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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 worrcestershire 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=42.9 g; calories=44.9; protein=0.88 g; total fat=0.16 g; carbohydrate=11.69 g; dietary fiber=0.54 g; ash=2.28 g; calcium=15.21 mg; phosphorus=25.15 mg; iron=0.72 mg; sodium=596.8 mg; potassium=222.7 mg; magnesium=12.14 mg; zinc=0.13 mg; copper=0.1 mg; manganese=0.09 mg; vitamin A=311.2 IU; vitamin E=0.46 mg ATE; thiamin=0.04 mg; riboflavin=0.03 mg; niacin=0.61 mg; pantothenic acid=0.07 mg; vitamin B6=0.08 mg; folate=6.57 ug; vitamin C=7.8 mg; saturated fat=0.02 g; monounsaturated fat=0.03 g; polyunsaturated fat=0.06 g; total sugars=0.58 g; selenium=0.76 ug; refuse=0.%; %cal as carb:prot:fat=90:7:3; WW Pts=0.8; (complete analysis)

Contributor: David Shields (dshields@toast.net)

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 ingrediants. 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, preasure canning if making in quantity.

Makes 6 cups (144 one Tsp. servings)

For 3 lbs or ~64 jalapeno pepper the ingrediants 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=88.43 g; calories=62.99; protein=2.22 g; total fat=1.04 g; carbohydrate=13.9 g; dietary fiber=3.2 g; ash=1.32 g; calcium=31.45 mg; phosphorus=52.32 mg; iron=1.33 mg; sodium=53.99 mg; potassium=426 mg; magnesium=30.67 mg; zinc=0.46 mg; copper=0.22 mg; manganese=0.32 mg; vitamin A=2343 IU; vitamin E=1.42 mg ATE; thiamin=0.1 mg; riboflavin=0.1 mg; niacin=1.5 mg; pantothenic acid=0.26 mg; vitamin B6=0.33 mg; folate=23.33 ug; vitamin B12=0.02 ug; vitamin C=23.71 mg; saturated fat=0.17 g; monounsaturated fat=0.18 g; polyunsaturated fat=0.48 g; cholesterol=0.34 mg; selenium=1.15 ug; refuse=1.41%; %cal as carb:prot:fat=75:12:13; WW Pts=0.88; (complete analysis)

Contributor: David Shields (dshields@toast.net)

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 g; calories=168.1; protein=3.82 g; total fat=11.16 g; carbohydrate=16.14 g; dietary fiber=3.21 g; ash=1.47 g; calcium=24.42 mg; phosphorus=64.91 mg; iron=1.47 mg; sodium=257.7 mg; potassium=255.2 mg; magnesium=22.07 mg; zinc=0.5 mg; copper=0.07 mg; manganese=0.28 mg; vitamin A=4077 IU; vitamin E=1.67 mg ATE; thiamin=0.15 mg; riboflavin=0.18 mg; niacin=1.62 mg; pantothenic acid=0.2 mg; vitamin B6=0.24 mg; folate=40.11 ug; vitamin B12=0.12 ug; vitamin C=15.62 mg; saturated fat=1.78 g; monounsaturated fat=6.01 g; polyunsaturated fat=2.51 g; cholesterol=41.83 mg; selenium=10.62 ug; refuse=4.41%; %cal as carb:prot:fat=36:8:56; WW Pts=3.97; (complete analysis)

Contributor: David Shields (dshields@toast.net)

Yield: 16 1/2 c servin

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 wel blended. bring to a boil, reduce heat, and simmer for 60 - 90 minutes.

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

NYC Nutrition Analysis (per serving or yield unit) - WITHOUT meatballs: water=121.7 g; calories=76.19; protein=4.07 g; total fat=1.29 g; carbohydrate=13.56 g; dietary fiber=1.1 g; ash=6.24 g; calcium=29.69 mg; phosphorus=106.7 mg; iron=1.74 mg; sodium=2143 mg; potassium=330.4 mg; magnesium=40.06 mg; zinc=0.32 mg; copper=0.22 mg; manganese=0.15 mg; vitamin A=451.2 IU; vitamin E=0.75 mg ATE; thiamin=0.06 mg; riboflavin=0.12 mg; niacin=1.72 mg; pantothenic acid=0.42 mg; vitamin B6=0.15 mg; folate=18.94 ug; vitamin B12=0.01 ug; vitamin C=17.88 mg; saturated fat=0.22 g; monounsaturated fat=0.59 g; polyunsaturated fat=0.37 g; total sugars=0.15 g; selenium=2.15 ug; refuse=1.6%; blocks carb:prot:fat=1.4 : 0.6 : 0.4; ECC=12.5; %cal as carb:prot:fat=66:20:14; WW Pts=1.4 (complete analysis)

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 beff 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 (dshields@toast.net)

Yield: 24 one cup serv

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 saute 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.

Contributor: Derry Skidmore

Yield: 3 quarts

NYC Nutrilink: N2908^11887,N2641^11549,N2491^11333,N2456^11282
NYC Nutrilink: N2437^11260,N175^02003,N199^02027,N192^02020
NYC Nutrilink: N203^02031,N3422^13309

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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 seperate bowl, mix the flour and all the spices. Mellt 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=188.2 g; calories=631.7; protein=54.65 g; total fat=32.3 g; carbohydrate=27.79 g; dietary fiber=1.18 g; ash=4.45 g; calcium=93.03 mg; phosphorus=471.7 mg; iron=4.45 mg; sodium=922.3 mg; potassium=633.3 mg; magnesium=73.63 mg; zinc=4.03 mg; copper=0.19 mg; manganese=0.34 mg; vitamin A=1727 IU; vitamin E=0.93 mg ATE; thiamin=0.46 mg; riboflavin=0.58 mg; niacin=21.15 mg; pantothenic acid=2.72 mg; vitamin B6=1.05 mg; folate=69.12 ug; vitamin B12=0.99 ug; vitamin C=5.96 mg; saturated fat=18.51 g; monounsaturated fat=5.36 g; polyunsaturated fat=5.53 g; cholesterol=211.5 mg; selenium=52.47 ug; refuse=39.11%; %cal as carb:prot:fat=18:35:47; WW Pts=15.12; (complete analysis)

Contributor: David Shields (dshields@toast.net)

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=7.45 g; calories=143.3; protein=2.02 g; total fat=7.18 g; carbohydrate=18.91 g; dietary fiber=0.86 g; ash=0.44 g; calcium=17.53 mg; phosphorus=40.01 mg; iron=0.68 mg; sodium=62.37 mg; potassium=55.93 mg; magnesium=15.33 mg; zinc=0.3 mg; copper=0.1 mg; manganese=0.12 mg; vitamin A=211.6 IU; vitamin E=0.17 mg ATE; thiamin=0.05 mg; riboflavin=0.07 mg; niacin=0.35 mg; pantothenic acid=0.12 mg; vitamin B6=0.02 mg; folate=12.49 ug; vitamin B12=0.08 ug; vitamin C=0.01 mg; saturated fat=2.88 g; monounsaturated fat=3.03 g; polyunsaturated fat=0.86 g; cholesterol=29.59 mg; total sugars=2.26 g; caffeine=5.78 mg; selenium=3.97 ug; refuse=2.06%; %cal as carb:prot:fat=51:5:44; WW Pts=3.32; (complete analysis)

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 (dshields@toast.net)


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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.

Contributor: David Shields (dshields@toast.net)

Yield: 2 servings

NYC Nutrilink: N0^00000,N0^00000,N200^02028,N0^00000
NYC Nutrilink: N0^00000,N75^01081,N4790^18069,N217^02046
NYC Nutrilink: 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 ingrediants in a bowl. In a seperate bowl, beat eggs into milk, stir in dry ingrediants. Dip bread into batter and deep fry till golden brown.

Contributor: Dorothy Van Steenburg

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

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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=68.33 g; total fat=23.2 g; carbohydrate=2.39 g; dietary fiber=0.07 g; ash=2.93 g; calcium=34.23 mg; phosphorus=499.9 mg; iron=2.64 mg; sodium=415.5 mg; potassium=614.7 mg; magnesium=63.77 mg; zinc=2.66 mg; copper=0.14 mg; manganese=0.08 mg; vitamin A=291.4 IU; vitamin E=0.65 mg ATE; thiamin=0.15 mg; riboflavin=0.27 mg; niacin=28.85 mg; pantothenic acid=2.13 mg; vitamin B6=1.28 mg; folate=9.47 ug; vitamin B12=0.73 ug; vitamin C=0.7 mg; saturated fat=10.01 g; monounsaturated fat=7.04 g; polyunsaturated fat=3.79 g; cholesterol=190.5 mg; total sugars=0.07 g; selenium=56.81 ug; refuse=16.66%; %cal as carb:prot:fat=2:56:42; WW Pts=12.08; (complete analysis)

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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Italian Cheesecake With Cherries

cheesecake, desserts, pies

1 1/2 cup graham cracker crumbs
1 cup margarine; melted
1/2 can cherry pie filling
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 tablespoon flour

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 (dshields@toast.net)

Yield: 12 servings

NYC Nutrilink: N4866^18173,N599^04522,N5490^19314,N38^01037
NYC Nutrilink: N0^00000,N113^01123,N18^01017,N5504^19335
NYC Nutrilink: N5662^20081

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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 (dshields@toast.net)

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=310.1 g; calories=610.4; protein=21.07 g; total fat=46.32 g; carbohydrate=27.81 g; dietary fiber=3.56 g; ash=6.75 g; calcium=185.6 mg; phosphorus=316.4 mg; iron=3.02 mg; sodium=1666 mg; potassium=1008 mg; magnesium=61.29 mg; zinc=3.21 mg; copper=0.4 mg; manganese=0.46 mg; vitamin A=998.4 IU; vitamin E=0.92 mg ATE; thiamin=0.42 mg; riboflavin=0.48 mg; niacin=5.11 mg; pantothenic acid=1.62 mg; vitamin B6=0.5 mg; folate=44.27 ug; vitamin B12=2.12 ug; vitamin C=25.97 mg; saturated fat=14.65 g; monounsaturated fat=22.05 g; polyunsaturated fat=7.45 g; cholesterol=81.45 mg; selenium=22.78 ug; refuse=6.61%; blocks carb:prot:fat=2.7 : 3.0 : 15.4; ECC=24.3; %cal as carb:prot:fat=18:14:68; WW Pts=15.4; (complete analysis)

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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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=203.1 g; calories=357.8; protein=52.87 g; total fat=9.72 g; carbohydrate=13 g; dietary fiber=0.35 g; ash=2.59 g; calcium=35.21 mg; phosphorus=459 mg; iron=2.01 mg; sodium=196.9 mg; potassium=672.4 mg; magnesium=67.95 mg; zinc=1.93 mg; copper=0.13 mg; manganese=0.07 mg; vitamin A=55.59 IU; vitamin E=0.33 mg ATE; thiamin=0.18 mg; riboflavin=0.22 mg; niacin=25.47 mg; pantothenic acid=1.89 mg; vitamin B6=1.32 mg; folate=12.75 ug; vitamin B12=0.86 ug; vitamin C=11.28 mg; saturated fat=1.45 g; monounsaturated fat=3.77 g; polyunsaturated fat=3.4 g; cholesterol=131.5 mg; total sugars=0.44 g; selenium=41.3 ug; refuse=28.25%; blocks carb:prot:fat=1.4 : 7.6 : 3.2; ECC=12.6; %cal as carb:prot:fat=15:60:25; WW Pts=7.9; (complete analysis)

Contributor: David Shields (dshields@toast.net)

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 (dshields@toast.net)

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 substitue for your favorite red wine.

Makes about 1 quart of gravy

NYC Nutrition Analysis (per serving or yield unit): water=71.4 g; calories=58.82; protein=1.63 g; total fat=3.01 g; carbohydrate=7 g; dietary fiber=0.47 g; ash=0.99 g; calcium=7.62 mg; phosphorus=42.44 mg; iron=0.64 mg; sodium=253.2 mg; potassium=150 mg; magnesium=6.63 mg; zinc=0.28 mg; copper=0.16 mg; manganese=0.1 mg; vitamin A=245.5 IU; vitamin E=0.04 mg ATE; thiamin=0.06 mg; riboflavin=0.15 mg; niacin=1.43 mg; pantothenic acid=0.47 mg; vitamin B6=0.07 mg; folate=13.25 ug; vitamin B12=0.01 ug; vitamin C=2.72 mg; saturated fat=2.04 g; monounsaturated fat=0.31 g; polyunsaturated fat=0.47 g; selenium=4.15 ug; refuse=2.44%; %cal as carb:prot:fat=45:11:44; WW Pts=1.33; (complete analysis)

Contributor: David Shields (dshields@toast.net)

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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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=132.3 g; calories=745.8; protein=59.57 g; total fat=53.48 g; carbohydrate=2.83 g; dietary fiber=0.21 g; ash=3.17 g; calcium=72.75 mg; phosphorus=362.3 mg; iron=3.29 mg; sodium=546.9 mg; potassium=498.5 mg; magnesium=47.07 mg; zinc=5.14 mg; copper=0.18 mg; manganese=0.05 mg; vitamin A=1029 IU; vitamin E=0.68 mg ATE; thiamin=0.15 mg; riboflavin=0.48 mg; niacin=15.27 mg; pantothenic acid=2.35 mg; vitamin B6=0.61 mg; folate=15.2 ug; vitamin B12=0.66 ug; vitamin C=0.54 mg; saturated fat=15.55 g; monounsaturated fat=21.29 g; polyunsaturated fat=11.22 g; cholesterol=206 mg; total sugars=0.16 g; selenium=51.35 ug; refuse=42.94%; %cal as carb:prot:fat=2:33:66; WW Pts=19.33; (complete analysis)

Contributor: David Shields (dshields@toast.net)

Yield: 8 servings

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

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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=73.17 g; calories=407.6; protein=7.04 g; total fat=20.42 g; carbohydrate=50.08 g; dietary fiber=1.31 g; ash=2.02 g; calcium=129 mg; phosphorus=133.8 mg; iron=2.58 mg; sodium=399.4 mg; potassium=329.7 mg; magnesium=31.17 mg; zinc=0.73 mg; copper=0.16 mg; manganese=0.49 mg; vitamin A=554 IU; vitamin E=0.36 mg ATE; thiamin=0.23 mg; riboflavin=0.32 mg; niacin=1.85 mg; pantothenic acid=0.55 mg; vitamin B6=0.08 mg; folate=44.72 ug; vitamin B12=0.18 ug; vitamin C=2.79 mg; saturated fat=6.03 g; monounsaturated fat=8.54 g; polyunsaturated fat=4.66 g; cholesterol=61.97 mg; selenium=15.53 ug; refuse=5.24%; %cal as carb:prot:fat=49:7:45; WW Pts=9.65; (complete analysis)

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 Cruch

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=70.94 g; calories=563.8; protein=8.96 g; total fat=28.95 g; carbohydrate=70.21 g; dietary fiber=1.55 g; ash=3 g; calcium=179.8 mg; phosphorus=265.8 mg; iron=2.32 mg; sodium=641.5 mg; potassium=446.7 mg; magnesium=45.58 mg; zinc=1.04 mg; copper=0.3 mg; manganese=0.5 mg; vitamin A=1467 IU; vitamin E=2.23 mg ATE; thiamin=0.26 mg; riboflavin=0.3 mg; niacin=2.95 mg; pantothenic acid=0.82 mg; vitamin B6=0.11 mg; folate=74.39 ug; vitamin B12=0.21 ug; vitamin C=3.96 mg; saturated fat=6.13 g; monounsaturated fat=15.19 g; polyunsaturated fat=6.1 g; cholesterol=61.05 mg; selenium=6.87 ug; refuse=7.04%; blocks carb:prot:fat=7.6 : 1.3 : 9.6; ECC=68.7; %cal as carb:prot:fat=49:6:45; WW Pts=13.4; (complete analysis)

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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Reese's Peanut But. Bars

chocolate, desserts

1 cup margarine
1 3/4 cup graham cracker crumbs
2 1/2 cup Confectioners sugar
1 cup peanut butter
12 oz chocolate chip

Mix all ingredients except chips and press into 13x9 baking pan. Melt chocolate chips and spread on top of peanut butter mixture. Refrigerate for 10 minutes to set chocolate. Cut into 1/2" x 2" bars

NYC Nutrition Analysis (per serving or yield unit):
water=1.55 g; calories=195.8; protein=2.77 g; total fat=11.12 g; carbohydrate=22.32 g; dietary fiber=1.24 g; ash=0.68 g; calcium=9.59 mg; phosphorus=46.38 mg; iron=0.76 mg; sodium=146.3 mg; potassium=88.24 mg; magnesium=22.52 mg; zinc=0.4 mg; copper=0.09 mg; manganese=0.18 mg; vitamin A=207.6 IU; vitamin E=0.95 mg ATE; thiamin=0.03 mg; riboflavin=0.05 mg; niacin=1.33 mg; pantothenic acid=0.12 mg; vitamin B6=0.04 mg; folate=13.43 ug; vitamin B12=0.01 ug; vitamin C=0.01 mg; saturated fat=2.9 g; monounsaturated fat=5.32 g; polyunsaturated fat=2.38 g; cholesterol=0.26 mg; total sugars=6.44 g; selenium=1.58 ug; refuse=0.%; %cal as carb:prot:fat=45:6:50; WW Pts=4.59; (complete analysis)

Contributor: Posted on Genie by Janice Wald

Yield: 40 1" square

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N4303^16098
NYC Nutrilink: N5368^19139

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Rhubarb Crunch

desserts, rhubarb

8 cups rhubarb; diced
----Crumb Mixture----
2 cup flour
1.5 cup oatmeal
2 cup brown sugar; packed
1 cup margarine; melted
2 teaspoon Cinnamon
----Rhubarb Mixture---
2 cup Sugar
1/2 cup corn starch
2 teaspoon Vanilla
2 cup water

Put 1/2 of crumb mixture in a greased 9" x 11" pan and add the rhubarb.

In a pan combine the sugar, corn starch, vanilla, and water and simmer till clear and pour mixture over the rhubarb.

Top with remaining crumbs and bake in an oven preheated to 350°F for 1 hour.

NYC Nutrition Analysis (per serving or yield unit): water=92.52 g; calories=417.8; protein=3.53 g; total fat=12.12 g; carbohydrate=75.59 g; dietary fiber=2.52 g; ash=1.26 g; calcium=90.86 mg; phosphorus=71.92 mg; iron=1.85 mg; sodium=148.4 mg; potassium=322.9 mg; magnesium=30.98 mg; zinc=0.48 mg; copper=0.16 mg; manganese=0.64 mg; vitamin A=572.9 IU; vitamin E=0.18 mg ATE; thiamin=0.19 mg; riboflavin=0.12 mg; niacin=1.2 mg; pantothenic acid=0.26 mg; vitamin B6=0.04 mg; folate=31.35 ug; vitamin B12=0.01 ug; vitamin C=4.98 mg; saturated fat=2 g; monounsaturated fat=6.65 g; polyunsaturated fat=2.84 g; alcohol=0.18 g; selenium=9.14 ug; refuse=8.23%; %cal as carb:prot:fat=71:3:26; WW Pts=8.89; (complete analysis)

Contributor: Zola Simpson

Yield: 16 servings

NYC Nutrilink: N2013^09307,N0^00000,N5662^20081,N1562^08120
NYC Nutrilink: N5503^19334,N530^04071,N182^02010,N0^00000
NYC Nutrilink: N5504^19335,N5614^20027,N221^02050,N3941^14429

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Rhubarb Pie

desserts, pies, rhubarb

3.5 cups rhubarb; diced
1.5 cup Sugar
2 tablespoon flour
1 tablespoon karo syrup
1 lg (1.75 oz) egg
1 crust (13.628 oz) pie crust

Mix all of the ingredients and pour into your pie crust. Dot with butter on top and let sit for 5 - 10 minutes

Bake 15 minutes in an oven preheated to 400°F, then reduce the heat to 350°F and bake another 45 minutes

Variations: Replace half of the rhubarb with sliced fresh or frozen strawberry or very ripe banana.

NYC Nutrition Analysis (per serving or yield unit): water=60.17 g; calories=433.9; protein=4.55 g; total fat=17.46 g; carbohydrate=66.2 g; dietary fiber=1.82 g; ash=1.29 g; calcium=54.44 mg; phosphorus=53.73 mg; iron=1.72 mg; sodium=272.2 mg; potassium=196.4 mg; magnesium=14.22 mg; zinc=0.36 mg; copper=0.08 mg; manganese=0.33 mg; vitamin A=92.75 IU; vitamin E=0.17 mg ATE; thiamin=0.22 mg; riboflavin=0.2 mg; niacin=1.88 mg; pantothenic acid=0.22 mg; vitamin B6=0.03 mg; folate=42.07 ug; vitamin B12=0.06 ug; vitamin C=4.27 mg; saturated fat=4.39 g; monounsaturated fat=7.58 g; polyunsaturated fat=4.55 g; cholesterol=26.36 mg; selenium=13.59 ug; refuse=9.41%; %cal as carb:prot:fat=60:4:36; WW Pts=9.77; (complete analysis)

Contributor: Anna K. Auker

Yield: 8 servings

NYC Nutrilink: N2013^09307,N5504^19335,N5662^20081,N5512^19351
NYC Nutrilink: N113^01123,N5014^18336

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Smothered Chicken

chicken, low-cal, main dish, mushroom

4 4 oz chicken breast; skinned & boneless
1/2 teaspoon Salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cup carrot; diagonally sliced, 1/4 in
1 cup onion; sliced (0.25 in)
1 clove garlic
2 8 oz package sliced mushrooms
1/4 cup flour
1 14 1/2 oz chicken broth, reduced salt, fat fr
1 teaspoon thyme
chopped fresh chive; (optional)

1) Heat a large nonstick skillet coated with cooking spray over a medium-high heat. Add chicken and sprinkle with salt and pepper. Cook 2 minutes on each side or until lightly browned Remove from pan.

2) Heat oil in pan over medium-high heat. Add the carrots, onion, and garlic, cook 2 minutes. Add the mushroom, cook 5 minutes or until tender. Sprinkle with the flour, cook 2 minutes, stirring constantly.

3) Add the broth and thyme, bring to a boil and cook until slightly thick, stirring frequently. Return the chicken to the pan, cover, reduce heat, and simmer 10 minutes or until the chicken is done. Garnish with chives if desired.

NYC Nutrition Analysis (per serving or yield unit):
water=432.4 g; calories=405.1; protein=61.24 g; total fat=7.82 g; carbohydrate=20.67 g; dietary fiber=4.05 g; ash=6.44 g; calcium=70.33 mg; phosphorus=644.4 mg; iron=4.18 mg; sodium=1087 mg; potassium=1347 mg; magnesium=90.53 mg; zinc=2.93 mg; copper=0.68 mg; manganese=0.58 mg; vitamin A=18060 IU; vitamin E=1.51 mg ATE; thiamin=0.38 mg; riboflavin=0.7 mg; niacin=32.17 mg; pantothenic acid=3.34 mg; vitamin B6=1.51 mg; folate=52.83 ug; vitamin B12=1.09 ug; vitamin C=13.63 mg; saturated fat=1.58 g; monounsaturated fat=2 g; polyunsaturated fat=3.08 g; cholesterol=132.5 mg; selenium=53.86 ug; refuse=17.62%; %cal as carb:prot:fat=21:62:18; WW Pts=7.97; (incomplete analysis)

Contributor: Cooking Light, Annual Recipes 2002

Yield: 4 servings

NYC Nutrilink: N712^05062,N218^02047,N202^02030,N596^04518
NYC Nutrilink: N2338^11124,N2456^11282,N2401^11215,N0^00000
NYC Nutrilink: N5662^20081,N0^00000,N213^02042,N0^00000

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Steak Marinade

sauces/dips, steak

1 1/2 cup Worcestershire sauce
1 tablespoon soy sauce
1/3 cup Italian Salad dressing
1 tablespoon honey
1 tablespoon garlic powder
1/3 cup grape juice

Mix ingredients and marinate the steak(s) 2-4 hours in the fridge. After using the marinade you can freeze it and reuse the marinade 2 times as long as it has been in the fridge while marinating.

Contributor: David Shields (dshields@toast.net)

NYC Nutrilink: N0^00000,N4329^16125,N561^04114,N5480^19296
NYC Nutrilink: N192^02020,N0^00000

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Stewed Tomatoes

salads, tomato, vegetables

4 qt tomato
1 teaspoon Salt
1 tablespoon lemon juice

Blanch, skin, and quarter the tomatoes. Add the salt and lemon juice. Bring to a boil and simmer 10 minutes. Pressure cook the jars 15 minutes at 11 lbs pressure.

Contributor: David Shields (dshields@toast.net)

NYC Nutrilink: N2631^11529,N218^02047,N1896^09153

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Swedish Meat Balls

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
2 egg; beaten
----- Sauce ----
1 tablespoon margarine
1 lg onion; chopped
1 teaspoon curry powder
1 cup catsup
1/2 cup tomato juice
2 teaspoon worcestershire sauce
1/4 teaspoon tarragon
1/4 teaspoon pepper
2 tablespoon cheddar cheese; grated

Meatballs: Combine the ingredients for the meat balls in a large bowl. Make into 1" meatballs. Bake 20 minutes at 350 degrees.

Sauce: Melt the margarine in a small sauce pan. Simmer the onion and curry powder until the onion is transparent. Add the remaining ingredients, cover, and simmer sauce 20 minutes stirring occasionally.

NYC Nutrition Analysis (per serving or yield unit):
water=185.7 g; calories=521.8; protein=36.18 g; total fat=33.48 g; carbohydrate=18.01 g; dietary fiber=1.35 g; ash=5.28 g; calcium=81.79 mg; phosphorus=321.2 mg; iron=4.69 mg; sodium=1261 mg; potassium=790.4 mg; magnesium=52.83 mg; zinc=7.56 mg; copper=0.25 mg; manganese=0.21 mg; vitamin A=578.5 IU; vitamin E=1.09 mg ATE; thiamin=0.21 mg; riboflavin=0.57 mg; niacin=8.76 mg; pantothenic acid=0.97 mg; vitamin B6=0.58 mg; folate=42.08 ug; vitamin B12=3.66 ug; vitamin C=10.08 mg; saturated fat=13.87 g; monounsaturated fat=13.77 g; polyunsaturated fat=1.77 g; cholesterol=174 mg; total sugars=0.44 g; selenium=31.17 ug; refuse=1.7%; %cal as carb:prot:fat=14:28:58; WW Pts=12.97; (complete analysis)

Contributor: Posted on the Food & Wine RT on Genie by Stampo

Yield: 60 meatballs

NYC Nutrilink: N0^00000,N0^00000,N202^02030,N0^00000
NYC Nutrilink: N192^02020,N2456^11282,N4798^18079,N113^01123
NYC Nutrilink: N0^00000,N599^04522,N2456^11282,N0^00000
NYC Nutrilink: N2954^11935,N2637^11540,N0^00000,N0^00000
NYC Nutrilink: N202^02030,N10^01009

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Tangy Meatballs & Kraut

appetizers, main dish, meat balls, meats

1 small onion; chopped
1/2 cup brown sugar
1 can (15 oz) tomato sauce
1 can (15 oz) sauerkraut; undrained
24 cooked meatballs

This is sweet and tangy dish that even sauerkraut haters will enjoy.

In a large saucepan, stir together the onion, brown sugar, tomato sauce, and sauerkraut. Add the meatballs and simmer, covered, for 20 minutes.

Contributor: Busy Cooks - http://busycooks.About.com

Yield: 4 servings

NYC Nutrilink: N0^00000,N5503^19334,N2641^11549,N0^00000
NYC Nutrilink: N0^00000

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Turkey Drumsticks

turkey

1 package onion soup
4 lb turkey drumsticks

Take a sheet of aluminum foil and put turkey on it. Sprinkle some of the soup mix on the turkey and sprinkle most of the mix around it. Fold the foil over the turkey and seal it. Bake 2 - 2 1/2 hours at 350 deg.

Contributor: David Shields (dshields@toast.net)

Yield: 8 servings

NYC Nutrilink: N0^00000,N0^00000

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If you have comments or suggestions, email me at