings in a quart sized container and put in the freezer. Once the container is full, thaw in the microwave and pour into another container that has a wide enough opening that you can easily remove the drippings after refreezing. Put container back into the freezer over nite.

After removing the frozen drippings from the container, chip off the layer of fat that is now on the top. What you will have is defatted FLAVOR!!

I then cut the remaining block into 4 pieces and use one when a recipe calls for a cup of beef stock.

In our house, we use 93% lean ground beef and the frozen drippings will have about 1/2" of fat to remove. Before I started watching my fat intake, I would have upto 50% of the drippings be fat before I removed it when using 70% lean ground beef.

Contributor: David Shields


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Easy Sloppy Joe Pie

bbq, beef, casserole, main dish

1 lb ground beef, lean
1 cup onion; chopped
1 can (15 oz) Manwich sauce
1 cup cheddar cheese; shredded
1 cup bisquick baking mix
1/2 cup milk
1 lg (1.75 oz) egg

Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.

Stir remaining ingredients until blended. Pour over beef mixture.

Bake about 30 minutes or until golden brown.

NYC Nutrition Analysis (per serving or yield unit):
water=164.4 g; calories=376.5; protein=30.75 g; total fat=20.6 g; saturated fat=11.54 g; monounsaturated fat=5.76 g; polyunsaturated fat=0.7 g; trans fat=1.26 g; cholesterol=124.9 mg; carbohydrate=23.83 g; dietary fiber=2.06 g; total sugars=2.98 g; ash=7.12 g; calcium=330.9 mg; phosphorus=398.1 mg; iron=2.29 mg; sodium=985.3 mg; potassium=387.5 mg; magnesium=34.61 mg; zinc=5.3 mg; copper=0.09 mg; manganese=0.05 mg; vitamin A=769.2 IU; vitamin E=0.42 mg AT; thiamin=0.07 mg; riboflavin=0.36 mg; niacin=4.24 mg; pantothenic acid=0.88 mg; vitamin B6=0.38 mg; folate=21.06 ug DFE; vitamin B12=2.22 ug; vitamin C=4.86 mg; selenium=21.92 ug; vitamin K=1.48 ug; refuse=1.4%; blocks carb:prot:fat=2.4 : 4.4 : 6.9; ECC=21.8; %cal as carb:prot:fat=24:30:46; DietPoints=8.8

Contributor: bettycrocker.com

Yield: 6 servings

NYC Nutrilink: N6805^23557,N2876^11282,U6^00000,N10^01009
NYC Nutrilink: U17^93030,N75^01081,N113^01123

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Egg Sandwiches

egg, omelet

2 eggs
1 teaspoon bacon bits
1/4 teaspoon paprika
6 green olives
1/4 teaspoon Worcestershire sauce
1 teaspoon milk
4 slices bread
mustard
2 slices American cheese

Mix all of the ingredients except the mustard, cheese, and bread. Pour the egg mixture into an oiled skillet and cook over medium heat, stirring constantly with a spatula. When about half solid, remove from heat, shape into sandwiches, lay on the slices of cheese, cover, and replace on the burner long enough to melt the cheese. While the cheese is melting, spread mustard on the bread. Cut the omelet into squares and place between two slices of bread.

NYC Nutrition Analysis (per serving or yield unit):
water=38.81 g; calories=527; protein=32.44 g; total fat=30 g; saturated fat=10.35 g; monounsaturated fat=11.41 g; polyunsaturated fat=3.93 g; cholesterol=1014 mg; carbohydrate=29.61 g; dietary fiber=1.73 g; total sugars=2.39 g; ash=4.08 g; calcium=304.6 mg; phosphorus=495.3 mg; iron=6.59 mg; sodium=928.2 mg; potassium=401.3 mg; magnesium=44.64 mg; zinc=3.9 mg; copper=0.3 mg; manganese=0.32 mg; vitamin A=1356 IU; vitamin E=0.44 mg AT; thiamin=0.41 mg; riboflavin=0.88 mg; niacin=2.41 mg; pantothenic acid=3.65 mg; vitamin B6=0.29 mg; folate=184.3 ug DFE; vitamin B12=5.51 ug; vitamin C=0.43 mg; selenium=72.39 ug; vitamin K=1.92 ug; refuse=0.%; blocks carb:prot:fat=3.1 : 4.6 : 10.0; ECC=27.9; %cal as carb:prot:fat=23:25:52; DietPoints=12.7

Contributor: David Shields

Yield: 2 servings

NYC Nutrilink: N123^01134,N7423^43212,N231^02028,N2339^09193
NYC Nutrilink: N1549^06971,N74^01081,N5318^18069,N248^02046
NYC Nutrilink: N46^01045

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