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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French Silk Chocolate Pie

breakfast, egg

1 box (198 g) Pillsbury refrigerated pie crusts
----- Filling -----
3 oz chocolate, baking unsweetened; melted
1 cup Butter; softened
1 cup sugar
1/2 teaspoon vanilla
4 lg (1.75 oz) egg; pasteurized
----- OR -----
1 cup egg product, fat & cholesterol free

Heat oven to 450°FA. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

PLEASE NOTE: use butter not margarine!

* * * * Analysts with eggs * * * *

NYC Nutrition Analysis (per serving or yield unit):
water=26.16 g; calories=515; protein=5.57 g; total fat=38.14 g; saturated fat=21.53 g; monounsaturated fat=11.55 g; polyunsaturated fat=2.3 g; cholesterol=165.9 mg; carbohydrate=42.9 g; dietary fiber=2.11 g; total sugars=25.29 g; alcohol=0.09 g; ash=0.96 g; calcium=33.94 mg; phosphorus=109.6 mg; iron=2.61 mg; sodium=157.5 mg; potassium=149.7 mg; magnesium=40.57 mg; zinc=1.38 mg; copper=0.39 mg; manganese=0.51 mg; vitamin A=829.9 I; vitamin E=0.95 mg AT; thiamin=0.07 mg; riboflavin=0.15 mg; niacin=0.49 mg; pantothenic acid=0.48 mg; vitamin B6=0.04 mg; folate=27.12 ug DFE; vitamin B12=0.37 ug; caffeine=8.5 mg; selenium=10.27 ug; vitamin K=3.19 ug; refuse=2.61%; blocks carb:prot:fat=4.5 : 0.8 : 12.7; ECC=40.8; %cal as carb:prot:fat=32:4:64; DietPoints=13.3 (complete analysis)

* * * * Analysts with fat and cholesterol free egg product * * * *

NYC Nutrition Analysis (per serving or yield unit):
water=33.45 g; calories=493.9; protein=5.46 g; total fat=35.68 g; saturated fat=20.76 g; monounsaturated fat=10.6 g; polyunsaturated fat=1.96 g; cholesterol=61.01 mg; carbohydrate=43.3 g; dietary fiber=2.11 g; total sugars=25.7 g; alcohol=0.09 g; ash=1.14 g; calcium=42.7 mg; phosphorus=83.82 mg; iron=2.75 mg; sodium=182.5 mg; potassium=180.4 mg; magnesium=42.09 mg; zinc=1.4 mg; copper=0.37 mg; manganese=0.5 mg; vitamin A=776.6 IU; vitamin E=1.19 mg AT; thiamin=0.09 mg; riboflavin=0.15 mg; niacin=0.52 mg; pantothenic acid=0.62 mg; vitamin B6=0.05 mg; folate=20.26 ug DFE; vitamin B12=0.15 ug; vitamin C=0.15 mg; caffeine=8.5 mg; selenium=14.8 ug; vitamin K=3.18 ug; refuse=0.%; blocks carb:prot:fat=4.6 : 0.8 : 11.9; ECC=41.2; %cal as carb:prot:fat=34:4:62; DietPoints=12.7 (complete analysis)

Notes: http://www.pillsbury.com/pie

Yield: 8 servings

NYC Nutrilink: N0^00000,N5750^18946,N0^00000,N5825^19078
NYC Nutrilink: N132^01145,N6031^19335,N252^02050,N112^01123
NYC Nutrilink: N0^00000,N0^00000

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French Toast

breakfast, egg

1.5 cup flour
1 tablespoon baking powder
1/4 teaspoon Salt
1.25 cup milk
2 lg (1.75 oz) egg
1/2 teaspoon Vanilla

Mix dry ingredients in a bowl. In a separate bowl, beat eggs into milk, stir in dry ingredients. Dip bread into batter and deep fry till golden brown.

Contributor: Dorothy Van Steen burg

NYC Nutrilink: N5662^20081,N5042^18369,N218^02047,N75^01081
NYC Nutrilink: N113^01123,N221^02050

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French Toast Bake

breads, breakfast, cheese/eggs

1/4 cup Butter; melted
2 can (12 oz) cinnamon rolls
6 lg (1.75 oz) egg
1/2 cup whipping cream
2 teaspoon Cinnamon
2 teaspoon vanilla
1 cup pecan nuts; chopped
1 cup maple syrup
------ Garnish ------
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup; if desired

Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.


NOTE: analysis is without powdered sugar and the maple syrup listed in the garnish.

NYC Nutrition Analysis (per serving or yield unit): water=51.99 g; calories=418.1; protein=6.79 g; total fat=22.99 g; saturated fat=8 g; monounsaturated fat=6.71 g; polyunsaturated fat=2.58 g; trans fat=2.58 g; cholesterol=128.8 mg; carbohydrate=47.9 g; dietary fiber=1.73 g; total sugars=19.17 g; alcohol=0.25 g; ash=2.45 g; calcium=32.35 mg; phosphorus=82.55 mg; iron=1.66 mg; sodium=498.9 mg; potassium=85.98 mg; magnesium=15.63 mg; zinc=0.74 mg; copper=0.14 mg; manganese=0.51 mg; vitamin A=392.4 IU; vitamin E=0.59 mg AT; thiamin=0.09 mg; riboflavin=0.15 mg; niacin=0.14 mg; pantothenic acid=0.47 mg; vitamin B6=0.06 mg; folate=14.22 ug DFE; vitamin B12=0.35 ug; vitamin C=0.18 mg; selenium=8.32 ug; vitamin K=1.18 ug; refuse=5.46%; blocks carb:prot:fat=5.1 : 1.0 : 7.7; ECC=46.2; %cal as carb:prot:fat=45:6:49; DietPoints=10.1


Contributor: http://www.pillsbury.com

Yield: 12 servings

NYC Nutrilink: N132^01145,N5728^18635,N112^01123,N53^01053
NYC Nutrilink: N213^02010,N252^02050,N3678^12142,N5875^19129
NYC Nutrilink: N0^00000,N0^00000,N6031^19335,N0^00000

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Fresh Tomato Salsa

condiment, garlic, mexican, sauces/dips

7 cup tomato; chopped
1 cup onion; chopped
1 cup green pepper; chopped
2 pepper (.493 oz) pepper, jalepeno; chopped
2 tablespoon lemon juice
1 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon basil

Blanch the tomatoes 4 minutes to loosen the skin. Core the tomotes and remove the skin. Corsely chop in the tomatoes in a food processor.

Combine all ingredients in a 6 quart pot, mix well. cover; and simmer for 30 minutes.

If salsa is to be consumed within a week, store in refrigerator. If salsa is to be stored longer - it needs to be canned by normal processes.

Makes 3 quarts.

NYC Nutrition Analysis (per serving or yield unit): water=23.86 g; calories=5.91; protein=0.26 g; total fat=0.05 g; saturated fat=0.01 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.02 g; carbohydrate=1.33 g; dietary fiber=0.37 g; total sugars=0.71 g; ash=0.13 g; calcium=3.95 mg; phosphorus=6.83 mg; iron=0.1 mg; sodium=1.27 mg; potassium=58.68 mg; magnesium=3.05 mg; zinc=0.05 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=178.1 IU; vitamin E=0.13 mg AT; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.14 mg; pantothenic acid=0.03 mg; vitamin B6=0.03 mg; folate=4.14 ug DFE; vitamin C=4.98 mg; selenium=0.05 ug; vitamin K=2.26 ug; refuse=9.66%; blocks carb:prot:fat=0.1 : 0.0 : 0.0; ECC=1.; %cal as carb:prot:fat=78:15:7; DietPoints=0.1


Contributor: David Shields

Yield: 64 tablespoons

NYC Nutrilink: N3226^11529,N3035^11282,N3073^11333,N3588^11979
NYC Nutrilink: N2313^09152,N223^02020,N230^02027,N206^02003

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Garlic And Sour Cream Chicken

chicken, garlic, main dish, marinade

4 lb chicken; cut into pieces
----MARINADE----
8 oz sour cream
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3/4 teaspoon Salt
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce

MARINADE: Combine ingredients and evenly coat chicken and let sit in baking pan for about 1/2 hour at room temperature. Then bake 50 - 60 minutes in an oven preheated to 350 degrees.

NOTE: I had better results when using regular or low fat sour cream as compared to fat free sour cream.

NYC Nutrition Analysis (per serving or yield unit):
water=164.1 g; calories=507.9; protein=68.34 g; total fat=23.21 g; saturated fat=10.02 g; monounsaturated fat=7.04 g; polyunsaturated fat=3.8 g; cholesterol=190.5 mg; carbohydrate=2.41 g; dietary fiber=0.1 g; total sugars=2.02 g; ash=2.94 g; calcium=34.42 mg; phosphorus=500.2 mg; iron=2.65 mg; sodium=418.6 mg; potassium=615.6 mg; magnesium=63.74 mg; zinc=2.66 mg; copper=0.14 mg; manganese=0.08 mg; vitamin A=287.8 IU; vitamin E=0.87 mg AT; thiamin=0.15 mg; riboflavin=0.27 mg; niacin=28.85 mg; pantothenic acid=2.13 mg; vitamin B6=1.28 mg; folate=9.57 ug DFE; vitamin B12=0.73 ug; vitamin C=0.69 mg; selenium=56.79 ug; vitamin K=2.27 ug; refuse=16.65%; blocks carb:prot:fat=0.3 : 9.8 : 7.7; ECC=2.3; %cal as carb:prot:fat=2:56:42; DietPoints=12.1

Contributor: Marinades Make Ordinary Goods Extraordinary by Dona Z.

Yield: 8 servings

NYC Nutrilink: N710^05060,N0^00000,N68^01074,N1896^09153
NYC Nutrilink: N192^02020,N202^02030,N218^02047,N200^02028
NYC Nutrilink: U4^00000

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Home Made Cake Mix

cakes

1 box (19 oz) yellow cake mix
1 box (3 oz) vanilla pudding mix (instant)
1/2 cup oil
1 cup hot water
4 lg (1.75 oz) egg
1 teaspoon vanilla

Combine all ingredients in a large bowl. Beat at medium speed on electric mixer for 4 minutes. Bake in a greased 10" tube pan (or bundt pan) at 350 (325 for dark pans) for about 45-50 minutes.

For the following variations of this recipe, substitute as directed for the yellow cake mix & vanilla pudding. All other ingredients remain the same.

Mocha cake: White cake mix: Instant chocolate pudding; 1 tsp instant coffee

Cherry cake: Cherry cake mix; Instant Vanilla pudding

Chocolate Cake: Chocolate cake mix; Instant chocolate pudding

Lemon cake: White cake mix; (or Lemon Supreme) 1 tsp. lemon juice ,1/4 c poppy seeds (soaked) (optional)

Strawberry cake: White cake mix; Instant strawberry pudding

Butterscotch cake: White cake mix; Instant butterscotch pudding

Dave's note: For 8" pans bake 35 - 38 minutes. For 9" pans bake 30 - 33 minutes. For 11" x 9" bake 35 - 38 minutes. for 24 cupcakes cook 19 - 22 minutes.

Contributor: Second Helpings Please

Yield: 1 cake

NYC Nutrilink: N0^00000,N5420^19202,N596^04518,N3941^14429
NYC Nutrilink: N113^01123,N5662^20081

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Horseradish

condiment, sauces/dips

1 cup horseradish root; peeled & diced
3/4 cup vinegar
2 teaspoon sugar
1/4 teaspoon Salt

In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator or put the jars in the freezer. Fridged, horeradish is good for 3 months. Frozen, it is good for 6 months.

If you want milder horseradish, add vinegar at the same time as the sugar and salt. That stops the enzymatic action that causes heat. The longer it sits, the hotter the horseradish will get, up to a maximum of 3 minutes. So if you want it really fiery, grind it and let it sit 3 minues (maximum) and then add the vinegar.

Makes 2 cups.

NYC Nutrition Analysis (per teaspoon):
water=3.52 g; calories=4.68; carbohydrate=0.84 g; total sugars=0.18 g; ash=0.03 g; calcium=8.23 mg; phosphorus=0.15 mg; iron=0.05 mg; sodium=12.36 mg; potassium=0.08 mg; magnesium=0.04 mg; selenium=0.02 ug; refuse=0.%; blocks carb:prot:fat=0.1 : 0.0 : 0.0; ECC=0.8; %cal as carb:prot:fat=100:0:0; DietPoints=0.1 (complete analysis)

Yield: 48 teaspoons

NYC Nutrilink: U22^56009,N255^02053,N6031^19335,N249^02047

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Hot Appetizer Pie

appetizers, beef, cheese/eggs, condiment, sauces/dips

1 8 oz cream cheese; softened
2 tablespoon milk
1 2 1/2 oz jar dried beef
2 tablespoon green bell pepper; finely chopped
2 tablespoon onion; finely chopped
1/2 teaspoon pepper
1/2 cup sour cream
1/4 cup walnuts

Soften cream cheese and blend with milk. Mix other ingredients with cheese mixture except nuts. Pat into pan. Spread 1/4 cup chopped nuts over top. Bake at 350 degrees for 15 minutes. Serve hot with crackers, pretzels or chips.

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Impossible Quiche

beef, breakfast, casserole, cheese/eggs, egg

1 cup bacon; crumbled
4 oz swiss cheese; shredded
1/3 cup onion; finely chopped
2 cup milk
1/2 cup bisquick baking mix
4 lg (1.75 oz) egg
1/4 teaspoon Salt
1/8 teaspoon pepper ----- Optional -----
1/2 cup mushroom; chopped
1/4 cup olives; chopped
1/2 lb sausage, maple; cooked

NOTE: 12 strips or 1 lb of uncooked bacon = 1 cup of cooked bacon.

Preheat your oven to 350 degrees (F) and lightly grease a 9 inch square baking dish. Sprinkle the crumbled bacon, shredded cheese and onion over the bottom of the pie plate.

Put the rest of the ingredients into your blender and give them a spin - blend at high speed for one minute.

Pour the blender contents into the pie plate, and put the pie plate into the oven for 50-55 minutes. Bake until the top is golden brown and the quiche passes the knife-in-the-center test.

Let your Impossible Quiche stand for a few minutes before cutting - at least five minutes. And if the whole thing doesn't immediately disappear, refrigerate any leftovers.

Dave's Note: we garnish it with salsa and sour cream.

NYC Nutrition Analysis (per serving or yield unit): water=116.8 g; calories=422; protein=27.94 g; total fat=27.9 g; saturated fat=11.32 g; monounsaturated fat=10.41 g; polyunsaturated fat=2.49 g; trans fat=0.5 g; cholesterol=207.2 mg; carbohydrate=13.7 g; dietary fiber=0.41 g; total sugars=5.44 g; ash=4.74 g; calcium=290.9 mg; phosphorus=475 mg; iron=1.29 mg; sodium=1263 mg; potassium=444.5 mg; magnesium=38.26 mg; zinc=2.96 mg; copper=0.12 mg; manganese=0.04 mg; vitamin A=336.9 IU; vitamin E=0.55 mg AT; thiamin=0.24 mg; riboflavin=0.48 mg; niacin=4.51 mg; pantothenic acid=1.34 mg; vitamin B6=0.25 mg; folate=24.08 ug DFE; vitamin B12=1.9 ug; vitamin C=1.57 mg; selenium=40.55 ug; vitamin K=0.8 ug; refuse=2.52%; blocks carb:prot:fat=1.5 : 4.0 : 9.3; ECC=13.3; %cal as carb:prot:fat=13:27:60; DietPoints=10.7

Contributor: "The Best of Bisquick from Betty Crocker" 1983

Yield: 6 servings

NYC Nutrilink: N2617^10124,N41^01040,N3035^11282,N74^01081
NYC Nutrilink: U17^93030,N112^01123,N249^02047,N233^02030
NYC Nutrilink: N0^00000,N2855^11260,N0^00000,N0^00000

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Italian Cheesecake With Cherries

cheesecake, desserts, pies

1 1/2 cup ricotta cheese
----Or 3/4 of a 15 oz container---
4 lg (1.75 oz) egg
4 oz cream cheese
2/3 cup Sugar
1/2 cup margarine; melted
1 tablespoon flour
1/2 can cherry pie filling
----graham cracker crust---
1 1/2 cup graham cracker crumbs
1/2 cup margarine; melted

Crust: Mix the Graham cracker crumbs and 1/2 cup melted margarine. Place a piece of parchment on the bottom of an 8" spring form pan and then press the mixture onto the bottom.

Filling: Puree ricotta with the eggs in a food processor or blender. Add the cream cheese and sugar. Mix well. Add the melted butter and flour blend in. Put in a large bowl and gently stir in cherries pie filling

Lightly grease the side of the pan and pour into your prepared spring form pan. Bake at 350 for about 1 hour or until set. (toothpick inserted into the center comes out clean) Remove from oven and let cool then chill several hours before serving.

Variation: Substitute your favorite fruit pie filler, such as blue berry.

NYC Nutrition Analysis (per serving or yield unit): water=62.41 g; calories=434.2; protein=8.65 g; total fat=25.53 g; carbohydrate=43.45 g; dietary fiber=0.99 g; ash=1.58 g; calcium=115 mg; phosphorus=135.2 mg; iron=1.69 mg; sodium=448 mg; potassium=144.6 mg; magnesium=18.04 mg; zinc=0.9 mg; copper=0.1 mg; manganese=0.26 mg; vitamin A=1095 IU; vitamin E=0.93 mg ATE; thiamin=0.1 mg; riboflavin=0.27 mg; niacin=1.34 mg; pantothenic acid=0.5 mg; vitamin B6=0.06 mg; folate=33.01 ug; vitamin B12=0.31 ug; vitamin C=0.92 mg; saturated fat=15.26 g; monounsaturated fat=5.05 g; polyunsaturated fat=3.77 g; cholesterol=90.12 mg; total sugars=5.47 g; selenium=13.86 ug; refuse=1.4%; %cal as carb:prot:fat=40:8:52; WW Pts=10.61; (complete analysis)

Contributor: David Shields

Yield: 12 servings

NYC Nutrilink: N38^01037,N0^00000,N112^01123,N18^01017
NYC Nutrilink: N6031^19335,N676^04612,N6247^20081,N6013^19314
NYC Nutrilink: N0^00000,N5394^18173,N676^04612

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Italian Seasoning (Dry Italian Salad Dressing)

salads

4 tablespoon garlic powder
4 tablespoon oregano
2 tablespoon basil
2 tablespoon dill
2 tablespoon fennel

Mix spices together and put in an empty spice bottle.

Contributor: David Shields 

NYC Nutrilink: N192^02020,N199^02027,N175^02003,N0^00000
NYC Nutrilink: N0^00000

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Kielbasa & Green Bean Casserole

casserole, crockpot, main dish, vegetables

4 lg (5.3 oz) potato; peeled, 1 inch chunks
2 lb kielbasa; 1/4 inch thick slices
1 can cream of mushroom soup
4 cup green beans (fresh)
----- OR -----
2 can green beans; drained
1 lg (5.3 oz) onion; chopped
1 stick margarine
2 cup milk

Put kielbasa and potato in a large sauce pan and cover with water. Bring to a boil for 2 minutes. Drain and put potato & kielbasa in the crockpot. Add the rest of the ingredients and cook on LOW for 4 hours.

NYC Nutrition Analysis (per serving or yield unit):
water=296.8 g; calories=641.7; protein=19.39 g; total fat=51.18 g; saturated fat=14.76 g; monounsaturated fat=22.52 g; polyunsaturated fat=9.7 g; trans fat=4.05 g; cholesterol=79.76 mg; carbohydrate=26.87 g; dietary fiber=3.32 g; total sugars=8.44 g; ash=6.3 g; calcium=148.8 mg; phosphorus=341.6 mg; iron=2.39 mg; sodium=1463 mg; potassium=925.9 mg; magnesium=57.87 mg; zinc=2.47 mg; copper=0.59 mg; manganese=0.32 mg; vitamin A=1380 IU; vitamin E=2.13 mg AT; thiamin=0.38 mg; riboflavin=0.45 mg; niacin=5.07 mg; pantothenic acid=1.39 mg; vitamin B6=0.56 mg; folate=37.73 ug DFE; vitamin B12=1.11 ug; vitamin C=22.99 mg; selenium=24.86 ug; vitamin K=40.57 ug; refuse=6.66%; blocks carb:prot:fat=2.6 : 2.8 : 17.1; ECC=23.6; %cal as carb:prot:fat=17:12:71; DietPoints=16.4

Contributor: Elizabeth Shields

Yield: 8 servings

NYC Nutrilink: N2501^11352,N1342^07037,N1192^06443,N2296^11052
NYC Nutrilink: N0^00000,N0^00000,N2456^11282,N530^04071
NYC Nutrilink: N75^01081

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Lasagana

casserole, Italian

9 (18 gm) lasagna noodle
1 1/2 qt meat sauce
3 cup provolone cheese; shredded
3 cup cheddar cheese; shredded

Cook and drain the noodles according to the directions on the box. Mix the all the cheese together. Put a thin layer of sauce on the bottom of a 9" x 11" baking pan. Put 3 of the noodles in the pan followed by a layer of sauce and a layer of cheese. Add another layer of pasta, sauce, and cheese. Put another layer of pasta followed by a thick layer of cheese.

Bake 35 minutes in an oven preheated to 350°F.

NYC Nutrition Analysis (per serving or yield unit):
water=208.5 g; calories=729.4; protein=41.82 g; total fat=44.32 g; saturated fat=25.81 g; monounsaturated fat=11.97 g; polyunsaturated fat=3.14 g; cholesterol=136.7 mg; carbohydrate=38.64 g; dietary fiber=5.47 g; total sugars=16.45 g; ash=9.12 g; calcium=1223 mg; phosphorus=830.6 mg; iron=1.94 mg; sodium=1687 mg; potassium=685 mg; magnesium=76.2 mg; zinc=5.55 mg; copper=0.37 mg; manganese=0.29 mg; vitamin A=2458 IU; vitamin E=4.45 mg AT; thiamin=0.08 mg; riboflavin=0.64 mg; niacin=6.86 mg; pantothenic acid=0.52 mg; vitamin B6=0.41 mg; folate=43.57 ug DFE; vitamin B12=1.3 ug; vitamin C=3.43 mg; selenium=24.72 ug; vitamin K=27.29 ug; refuse=0.%; blocks carb:prot:fat=3.7 : 6.0 : 14.8; ECC=33.2; %cal as carb:prot:fat=21:23:55; DietPoints=17.2

Contributor: David Shields

Yield: 9 servings

NYC Nutrilink: U27^86629,N1531^06931,N29^01028,N10^01009

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Lemon Chicken

chicken, poultry

2 lb chicken breasts; boneless
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoon honey
2 tablespoon vegetable oil
1 tablespoon garlic powder

Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 20 minutes, remove cover and bake for another 15 minutes.

This recipe is for boneless chicken breasts. If you use chicken breast that still have the bone in bake at 375F for 30 minutes, remove cover and bake for another 20 minutes.

NYC Nutrition Analysis (per serving or yield unit):
water=205.4 g; calories=368.2; protein=48.7 g; total fat=12.78 g; saturated fat=1.99 g; monounsaturated fat=4.82 g; polyunsaturated fat=3.66 g; trans fat=0.03 g; cholesterol=145.2 mg; carbohydrate=13.31 g; dietary fiber=0.36 g; total sugars=9.93 g; ash=2.9 g; calcium=21.84 mg; phosphorus=492.1 mg; iron=1.3 mg; sodium=313.5 mg; potassium=939.1 mg; magnesium=64.05 mg; zinc=1.45 mg; copper=0.1 mg; manganese=0.07 mg; vitamin A=76 IU; vitamin E=3.29 mg AT; thiamin=0.17 mg; riboflavin=0.24 mg; niacin=23.75 mg; pantothenic acid=3.28 mg; vitamin B6=1.75 mg; folate=13.82 ug DFE; vitamin B12=0.45 ug; vitamin C=10.93 mg; selenium=73.29 ug; vitamin K=0.83 ug; refuse=28.21%; blocks carb:prot:fat=1.4 : 7.0 : 4.3; ECC=13.; %cal as carb:prot:fat=15:54:32; DietPoints=8.4

Contributor: David Shields

Yield: 4 servings

NYC Nutrilink: N712^05062,N1896^09153,U4^00000,N5480^19296
NYC Nutrilink: N526^04060,N192^02020

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Meatballs And Sour Cream

appetizers, main dish, meat balls, meats

60 1 inch meatballs; fully cooked
2 cup brown gravy
1/2 cup sour cream
1 black pepper; to taste
1 tablespoon paprika
1 medium onion; chopped

Combine all sauce ingredients. Cover and simmer over low heat for 15 minutes. Do not boil. Pour over meatballs.

Contributor: David Shields

Yield: 4 servings

NYC Nutrilink: N0^00000,N0^00000,N56^01056,N202^02030
NYC Nutrilink: N200^02028,N2456^11282

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Mushroom & Onion Steak Gravy

gravies, sauces/dips, steak

1 cup shallot; finely chopped
4 tablespoon margarine
1 lb mushroom; sliced
1/2 cup grape juice
2 cup beef stock
1/2 teaspoon Salt
1/2 teaspoon pepper
1/2 cup flour

Melt butter in a sauce pan and sauté shallots until transparent, approximately 2-3 minutes. Add grape juice. Add mushrooms and cook until tender and grape juice has reduced to an essence.

Stir in 1 1/2 cup beef stock, salt and pepper.

Mix the remaining beef stock with the flour and stir with a whisk until no lumps remain, then add the flour mixture and stir with a whisk until thickened.

Serve over your favorite steaks and mashed potatoes.

We don't use wine and the grape juice is a perfect substitute for your favorite red wine.

Makes about 1 quart of gravy

NYC Nutrition Analysis (per serving or yield unit):
water=71.42 g; calories=55.39; protein=2.13 g; total fat=2.33 g; saturated fat=0.42 g; monounsaturated fat=1.08 g; polyunsaturated fat=0.67 g; trans fat=0.46 g; carbohydrate=7.15 g; dietary fiber=0.41 g; total sugars=1.84 g; ash=0.82 g; calcium=9.17 mg; phosphorus=45.06 mg; iron=0.55 mg; sodium=164.6 mg; potassium=187.7 mg; magnesium=8.28 mg; zinc=0.27 mg; copper=0.12 mg; manganese=0.09 mg; vitamin A=247.3 IU; vitamin E=0.19 mg AT; thiamin=0.09 mg; riboflavin=0.19 mg; niacin=1.55 mg; pantothenic acid=0.47 mg; vitamin B6=0.09 mg; folate=20.02 ug DFE; vitamin B12=0.01 ug; vitamin C=3.48 mg; selenium=4.45 ug; vitamin K=3.79 ug; refuse=2.44%; blocks carb:prot:fat=0.7 : 0.3 : 0.8; ECC=6.7; %cal as carb:prot:fat=49:15:36; DietPoints=1.2

Contributor: David Shields 

Yield: 16 servings

NYC Nutrilink: N2722^11677,N599^04522,N2437^11260,N3876^14282
NYC Nutrilink: N1214^06476,N218^02047,N202^02030,N5662^20081

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Mushroom Stuff

appetizers, breakfast, egg, mushroom, side dish

1 1/2 lb mushroom
3/4 cup onion; chopped
3/4 cup celery; chopped
1/2 cup mayonnaise
1/2 cup bacon bits
8 slices bread; buttered
1 1/2 cup milk
2 lg (1.75 oz) egg; beaten
1 can cream of mushroom soup
4 tablespoon margarine

This recipe has been circulating the recipe sites from the Recipe Echo days and the original contributor is unknown, but it sure IS worth trying. It's a wonderful side dish made especially for mushroom lovers!

Sauté mushrooms, onions and celery in 2 tablespoons of butter until just tender. Remove from heat and add bacon bits and mayonnaise. In a 9 x 13 glass dish, put 3 slices of buttered bread, cubed. Top with the mushroom mixture and 3 more slices of bread cubes. Pour milk and eggs over all and refrigerate a few hours. Just before baking, add the mushroom soup over the casserole, and top with the last 2 slices of buttered, cubed bread. Bake uncovered at 350~ for 1 hour. Add cheese over the top and bake 15 minutes longer.

** Note - original recipe called for an unspecified amount of crumpled bacon and butter.

Modified per above note and nutritional analysis by David Shields

NYC Nutrition Analysis (per serving or yield unit):
water=219.8 g; calories=324; protein=9.68 g; total fat=22.72 g; saturated fat=4.37 g; monounsaturated fat=6.66 g; polyunsaturated fat=9.48 g; trans fat=0.95 g; cholesterol=61.38 mg; carbohydrate=22.59 g; dietary fiber=2.12 g; total sugars=6.66 g; ash=3.15 g; calcium=129 mg; phosphorus=198.1 mg; iron=2.2 mg; sodium=663.8 mg; potassium=482.2 mg; magnesium=28.06 mg; zinc=1.13 mg; copper=0.42 mg; manganese=0.24 mg; vitamin A=422.9 IU; vitamin E=2.14 mg AT; thiamin=0.63 mg; riboflavin=0.65 mg; niacin=5.06 mg; pantothenic acid=1.82 mg; vitamin B6=0.3 mg; folate=76.93 ug DFE; vitamin B12=0.44 ug; vitamin C=3.76 mg; selenium=19.02 ug; vitamin K=17.69 ug; refuse=2.44%; blocks carb:prot:fat=2.3 : 1.4 : 7.6; ECC=20.5; %cal as carb:prot:fat=27:12:61; DietPoints=7.9

Yield: 8 servings

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Mustard Relish

condiment, sauces/dips

12 medium (4.3 oz) green tomato
3 lg (7 oz) green pepper
3 lg (7 oz) red pepper
3 lg (1.75 oz) onion
5 cup Sugar
--- Mustard Paste ----
3 cup apple cider vinegar
1 cup flour
2 teaspoon tumeric
2 teaspoon celery seed
3 cup mustard

Grind in a food processor (do not puree) the tomatoes, peppers, and onion and put in a 6+ quart pot. Stir in the sugar.

Mix the ingredients for the Mustard Paste and bring to a boil for at least 10 minutes till very thick.

Add the Mustard Paste to the pepper mixture and stir. Put in pint jars and can in a pressure cooker for 15 minutes at 10 lbs. pressure.

Makes 12 pints

NYC Nutrition Analysis (per serving or yield unit):
water=11.82 g; calories=25.7; protein=0.49 g; total fat=0.48 g; saturated fat=0.08 g; monounsaturated fat=0.13 g; polyunsaturated fat=0.21 g; carbohydrate=5.54 g; dietary fiber=0.76 g; total sugars=3.99 g; ash=0.26 g; calcium=6.09 mg; phosphorus=11.54 mg; iron=0.27 mg; sodium=30.99 mg; potassium=62.51 mg; magnesium=5.47 mg; zinc=0.08 mg; copper=0.02 mg; manganese=0.07 mg; vitamin A=902.3 IU; vitamin E=0.65 mg AT; thiamin=0.02 mg; riboflavin=0.03 mg; niacin=0.26 mg; pantothenic acid=0.04 mg; vitamin B6=0.06 mg; folate=4.4 ug DFE; vitamin C=4.51 mg; selenium=1.23 ug; vitamin K=2.38 ug; refuse=4.7%; blocks carb:prot:fat=0.5 : 0.1 : 0.2; ECC=4.8; %cal as carb:prot:fat=78:7:15; DietPoints=0.5

Contributor: Elizabeth Shields

Yield: 288 teaspoon

NYC Nutrilink: N3066^11527,N2914^11333,N214^02031,N2876^11282
NYC Nutrilink: N5977^19335,N0^00000,N230^02048,N6180^20081
NYC Nutrilink: N0^00000,N190^02007,N228^02046

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Onion Sour Cream Chicken

chicken, main dish, meats, poultry

4 lb chicken; cut up
1 package (1 oz) onion soup mix
2 tablespoon margarine
1/2 cup sour cream

Melt margarine and spread 1/2 of it on the bottom of a baking pan. Sprinkle 1/2 of soup mix on bottom of pan and place chicken on top of it. Brush the chicken with the rest of the margarine and put the rest of the soup mix on the chicken. Seal the pan with aluminum foil and bake 1 hour in an oven preheated to 350 digress. Pour drippings into a sauce pan and add the sour cream. Heat but DO NOT BOIL and then pour over the chicken and ENJOY!!

NYC Nutrition Analysis (per serving or yield unit):
water=133.5 g; calories=737.7; protein=59.42 g; total fat=52.57 g; saturated fat=15.25 g; monounsaturated fat=20.59 g; polyunsaturated fat=11.2 g; trans fat=0.46 g; cholesterol=207.1 mg; carbohydrate=2.74 g; dietary fiber=0.23 g; total sugars=0.67 g; ash=3.1 g; calcium=69.26 mg; phosphorus=373.9 mg; iron=3.29 mg; sodium=521.5 mg; potassium=523.2 mg; magnesium=48.99 mg; zinc=5.2 mg; copper=0.19 mg; manganese=0.08 mg; vitamin A=1007 IU; vitamin E=0.86 mg AT; thiamin=0.15 mg; riboflavin=0.48 mg; niacin=15.3 mg; pantothenic acid=2.38 mg; vitamin B6=0.64 mg; folate=14.65 ug DFE; vitamin B12=0.66 ug; vitamin C=0.25 mg; selenium=51.58 ug; vitamin K=15.05 ug; refuse=42.93%; blocks carb:prot:fat=0.3 : 8.5 : 17.5; ECC=2.5; %cal as carb:prot:fat=2:33:66; DietPoints=19.1

Contributor: David Shields 

Yield: 8 servings

NYC Nutrilink: N701^05051,N980^06033,N530^04071,N56^01056

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Polish Kraut

main dish

2 jar (30 oz) kraut
4 can butter beans
1 cup margarine
1 large onion; chopped
2 lb kielbasa

beans - joan of arc

salt & peper to taste

drain kraut rinse the kraut twice

open and drain most of the liquid of bean (1 inch off of liquid)

in 6 quart pot saute the onions, add kraut, add 1/2 jar water. add lightly mashed beans beans.

cut kielbasa into 3/4" chunks. bring to a boil and simmer for at least one hour stirring ever y 10 minutes.

NYC Nutrition Analysis (per serving or yield unit):
water=159.5 g; calories=206.4; protein=8.76 g; total fat=12.74 g; saturated fat=3.47 g; monounsaturated fat=5.98 g; polyunsaturated fat=2.63 g; trans fat=1.21 g; cholesterol=26.46 mg; carbohydrate=15.24 g; dietary fiber=4.89 g; total sugars=1.53 g; ash=3.87 g; calcium=45.89 mg; phosphorus=71.24 mg; iron=2.74 mg; sodium=1188 mg; potassium=348.1 mg; magnesium=35.76 mg; zinc=0.63 mg; copper=0.19 mg; manganese=0.64 mg; vitamin A=467.1 IU; vitamin E=0.58 mg AT; thiamin=0.04 mg; riboflavin=0.05 mg; niacin=0.51 mg; pantothenic acid=0.15 mg; vitamin B6=0.15 mg; folate=30.4 ug DFE; vitamin B12=0.01 ug; vitamin C=22.01 mg; selenium=1.29 ug; vitamin K=18.9 ug; refuse=0.31%; blocks carb:prot:fat=1.2 : 1.3 : 4.2; ECC=10.4; %cal as carb:prot:fat=29:17:54; DietPoints=4.2 (complete analysis)

Yield: 24 servings

NYC Nutrilink: N3158^11439,N2848^11033,N676^04612,N3035^11282
NYC Nutrilink: N1768^07934

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Aunt Pauline's Pumpkin Pie

desserts, pies, pumpkin

3/4 cup brown sugar; packed
1/2 teaspoon baking soda
3/4 tablespoon Cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1.5 cup pumpkin
2 lg (1.75 oz) egg; beaten
1 tablespoon molasses
1 1/2 cup milk
----OR----
1 cup evaporated milk
----AND----
1/2 cup water
1 crust (13.628 oz) pie crust

Combine the first 9 ingredients and then stir in the milk OR the evaporated milk and 1/2 cup water. Pour into the pie crust. Bake in a oven 15 minutes in a oven preheated to 425°F , then reduce the heat to 350°F and bake 30 - 40 minutes (until a toothpick comes out clean).

NYC Nutrition Analysis (per serving or yield unit):
water=114.2 g; calories=434.6; protein=8.9 g; total fat=21.31 g; saturated fat=6.6 g; monounsaturated fat=8.81 g; polyunsaturated fat=4.69 g; cholesterol=65.29 mg; carbohydrate=53.05 g; dietary fiber=1.36 g; total sugars=24.41 g; ash=2.33 g; calcium=195.1 mg; phosphorus=183.6 mg; iron=2.23 mg; sodium=426.1 mg; potassium=373.4 mg; magnesium=35.04 mg; zinc=0.9 mg; copper=0.12 mg; manganese=0.46 mg; vitamin A=1796 IU; vitamin E=0.55 mg AT; thiamin=0.25 mg; riboflavin=0.41 mg; niacin=1.91 mg; pantothenic acid=0.75 mg; vitamin B6=0.11 mg; folate=66.18 ug DFE; vitamin B12=0.41 ug; vitamin C=3.15 mg; selenium=16.88 ug; vitamin K=7.8 ug; refuse=4.01%; blocks carb:prot:fat=5.7 : 1.3 : 7.1; ECC=51.7; %cal as carb:prot:fat=48:8:44; DietPoints=10.3

Contributor: Pauline Alverson

Yield: 8 servings

NYC Nutrilink: N5503^19334,N5045^18372,N182^02010,N193^02021
NYC Nutrilink: N183^02011,N197^02025,N2549^11422,N113^01123
NYC Nutrilink: N5485^19304,N75^01081,N0^00000,N143^01153
NYC Nutrilink: N0^00000,N3941^14429,N5014^18336

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Pumpkin Pie Crunch

desserts, pumpkin

1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
3 lg (1.75 oz) egg
1 1/2 cup brown sugar
1/2 teaspoon Salt
1 box (19 oz) yellow cake mix
1 cup nuts; chopped
1 cup margarine; melted

Mix the pumpkin, evaporated milk, eggs, brown sugar, and salt and pour into a greased 9" x 13" baking pan. Sprinkle the box of yellow cake mix over the batter. Sprinkle the nuts on top of the cake mix and drizzle with the melted margarine. Bake 50 - 55 minutes in an oven preheated to 350°F.

Serve with Cool Whip or vanilla ice cream.

NYC Nutrition Analysis (per serving or yield unit):
water=75.03 g; calories=531.4; protein=8.86 g; total fat=25.33 g; saturated fat=5.72 g; monounsaturated fat=12.24 g; polyunsaturated fat=5.91 g; trans fat=2.43 g; cholesterol=60.69 mg; carbohydrate=70.33 g; dietary fiber=1.54 g; total sugars=47.62 g; ash=2.85 g; calcium=178.2 mg; phosphorus=261.3 mg; iron=2.04 mg; sodium=614.1 mg; potassium=387.4 mg; magnesium=40.17 mg; zinc=1 mg; copper=0.24 mg; manganese=0.43 mg; vitamin A=3646 IU; vitamin E=2.83 mg AT; thiamin=0.26 mg; riboflavin=0.3 mg; niacin=2.95 mg; pantothenic acid=0.84 mg; vitamin B6=0.12 mg; folate=120.6 ug DFE; vitamin B12=0.24 ug; vitamin C=3.96 mg; selenium=6.98 ug; vitamin K=20.91 ug; refuse=7.03%; blocks carb:prot:fat=7.6 : 1.3 : 8.4; ECC=68.8; %cal as carb:prot:fat=52:7:42; DietPoints=12.5

Contributor: Both Crisco and General Mills claim this recipe

Yield: 12 servings

NYC Nutrilink: N2549^11422,N143^01153,N113^01123,N5503^19334
NYC Nutrilink: N218^02047,N4840^18142,N4292^16087,N530^04071

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Pumpkin Pie Spice

3/4 teaspoon Cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg