Weight Loss Recipe: Tuna Patties With Lemon Dill Sauce

Summary:

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Tuna Patties With Lemon Dill Sauce" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Keywords:

tuna,patties,lemon,weight,loss,weightloss,lose,diet,diets,dieting,recipe,recipes,health,healthy,BMI,body,mass,index,obese,obesity,calorie,calories,low,fat,cholesterol,sodium,carbohydrate,body,shape

Article Body:

Lean protein is your diet is essential to weight loss and weight maintenance. Tuna fish is an excellent source of lean protein as it is lower in fat than red meats.

Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Tuna Patties With Lemon Dill Sauce" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted.

These tuna fish patties are delicious hot or cold. They are great for the lunchbox - just hold back the sauce.

Ingredients
1 (12 ounce) (350g) can white tuna packed in water, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onion
1 egg
1/2 cup skim milk
1/2 teaspoon grated lemon peel

Lemon Dill Sauce
1/4 cup nonfat chicken broth
1 tablespoon lemon juice
1/4 teaspoon dried dill

Directions
1. In large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel.
2. With lightly floured hands, form mixture into patties.
3. Spray a large nonstick skillet with cooking spray and heat over medium heat.
4. Cook patties, until golden brown on both sides, about 3 minutes per side.

Sauce
Combine all ingredients in a small saucepan and heat over medium heat until warm.

Add a small amount of flour and mix with a whisk to thicken sauce.

Spoon sauce over tuna patties and serve.

Makes 4-6 Servings

Approximate Nutrients per serving
Calories: 190
Total fat: 1
Saturated fat: 0 grams
Cholesterol: 72 mg
Sodium: 34 mg
Carbohydrate: 18 grams
Protein: 29 grams
Dietary fiber: less than 1 gram

Wild American Shrimp Scores High On Nutrition

Summary:

The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It's a great source of protein and is low in calories. Plus, premium-quality Wild American shrimp - harvested in their own natural environment from the South Atlantic and Gulf of Mexico - is perfect for health-conscious consumers who want to know exactly where their food comes from.

Keywords:

Wild American Shrimp Scores High On Nutrition

Article Body:

The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It's a great source of protein and is low in calories. Plus, premium-quality Wild American shrimp - harvested in their own natural environment from the South Atlantic and Gulf of Mexico - is perfect for health-conscious consumers who want to know exactly where their food comes from.

"Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease," said nutritionist Carol Guber, an expert on food, nutrition and healthy lifestyles. "If you're trying to lose weight by eating more healthful protein, Wild American shrimp is a delicious option."

Wild American shrimp has its own certification mark, assuring that it has been caught in the wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp where they shop and dine.

"Consumers have a choice, but many fail to realize that most shrimp sold in the U.S. is not caught in the Gulf of Mexico or South Atlantic, but rather imported from overseas and farm-raised," she said.

When buying shrimp, look for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and should not smell of ammonia or have a fishy odor.

For healthful dishes, add little or no butter, oil or shortening. The following recipe is perfect for light meals.


WILD AMERICAN SHRIMP CEVICHE WITH WATERMELON AND SPICY PICO (Makes 4 to 6 servings)


2 cups fresh lime juice

1 1/2 cups (16-20 count) Wild American shrimp, cleaned

and deveined, sliced into 1/2-inch-thick pieces

1 cup Roma tomatoes, seeded and diced small

1 serrano pepper, minced

1/4 cup red onion, diced small

1/4 cup cilantro, cleaned, stemmed and chopped

Kosher salt, freshly ground black pepper, to taste

1 1/2 cups watermelon, diced into 1/2-inch pieces

Baked tortilla chips

Lime wedges for garnish


Stir 1 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and set aside.

For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper.

Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.

Your Guide To Oysters

Summary:

A dare. A Local curiosity. A southern speciality. These are enticements you heeded in your intro to Louisiana oysters. However, the mystique of oysters many actually scare some home cooks away.

Keywords:

Your Guide To Oysters

Article Body:

A dare. A local curiosity. A southern specialty. These are enticements you heeded in your intro to Louisiana oysters. However, the mystique of oysters may actually scare some home cooks away.

The Louisiana Seafood Board brings you a handy guide to selecting and preparing oysters, so you can serve this delicacy fearlessly.

What Do Oysters Look Like?

Oyster meats are cream to light brown with ruffled edges and a silky texture. Avoid fluffy white oysters as they're filled with water. Oysters should not be floating, but packed closely-with no more than 10 percent liquid.

Oysters are available in pints or quarts. The containers should be clean. Check for government- required information: best-if-used-by date, interstate shellfish permit #, weight, nutrition facts, and country of origin.

How Do Oysters Smell?

Oysters have a clean ocean smell. Never buy oysters with an odor.

How Much Is One Serving?

Louisiana oysters are available year-round and vary in size from season to season. Skinny oysters come as many as 30 to the pint. Medium or fat oysters come 16 to 18 per pint. Either way, a pint is approximately three servings.

What Do Oysters Taste Like?

American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are actually all the same animal. In fact, there is only one oyster that is native to the Gulf and Atlantic coasts.

However, like fine wines, oysters have subtle nuances in flavor-depending on where they're cultivated. In a blind taste test by an independent researcher, consumers chose Louisiana oysters over others sold in the U.S. 85 percent of the time.

Try this longtime Louisiana oyster favorite.

Traditional Louisiana

Oyster Stew

4 servings

11/2 pints medium Louisiana oysters

1/2 cup shallots, diced

1 pint milk

2 Tbsp. butter

Salt & pepper to taste

Over a high heat, sauté shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Ease in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve with crackers.

Wild Game Recipe: Pan Roasted Duck with Corn Crepes and Sage, Sour Cherry Sauce

Summary:

Duck is one of my favorite wild game to hunt, to cook and to eat. Whether domestic pekin, muscovy or moulard, or true wild duck, it is flavorful, versatile, and, provided you cook it properly, lean. This recipe is really a summer recipe, but if you have a good supply of sweet corn, it will do fine anytime of year.

Keywords:

duck, duck hunting, hunting gear, duck hunting gear, wild game recipe, wild game recipes

Article Body:

For this recipe, I use either muscovy duck, a brazilian breed which is known for its incredible flavor and lean profile, or wild-hunted duck. Other breeds, such as moulard or pekin, will do fine, but be aware that the principal difference among these types of duck is the fat cap underneath the skin. With any breed of duck, to cook it properly, you want to render the fat from under the skin of the breast at a cooking temperature and time that will allow the skin to brown perfectly, once all the excess fat is rendered away. For all breeds, lightly score the duck breast, skin side, so that the skin is pierced (freeing the fat to render away), without going into the flesh of the breast. To do this, you will need a sharp knife. Score the breast at 45 deg. angles, so you end up with a diamond pattern on the skin side of the breast.

To prep the duck for cooking, score it and season it with salt and pepper on both sides. Allow the duck to rest for 30 minutes. When you are ready to serve, do not add butter or oil to your pan - just set the duck, skin side down, in the pan and cook over low to moderate heat. As the fat renders away, pour it off. You want to adjust your heat, and your time in cooking the skin side, so that most of the fat is rendered about the time your skin is browned nicely.

For 6

6 hen breasts, or 3 drake breasts (of moulard or muscovy), each portion being app. 8 ounces, uncooked.

Corn Crepes

Corn Crepes
4 cups corn kernels (about 4 ears)
salt
white pepper
1 ½ cups flour
4 eggs
1 ½ cups milk
3 tbsp melted butter
nutmeg (couple of pinches)
4 tbsp minced chives
Olive Oil

Heat oil in pan over medium heat. Add corn, salt and pepper and cover, cooking about 3-4 minutes and tossing through a couple of times. Process in food processor and cool. Once cool, add flour, eggs, milk, butter and nutmeg. Blend until smooth. Fold in minced chives. Refrigerate at least 3 hours. Prepare crepes with olive oil in non-stick per s.o.p. Cool and set aside. At service, take 3 crepes and reheat gently. Fold into triangles.

Sage-Sour Cherry Sauce

2 cups pinot noir or good burgundy
1/3 c shallot, minced
1 cup sliced, dried tart cherries
2 cups duck demi-glace, 4 cups (thin) duck stock, or 2 cups demi-glace (more than gourmet will work o.k.)
1 tsp minced sage
pinch of minced thyme
1/3 tsp balsamic vinegar
salt
pepper

Simmer wine with shallots, cherries and duck sauce until reduced back to 2 cups. At service, bring 2 ounces of sauce (with cherries) to simmer and toss in sage, thyme and balsamic vinegar together and heat through. Season with salt and pepper and serve.

At Service

Pre-heat oven to 375F.

Fleur de Sel (top layer, harvested sea salt, if you have it)

Sear duck as above. Once skin is browned and fat is rendered, "kiss" flesh side approximately 1 minute and place in oven. Remove from oven when duck breast still has a good deal of easy "spring" to the touch - you do not want to go beyond medium (I prefer medium rare). Remove the duck from the cooking/roasting pan and cover loosely with foil, shiny side out. Meanwhile, reheat crepes in a pan with a touch of olive oil, fold in triangles, and place in overlapping mound at center of plate. You also want to saute some coarsely chopped rainbow chard, which adds some caramelized sugar, bitterness, and color to the plate (use organic if possible - it will contain more natural sugars). Thinly slice duck and arrange on either side of crepes; drizzle with warmed sauce (including cherries), and place a few crystals of fleur de sel over the meat (if you have it).

Whip Up an Easy Dinner

Summary:

For a hurry-up evening meal, it's hard to find a food that's faster to fix than eggs. Making dinner in a flash is especially easy when you put a skillet scramble on the menu. To make one, simply cook up your family's favorite flavoring foods, then pour on eggs and scramble.

Keywords:

Whip Up an Easy Dinner

Article Body:

For a hurry-up evening meal, it's hard to find a food that's faster to fix than eggs. Making dinner in a flash is especially easy when you put a skillet scramble on the menu. To make one, simply cook up your family's favorite flavoring foods, then pour on eggs and scramble.

In Stir-Fry Shrimp Scramble, green onions, garlic and ginger add Asian flair to egg-enrobed shrimp dotted with pea pods and water chestnuts. Interesting contrasts are the highlight of the dish's appeal. The texture contrasts of the crunchy pea pods and water chestnuts and softer scrambled eggs and shrimp are enhanced by the contrasting colors and flavors of the ingredients, too. Making this special dish more economical, the eggs stretch the protein of the more expensive shrimp. Along with their high-quality protein, nutrient-dense eggs also provide an assortment of other essential nutrients, all for a relatively low calorie count.

Stir-frying itself is a cooking method that requires little fat. For this scramble, you need only one tablespoon of oil to cook enough food for a family. The end result is a dish supplying needed nutrients without a lot of calories. In addition to good nutrition and speedy preparation, clean-up is quick, too, because stir-frying requires only one pan.

Stir-Fry Shrimp Scramble

4 to 6 servings


1 tablespoon cooking oil

2 cloves garlic, minced

1/2 teaspoon ground ginger

1 package (8 oz.) frozen pea pods, thawed

4 ounces medium to large fresh or frozen raw shrimp

1 can (8 oz.) sliced water chestnuts, drained

1/4 cup chopped green onions with tops

6 eggs

1/2 teaspoon salt, optional

Green onion fan, optional


In 10-inch omelet pan or skillet over medium-high heat, cook garlic and ginger in hot oil until garlic is lightly browned, about 1 to 2 minutes. Add pea pods, shrimp, water chestnuts and onions. Cook, stirring occasionally, until shrimp turns pink, about 5 to 6 minutes. Beat together eggs and salt, if desired, until blended. Pour over vegetables and shrimp. With pancake turner, gently lift and turn mixture until eggs are thickened and no visible liquid egg remains. Garnish with onion fan, if desired.


Nutrition information per serving of 1/6 recipe using corn oil and fresh shrimp without optional salt and onion garnish: 145 calories, 8 gm total fat, 241 mg cholesterol, 96 mg sodium, 186 mg potassium, 7 gm carbohydrate, 12 gm protein and 10% or more of the RDI for vitamins B12 and C, riboflavin, iron, phosphorus.

Weight Loss Recipe: Pan Seared Cod With Balsamic Dressing

Summary:

Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing.

Keywords:

weight,loss,weightloss,lose,diet,diets,dieting,recipe,recipes,health,healthy,pan,fried,cod,balsamic,salad,calorie,calories,low,fat,cholesterol,sodium,carbohydrate,protein,fiber,fibre

Article Body:

Lean protein is your diet is essential to weight loss and weight maintenance. Cod is an excellent source of lean protein as it is lower in fat than red meats.

Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Pan Seared Cod With Balsamic Thyme" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted.

Ingredients:

500g fresh cod fillet (or boneless, skinless chicken breasts)
2 teaspoon olive oil
2 tablespoons balsamic vinegar
2 tablespoon fresh thyme
salt and pepper to taste

Directions:

Sprinkle fish with salt and freshly ground pepper on both sides. Heat a large skillet for which you have a cover over medium-high heat. When hot, add the olive oil. When the oil is hot, place the fish in the pan, lower the heat to medium and cook for five minutes or until the underside is brown and a curst begins to form.

Carefully turn the fish over, turn the heat down to medium-low and cover the skillet. Cook for about 5 minutes more. Fish is done when it flakes with a fork. Remove fish from skillet and place on a plate. Bring the heat back up to medium-high, add the balsamic vinegar and cook quickly, scraping the pan with a spatula.

Turn off the heat, put the fish back in the skillet and turn over to coat both sides with the reduced vinegar. Sprinkle with fresh thyme leaves and serve immediately.

* Note: fish should cook for about 10 minutes for each inch of thickness. If you use chicken breast instead, it will need a total of about 15 minutes cooking time.

Nutritional Analysis Per Serving:

Calories: 228
Protein: 40 grams
Fat: 6 grams
Carbohydrates: 1 grams

Your Chicken Recipe Could Win $100,000

Summary:

A grand prize of $100,000 will be awarded to America's top chicken cook at the 47th National Chicken Cooking Contest, to be held May 4, 2007, in Birmingham, Ala.

Keywords:

Your Chicken Recipe Could Win $100,000

Article Body:

A grand prize of $100,000 will be awarded to America's top chicken cook at the 47th National Chicken Cooking Contest, to be held May 4, 2007, in Birmingham, Ala.

Fifty-one contestants, one from each state and the District of Columbia, will be selected to compete. Chicken is the only required ingredient for recipe entries, and it can be prepared whole, in parts or in any combination of parts. Pre-cooked, pre-marinated and ground chicken products are also eligible.

Recipe preparation and other ingredients are left up to the imagination and creativity of the entrants. All recipes must be original, make four to eight servings and take less than three hours to prepare and cook twice. Grilling recipes are not allowed.

Contestants may submit an unlimited number of recipes. Each should be on a separate piece of paper and should include the contestant's name, full address and telephone number.

The judges, a national panel of food experts and journalists, will choose the winning recipes based on taste, appearance, simplicity and overall appeal.

The second-place finisher will be awarded $10,000; third place will win $5,000; fourth place will win $2,000; and fifth place will get $1,000. Every state finalist will win an expense-paid trip to Birmingham for the cook-off.

The contest is sponsored by the National Chicken Council and the U.S. Poultry & Egg Association. Members of the Alabama Poultry Federation will serve as local hosts.

The grand prize at the 46th National Chicken Cooking Contest, held in Charlotte, N.C., in May 2005, went to Indiana contestant Camilla Saulsbury for her Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri.

When You Give a Kid a Muffin, You're Gonna Get a Smile.

Summary:

In our house muffins hold a grand place of honor – in the hands of the toddlers. These ‘travel friendly’ little cakes are, in my opinion, the perfect food; especially for little kids.

Keywords:

easy muffin recipes, healthy muffin recipes, quick and easy muffin recipes

Article Body:

In our house muffins hold a grand place of honor – in the hands of the toddlers. These ‘travel friendly’ little cakes are, in my opinion, the perfect food; especially for little kids. Muffins are just the right size for little hands and little mouths as well. During the warm months, I can give a kid a muffin from the back door and they run gleefully across the yard with snack in hand. Healthy, hearty and delicious, muffins are a meal in one.

Muffins, generally speaking, come in two types – American and English. My favorite muffins to bake and serve are bread-like textured American muffins. The bumpy muffin tops are great on their own, but bake a fruit-filled muffin recipe, and you’ve created a masterpiece. One word of caution on baking muffins: do not over mix or you’ll have a tough muffin with holes in the middle. Stir about 10 strokes and your muffins will be fine. Not that a hungry little kid is going to notice however!

If you’re concerned with feeding your family healthy muffins, and who isn’t of course, there are some wonderful choices in recipes. Low fat versions are good for diet conscious parents as well.

Here are a couple of healthy and delicious muffin recipes for you to try.

Applesauce Oat Muffins

1-1/2 cups oats
1-1/4 cs flour
3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1 c applesauce
1 egg
1/2 c milk
5 tbsp oil
1/2 c brown sugar

Preheat oven to 400 degrees. Combine oats, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, egg, oil. Mix just until moist, about 10 strokes, do not over mix. Put in muffin cups about 2/3 full. Bake 20 minutes or until passes toothpick test.

Raisin and Pumpkin Muffins

1-1/2 cups flour
1/2 cup Splenda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup can pumpkin
1 tsp vanilla
5 tbsp melted butter
1 egg beaten
1/2 cup raisins

Preheat oven to 400. Mix dry ingredients together. Add milk, pumpkin, vanilla, butter and egg, stirring gently 2 times. Add raisins, and stir just until moistened. Batter will be lumpy. Fill muffin cups 2/3 full, and bake 18-20 minutes or until passes toothpick test.

Mix up a quick batch of muffins, and watch the crowd come sniffing around to see what’s baking! Muffins are best eaten right after they’ve cooled, but also freeze well and can be heated in the microwave, making them great for family meal planning. Give a kid a muffin today and watch him smile!

Wholesome Kosher Food Means Quality Family Meals

Summary:

With the fast-paced schedules most families face these days, mealtime is one of the most important times for bringing families together.

Keywords:

Wholesome Kosher Food Means Quality Family Meals

Article Body:

With the fast-paced schedules most families face these days, mealtime is one of the most important times for bringing families together. Just as important as making quality time to eat with your kids, however, is making sure they are eating quality food that is good for them.

Topping the list of easy and popular meals to enjoy with your kids is-you guessed it-hot dogs. In fact, a recent poll showed that hot dogs remain kids' number-one food choice while enjoying outdoor activities. However, even the biggest hot dog lovers aren't always sure exactly what it is that they're eating. The kosher symbol-represented as a triangle with a "K" inside it on packaging, such as on Hebrew National Franks-eliminates that doubt. The kosher seal is proof that there are no mystery meats or surprise ingredients.

In fact, recent studies show that more than nine out of 10 Americans consider trusted seals such as kosher, organic and whole grain when shopping for good food for their family. The rising appeal of organic foods in particular is the result of moms seeking out the highest-quality ingredients for their families, and many are choosing kosher foods for similar reasons. Kosher foods provide an assurance of quality and purity of ingredients similar to what you'll find in your favorite organic foods.

For thousands of years, food prepared under kosher supervision has been a guarantee of the purity and cleanliness of that food. When it comes to ingredients and hot dogs, the word "beef" in particular can mean lots of things, including meat from sources you might not immediately think of. What you can expect from choosing kosher franks such as Hebrew National is 100 percent kosher beef, made from only the finest cuts of beef, without artificial flavors, colors, fillers and by-products. The kosher symbol certifies both high-quality ingredients and clean preparation processes that meet strict kosher standards. And Hebrew National's century of experience producing only kosher foods means it's a name you can trust, especially when you're looking to feed quality, great-tasting food to your kids.

Glazed Frank Kabobs

Grilling spray

1/2 cup chili sauce

3 tablespoons brown sugar

2 tablespoons Hebrew National® Deli Mustard

1 package (16 ounces) Hebrew National Dinner Beef Franks, cut into 16 (11/2-inch) pieces

1 small red onion, cut into 1/2-inch wedges

1 medium red bell pepper, cut into 1-inch pieces

1 medium green bell pepper, cut into 1-inch pieces

2 medium ears fresh corn, shucked, cut into 1-inch-thick slices

Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar and mustard in small bowl until blended. Set aside. Thread franks and vegetables alternately on 4 metal or heavy wooden skewers. Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes or until vegetables are tender and franks are hot.

Boston Chicken Creamed Spinach

Ben & jerry's fresh georgia peach ice cream

TGI Friday's Soy Sauce Dressing

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Dressings Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----WALDINE VAN GEFFEN VGHC42A-----

1/3 cup Peanut oil

1/3 cup Cider vinegar

1/3 cup Water

2 tablespoons Soy sauce

2 tablespoons Green onion stems -- minced

1 tablespoon Honey -- to 2tb or to taste

1/2 teaspoon Prepared hot mustard -- or the

removed from 2 -- capsules of ground g

Combine all ingredients in a jar with tight-fitting lid; shake the jar

vigorously to combine ingredients thoroughly. Keep refrigerated and

covered to use within a few weeks. Shake before using. CAL 38 per T.

McDonald's® Hot Mustard Sauce

I finally got on the case to bring you the definitive kitchen

clone for this one - and it's a cinch! Tie one hand behind

your back and witness plain old ground dried mustard mixing

it up with sweet and sour flavors in a saucepan over medium heat.

The cornstarch wrangles around in there to thicken and stabilize

while Captain Habanero pops in for the perfect spicy punch.

Use it for dipping, use it for spreading, use it again and again,

since you'll make about a cup of the stuff. And McDonald's will

be glad that we no longer need to hoard the little blister packs

from the restaurants.

1/2 cup water

1/2 cup corn syrup

1/3 cup plus 1 tablespoon white vinegar

2 tablespoons ground dried mustard

4 teaspoons cornstarch

1 tablespoon granulated sugar

1 tablespoon vegetable oil

1/2 teaspoon turmeric

1/2 teaspoon salt

10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk

until smooth.

2. Turn heat to medium and bring mixture to a boil, stirring often.

Sauce should thicken in 2 to 3 minutes after it begins to boil.

Remove sauce from heat and chill in refrigerator in a covered

McDonald's® Breakfast Bagel Sandwiches®

Steak & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

1 teaspoon vegetable oil

1 slice of white onion, quartered

1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

4 eggs

1 teaspoon butter

salt

ground black pepper

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with

the dill mustard in a small bowl. Set this aside until you

are ready to use it.

2. Heat 1 teaspoon of vegetable oil in a medium skillet over

medium heat. Separate the onion slices and sauté in the oil until

light brown.

3. Heat a large skillet over medium/high heat. Break up the sandwich

steak into the hot pan and cook until brown. Drain off fat. Add the

grilled onions to the meat and stir.

4. To make the eggs it's best to make one at a time in a small 6-inch

skillet. If you have more than one of these small pans, you can save

a little time.

5. Beat an egg in a small bowl with a whisk until it is smooth, but

not foamy. Add a pinch of salt and pepper to the egg. Heat a small

6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan.

When the butter has melted add the egg to the pan. Swirl the pan so

that the egg spreads evenly. As the egg begins to cook, use a spatula

to pull in a couple of the edges so that raw egg flows from the top

onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the

edges of the egg using a spoon or fork. Fold it down about an inch.

Fold the opposite end over as well. Then fold the remaining two edges

over, creating a small rectangular or square mini-omelet. Flip the

little omelet over and turn off the heat.

6. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on

broil, until golden brown. You may also use a toaster oven for this

step, but be sure to place the sliced bagel halves onto a small

baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the

sauce onto the face of the top bagel half.

8. Place a slice of cheese onto the face of each bagel half.

9. Divide the meat into four portions and stack one portion onto the

cheese on the bottom bagel half.

10. Place the finished omelet onto the meat on the bottom half of the

sandwich.

11. Finish by flipping the top half of the sandwich over onto the

bottom. Heat for 15 seconds in microwave if needed to warm.

Heinz 57® Steak Sauce

In the late 1800s Henry John Heinz established the slogan

"57 Varieties," which you can still find printed on Heinz

products even though the company now boasts over 5700 varieties

in 200 countries. Today Heinz is the world's largest tomato

producer, but interestingly the first product for the company

that was launched in 1869 had nothing to do with tomatoes; it

was grated horseradish. It wasn't until 1876 that ketchup was

added to the growing company's product line.

Tomato is also an important ingredient in this tangy steak

sauce. But you'll find some interesting ingredients in there as

well, such as raisin puree, malt vinegar, apple juice concentrate,

and mustard. And don't worry if your version doesn't come out as

brown as the original. Heinz uses a little caramel coloring in its

product to give it that distinctive tint. It's just for looks,

though, so I've left that ingredient out of this clone recipe.

Besides, I've found that the turmeric and yellow mustard will help

get this version close to the color of the real deal.

Raisin Puree

1/2 cup raisins

1/2 cup water

1 1/3 cup white vinegar

1 cup tomato paste

2/3 cup malt vinegar

2/3 cup sugar

1/2 cup water

1 tablespoon yellow prepared mustard

2 teaspoons apple juice concentrate

1 1/2 teaspoons salt

1 teaspoon vegetable oil

1 teaspoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water

in a food processor or blender. Blend on high speed for 1 minute

or until the puree is smooth. Measure 1/4 cup of this puree into

a medium saucepan.

2. Add the remaining ingredients and whisk until smooth.

3. Turn heat up to medium high and bring mixture to a thorough boil.

Reduce heat to low and simmer, uncovered, for 1/2 hour or until

thick. Let sauce cool and then refrigerate it in a covered container

for at least 24 hours.

Mrs Fields Carrot Fruit Jumbles

Categories: Cookies

Yield: 48 servings

2 1/2 c Flour

1 ts Soda

1/2 ts Baking powder

1/2 ts Ground cloves

2 ts Cinnamon

1/4 ts Salt

1 c Quick oats (not instant)

3/4 c Dark brown sugar; packed

3/4 c Sugar

1 c Butter; softened

2 lg Eggs

2 ts Vanilla extract

2 c Grated carrots (2-3 medium

Carrots)

1/2 c Crushed pineapple; drained

1 c Chopped walnuts (4 oz)

Preheat oven to 350*f. In a medium bowl combine flour, soda, baking

powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set

aside. In a large bowl with an electric mixer, blend sugars. Add butter and

mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla

and beat at medium speed until light and fluffy.. Add carrots, pineapple

and nuts, and blend until combined. Batter will appear lumpy. Add flour

mixture and blend at low speed until just combined. Drop by rounded

teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15

minutes, taking care not to brown cookies. Immediately transfer cookies

with a spatula to a cool, flat surface.

Jack In The Box® Oreo Cookie Shake

If you live in one of the 15 Western states served by Jack in

the Box, you have no doubt cracked a gut from the hilarious

TV ads produced by this popular hamburger chain. In the spots

a suit-wearing "Jack" runs the company, even though he's got

a bulbous antenna ball for a head with a giant smiley-face

painted on it. He has a private jet, plays golf, even has kids

with mini antenna-ball heads.

Jack also has a featured shake flavor that, it turns out,

is very easy to make at home with a blender, ice cream, milk

and a handful of Oreo cookies. Sure the drive-thru is convenient

and easy. But if you don't feel like getting out, now you can

enjoy this clone at home from the first fast food chain in the

country to use a drive-thru window way beck when.

3 cups vanilla ice cream

1 1/2 cups milk

8 Oreo cookies

1. Combine the ice cream and milk in a blender and mix on low

speed until smooth. Stir the shake with a spoon to mix, if

necessary.

2. Break Oreo cookies while adding them to the blender. Mix on

low speed for 5 to 10 seconds or until cookies are mostly pureed

into the shake, but a few larger pieces remain. Stir with a spoon

if necessary to help combine cookies.

3. Pour shake into two 12-ounce glasses.

Sara Lee (R) Apple Maple Cheesecake

2 tablespoons butter or margarine

2 medium tart cooking apples, peeled and sliced (2 cups)

1/3 cup maple-flavored syrup

1 tablespoon light brown sugar

1 teaspoon cornstarch

1 teaspoon ground cinnamon

1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed

1 cup chopped walnuts

Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced

apples; cook, stirring occasionally, 5 minutes or just until

tender. In small bowl, combine maple-flavored syrup, sugar,

cornstarch and cinnamon. Add to apples in skillet. Cook,

stirring frequently, 2-3 minutes or until syrup is bubbly

and slightly thickened. Cook 1 minute more. Remove from

heat; refrigerate 10 minutes. Spoon apple mixture over

cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Durkee's Famous Sauce

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Sauces Cheese/Eggs

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----WALDINE VAN GEFFEN VGHC42A-----

1/2 cup Cold water

4 tablespoons Cornstarch

1/2 cup Plus 2 TB dark vinegar

2 tablespoons Salt

1/2 cup Sugar

1 Whole egg

4 tablespoons French's prepared mustard

4 tablespoons Margarine -- tiny bits

Place all ingredients as listed in blender on high speed until smooth (2

minutes). Transfer to top of double boiler and cook over gently boiling

water, stirring often for 12 to 15 minutes or until thickened and smooth.

Once more put mixture back through blender 30 seconds or till smooth,

using high speed. Refrigerate in covered container 24 hours before using.

Keep refrigerated 3 months.

Howard Johnson's Boston Brown Bread

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Meats Cake Mix

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Unsifted whole wheat flour

1 cup Unsifted rye flour

1 cup Yellow corn meal

1 1/2 teaspoons Baking soda

1 1/2 teaspoons Salt

3/4 cup Molasses

2 cups Buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.

Stir in molasses, buttermilk. Turn into mold, cover tightly.

Place on trivet in deep kettle. Add enough boiling water to kettle to

come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.

Remove from mold to cake rack. Serve hot with baked beans.

UNO'S PIZZERIA RECIPE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Cheese/eggs

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pk Yeast

2 c -Tepid water

1/2 c Salad oil

4 tb Olive oil

3 c Flour

1/2 c Cornmeal -- I think this is

-the secret

2 ts -salt -- Frugal Gourmet does

-not have salt in dough

2 1/2 c Flour

-Sauce

2 cn Plum tomatoes 28 ounce

-drained -- crushed; drained

1 Mozzarella -- to taste

1 pn -salt -- ground pepper

1 -garlic -- chopped; to taste

1 Basil -- fresh; chopped

1 Oregano -- fresh; chopped

1 Meat -- choice

1 Onion -- etc; choice

1 Parmesan -- to taste

1 Romano cheese -- to taste

Mix two packets of yeast in 2 cups of tepid water and let sit for ten

minutes. Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal

and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour.

Knead this for 15 minutes. Let dough rise to twice its size. Use blackened

deep dish pizza pans. I'm not sure how you get 'em blackened - I cured mine

with olive oil and then I just wipe them out when I'm

done. They are kind of getting blackened looking with use. I have two pans

and make two pizzas at a time. I spread the pan with olive oil and sprinkle

with cornmeal. Divide the dough in half. Spread and cover the bottom of the

pan. Spread it up the sides. I then let it rise again in the pan. Cover

pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum

tomatoes for each pizza. Drain off the excess fluid after squashing, and

spread this over the cheese. Smidge of salt and ground pepper over the top.

Chopped garlic, fresh chopped basil and oregano. Add the filling of your

choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano

Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.

Nabisco® Cheese Nips®

Here's a clone recipe that gets one very important

ingredient from another packaged product. The powdered

cheese included in the Kraft instant macaroni & cheese

kits flavors this homegrown version of the popular bright

orange crackers. You'll need a can of Kraft Macaroni &

Cheese Cheese Topping or two boxes of the most inexpensive

instant variety of macaroni & cheese; you know, the kind

with the cheese powder. Two boxes will give you enough

cheese to make 300 crackers. As for the macaroni left over

in the box, just use that for another recipe requiring elbow

macaroni.

1 cup sifted all-purpose flour (plus 1/2 cup divided and reserved

for kneading and rolling)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages

dry cheese powder from 2 boxes Kraft macaroni & cheese)

3 tablespoons shortening

1/3 cup buttermilk

1/2 teaspoon salt (for tops, optional)

1. Sift together 1 cup flour, baking soda, baking powder, and

cheese powder in a large bowl.

2. Cut in the shortening with a fork and knife with a crosswise

motion until dough is broken down into rice-size pieces. Mixture

will still be very dry.

3. Stir in buttermilk with a fork until dough becomes very moist

and sticky.

4. Sprinkle a couple tablespoons of the reserved flour over the

dough and work it in until the dough can be handled without

sticking, then turn it out onto a floured board, being sure to keep

1/4 cup of the reserve flour for later. Knead the dough well for

60 to 90 seconds, until the flour is well incorporated. Wrap the

dough in plastic wrap and chill for at least one hour.

5. Preheat oven to 325 degrees. Spray a light coating of cooking

spray on a baking sheet.

6. Remove the dough from the refrigerator and use the remaining

reserve flour to dust a rolling surface. Roll about one-third of

the dough to just under 1/16th of inch thick. Trim the edges square

(a pizza cutter or wheel works great for this), then transfer the

dough to a lightly greased baking sheet. Use the rolling pin to

transfer the dough. Simply pick up one end of the dough onto a

rolling pin, and roll the dough around the rolling pin. Reverse the

process onto the baking sheet to transfer the dough.

7. Use a pizza cutter to cut across and down the dough, creating

1-inch square pieces. Use the blunt end of a skewer or broken

toothpick to poke a hole in the center of each piece.

8. Sprinkle a very light coating of salt over the top of the crackers

(crackers will already be quite salty) and bake for 8 to 10 minutes

mix the crackers around (so those on the edge don’t burn) and bake

for another 3 to 5 minutes, or until some are just barely turning

a light brown. Repeat the rolling and baking process with the

remaining dough.

Makes approximately 300 crackers.

Dolly Madison® Zingers® (Devil's Food)

Former U.S. President James Madison's wife did not

create this baking company, despite the fact that her

name is on every carrot cake, crumb cake, and Zinger that

comes off the production line. It was instead company

founder Roy Nafziger's brainstorm to use the former first

lady's name, since she was notorious for throwing huge

shindigs featuring a fine selection of desserts and baked

goods. Nafziger said his company would create cakes "fine

enough to serve at the White House." While I don't expect

you'll be treated to a tray of Zingers on your next stay

in the Lincoln Bedroom, I will agree that these little

snack cakes are a tasty way to appease a sweet tooth.

You can craft a version at home by making little cake

pans out of aluminum foil that is wrapped around an

empty prescription pill bottle. The cake batter is easy,

since you just use any instant devil's food cake mix.

I like Duncan Hines, but you can use whatever you want.

As for the frosting, it may not come out as dark brown

as the original since the recipe here doesn't include brown

food coloring (caramel coloring). But the taste will be

right on. And I think President Clinton would agree that as

long as the sweet little treats taste good, appearance is secondary.

Cake

Duncan Hines devil's food cake mix

1 1/3 cups water

1/2 cup oil

3 large eggs

Filling

2 teaspoons hot water

1/4 teaspoon salt

2 cups marshmallow creme (one 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

Frosting

1 cup powdered sugar

1/4 cup Hershey's chocolate syrup

2 tablespoons shortening

1/2 teaspoon vanilla

dash salt

Tear off a bunch of foil pieces about this size. These will be your

mini cake pans after folding two times and wrapping around a pill

bottle.

Empty prescription medicine bottles are actually good for something.

Use a toothpick or skewer to dig three caverns in the cakes where the

filling will live. Later you will cleverly hide these holes with

frosting.

1. Prepare the cake batter following the directions on the box.

If you use Duncan Hines brand, you will need 1 1/3 cups of water,

1/2 cup of oil, and three eggs. Preheat oven to 350 degrees.

2. To prepare the cake pans that will make cakes the size of Zingers,

tear off 20 pieces of aluminum foil that are each about 8 inches

wide. Fold the foil in half and then in half once more so that you

have a rectangular piece of foil. Wrap this piece of foil around a

small prescription medicine bottle. Tuck in the ends and take the

bottle out, leaving the foil open at the top. This will form a little

pan. Flatten the bottom so that the mini pan stands up straight.

Place this into a baking pan and repeat with the remaining pieces

of foil. When you have arranged all of the foil pans in a baking

pan, spray the inside of all the pans with non-stick cooking spray.

Fill each little pan about halfway with cake batter. Bake cakes

for 15 to 17 minutes or until a toothpick stuck in the center comes

out clean. Remove the cakes from the oven and allow them to cool

completely.

3. To make the filling, combine the hot water with the salt in a

small bowl and stir until the salt is dissolved. Let this mixture

cool.

4. Combine the marshmallow creme, shortening, powdered sugar, and

vanilla in a medium bowl and mix well with an electric mixer on high

speed until fluffy. Add the salt mixture to the bowl and mix.

5. To make the chocolate frosting, combine all the frosting

ingredients in a medium bowl and mix well with an electric mixer

until smooth.

6. To assemble your snack cakes first poke three holes with a

toothpick or skewer in the top of a cake and swirl around inside

the holes making little caverns for your filling.

7. Use a pastry bag with a small tip to squeeze some filling into

each hole. Careful not to overfill, or your cake will burst open.

Sure, it's exciting, but this mess won't make for a good clone.

8. Once the cake is filled, use a butter knife to spread frosting

on top of the cake over the holes. Drag a fork lengthwise over

the frosting making grooves just like the real thing.

Koo Koo Roo® Santa Fe Pasta

With Southwestern-style dressing, corn, peppers and fresh cilantro,

this is an addicting clone from a quickly growing fast food concept.

Koo Koo Roo's "California Style" flame broiled and rotisserie

chicken meals come with a wide selection of very tasty side dishes,

including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti

Rice. This cold Santa Fe Pasta salad is one of the favorites on the

long list of 24 sides. And here's the TSR clone recipe to help you

make a version of your own that tastes as good as the real thing.

1 16-ounce package Rotini pasta

4-5 quarts water

Dressing

1 1/4 cups V-8 juice

1 1/2 tablespoons olive oil

1 tablespoon red wine vinegar

1 1/2 teaspoons chili powder

3/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

1/2 cup cooked yellow corn kernels

1/3 cup chopped cilantro

1/4 cup chopped green onion

2 tablespoons diced red bell pepper

2 tablespoons diced green bell pepper

1 chicken breast fillet, cooked and diced

1. Prepare the pasta by bringing 4-5 quarts of water to a rolling

boil in a large saucepan. Add pasta to the pan, and when water

begins to boil again, cook for 8-11 minutes. Pasta should be al dente,

or mostly tender but with a slight toughness in the middle.

2. Whisk all of the dressing ingredients together in a small bowl.

Cover and chill the dressing until you're ready to use it.

3. When pasta is done, pour it into a large bowl. Add the dressing,

then toss.

4. Add the remaining ingredients to the pasta, and toss until combined.

Cover and chill for several hours before serving.

McDonald's® Yogurt Parfait

This one's super easy to make, plus it's low fat and delicious.

The yogurt in the original is very sweet and creamy, like Yoplait.

So that's the brand that you should use, although any brand of

vanilla yogurt will work fine. If you use Yoplait, you'll need two

6-ounce containers of the stuff per serving. For the granola,

just look for one that contains mostly oats. It should be crunchy

and sweet (such as "maple" flavor) and can also include puffed

rice bits. You can even make these a day or two ahead of time.

Keep them covered in the fridge, and hold off on the granola

topping until you serve 'em up or it'll get mighty soggy.

4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers

of Yoplait)

2 10-ounce boxes sliced strawberries with sugar added, thawed

1/3 cup frozen blueberries, thawed

1/2 cup crunchy, sweet granola

1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.

2. Add 1/2 cup of strawberries into the glass on top of the yogurt.

3. Add 1 tablespoon of blueberries to the glass.

4. Pour 1/2 cup of yogurt over the fruit.

5. Sprinkle granola over the top and serve. Repeat for remaining

Good Seasons® Italian Salad Dressing Mix

Here's a clone for the instant dressing mix you buy in the

little .7-ounce packets. When added to vinegar, water, and

oil, you get one of the best-tasting instant salad dressings

around. But what if you can't find the stuff, or it is no

longer sold in your area, as I've heard from so many? Or maybe

you want to save some money and make a bunch of your own?

Just use the recipe below to make as much dry mix as you want,

and save it for when you need instant salad satisfaction.

I've used McCormick lemon pepper in the recipe here because

it contains lemon juice solids that help duplicate the taste

of the sodium citrate and citric acid in the real thing.

The dry pectin, which can be found near the canning supplies

in your supermarket, is used as a thickener, much like the

xanthan gum in the original product.

1 teaspoon carrot, grated and finely chopped

1 teaspoon red bell pepper, finely minced

3/4 teaspoon McCormick lemon pepper

1/8 teaspoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

2 teaspoons sugar

1/8 teaspoon black pepper

2 teaspoons dry pectin

pinch ground oregano

1. Place the carrot and bell pepper on a baking pan in an oven

set on 250 degrees for 45 to 60 minutes, or until all of the

small pieces are completely dry, but not browned.

2. Combine the dried carrot and bell pepper with the other

ingredients in a small bowl. Mix can be stored in a sealed

container indefinitely until needed.

3. When ready to use, pour 1/4 cup of vinegar into a cruet or

jar. Add 3 tablespoons of water, then the dressing mix. Seal

and shake vigorously. Add 1/2 cup of oil and shake until well

Taco Bell® Mexican Pizza

Hope you're hungry, 'cause this recipe makes four of the

Mexican Pizzas like those served at the Bell. Prepare to

blow your diners away with this one if they're at all

familiar with the real thing.

1/2 lb ground beef

2 tablespoons all-purpose flour

1 1/2 teaspoons chili powder (Spanish blend is best)

3/4 teaspoon salt

1/4 teaspoon dried minced onion

1/4 teaspoon paprika

dash garlic powder

dash onion powder

2 tablespoons water

8 small (6" diameter) flour tortillas

1 cup Crisco shortening or cooking oil

1 16-ounce can refried beans

2/3 cup mild Picante salsa

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/3 cup diced tomato

1/4 cup chopped green onions

1. In a medium bowl, combine the ground beef with the flour,

chili powder, salt, dried onion, paprika, garlic powder, and

onion powder. Use your hands to thoroughly incorporate everything

into the ground beef.

2. Preheat a skillet over medium heat, and add the ground beef

mixture to the pan along with the water. Brown the beef mixture

for 5 to 6 minutes, using a wooden spoon or spatula to break up

the meat as it cooks.

3. Heat oil or Crisco shortening in a frying pan over medium high

heat. If oil begins to smoke, it is too hot. When oil is hot,

fry each tortilla for about 30 to 45 seconds per side and set

aside on paper towels. When frying each tortilla, be sure to pop

any bubbles that form so that tortilla lays flat in oil. Tortillas

should become golden brown.

4. Heat up refried beans in a small pan over the stove or in the

microwave. Preheat oven to 400 degrees.

5. When meat and tortillas are done, stack each pizza by first

spreading about 1/3 cup refried beans on the face of one tortilla.

Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat

your pizzas with two tablespoons of salsa on each, then combine

the cheeses and sprinkle the blend evenly over the top of each pizza.

Split up the diced tomato and arrange evenly over the cheese on

each pizza, followed by the green onion.

6. Place pizzas in your hot oven for 8-12 minutes or until cheese

on top is melted. Cut each pizza into 4 slices and serve.

PONDEROSA STEAK AGER

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Marinades Copycat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 c Ketchup

2 c Water

1/4 c Lemon juice

1/4 c Dark vinegar

1/2 ts Smoked salt

1 ea Onion, large, Wedge cut

1 c Corn oil

3 tb Soy sauce

2 tb French's prepared mustard

1 t Garlic salt

1 t Coarse ground black pepper

Combine everything. Submerge steaks in it for 24

hours refrigerated and covered. Drain Well and broil

Mrs Fields' Lemon Chocolate Chip Buttons

Categories: Cookies, Mimi

Yield: 48 servings

2 c Flour

1/2 ts Soda

1 ts Ground coriander

3/4 c Butter, softened

1 c Sugar

2 lg Eggs

1 1/2 ts Lemon extract

1 1/2 c Miniature chocolate chips

Preheat oven to 300* F. In a medium bowl combine flour, soda and

coriander with a wire whisk, set aside. In a large bowl cream butter

and sugar with an electric mixer at medium speed to form a grainy

paste. Add eggs and lemon extract, and beat well. Scrape down sides

of bowl. Add the flour mixture and the chocolate chips, and blend at

low speed just until combined. Drop dough by teaspoons onto

ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes

on center rack of oven. Do not brown. Immediately transfer with a

spatula to a cool surface.

Auntie Anne's Pretzels

Applebee's® Oriental Chicken Salad

Roadhouse Grill® Roadhouse Cheese Wraps

You'll find the original version of this delectable

Roadhouse Grill signature item in the "starters"

section of the menu. It's a variation on the popular

fried cheese sticks appetizers with spicy jalapeno

peppers in the middle, all wrapped in large spring

roll wrappers before frying. The marinara sauce on

the side is perfect for dipping this tasty cheesy

tidbit. To save time -- and we all like that --

you can use any of your favorite marinara pasta

sauces (such as Ragu) for dipping so you won't have

to whip it up from scratch.

8 thin slices monterey jack cheese

8 thin slices cheddar cheese

1 jalapeno pepper, seeded and diced

1 teaspoon minced fresh chives

4 large spring roll wrappers

1 beaten egg

6 to 10 cups vegetable oil

On the side

Marinara (pasta) sauce

Slice the cheese real thin, add peppers and chives, roll

it all up and give it a good squeeze before wrapping

1. Use a sharp knife to make 8 thin slices each from the

end of standard-size hunks of cheddar and monterey jack cheeses.

2. Arrange 2 slices of cheddar and 2 slices of jack on your hand,

then sprinkle about 1 teaspoon of diced jalapeno on top of the

cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich

the peppers and chives between the cheese and roll it all up.

Fold the cheese and squeeze it all together so that the peppers

and chives are well sealed into the middle of the cheeses.

3. Lay a spring roll wrapper with one corner pointing away from

you. Arrange the cheese lengthwise on the center of the wrapper.

4. Fold one of the side corners over the cheese filling. Brush a

little beaten egg on the tip of the other side corner and fold it

over the first corner so that it sticks. Brush some beaten egg on

the corner pointing away from you. Fold the bottom corner up and

over the filling. Roll the wrapper up, keeping it tight, until it

rolls over the top corner with the egg on it. It should stick.

Repeat with the remaining rolls, then cover them all and chill

for at least 30 minutes. This will be long enough to heat up the

oil in a deep fryer or large saucepan to 350 degrees.

5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or

until the outside is golden brown. Drain the rolls on a rack or

paper towels for 2 minutes before serving with your favorite

marinara sauce on the side for dipping.

Bennigan's Hot Bacon Dressing

Outback Steakhouse® Honey Wheat Bushman Bread®

Along with an entree at this popular steakhouse chain, comes

a freshly baked loaf of this dark, sweet bread, served on it's

own cutting board with soft whipped butter. One distinctive

feature of the bread is its color. How does the bread get so

dark? While you may notice the recipe includes instant coffee

and cocoa, these ingredients will not give it it's deep dark

chocolate brown color - not even close. Usually breads that

are this dark -- such as pumpernickel or dark bran muffins --

contain caramel color, an ingredient often used in the industry

to darken foods. Since your local supermarket will not likely

have this mostly commercial product, we will make the caramel

color from a mixture of three food colorings -- red, yellow and

blue. Just be sure to get the food coloring in the little droppers

so that you can count the drops as you measure. That's very

important to getting the color just right. You may also opt

to keep the color out. The bread will certainly taste the same,

but will look nothing like the real deal. I suggest using a

bread machine for the mixing and kneading, if you have one.

Dough

1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour

1 2/3 cups wheat flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

1 teaspoon salt

2 1/4 teaspoons (1 pkg.) yeast

Coloring

1/4 cup water

75 drops red food coloring

45 drops blue food coloring

30 drops yellow food coloring

cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the

dough in the exact order listed into the pan of your machine.

Set it on "knead" and when the machine begins to mix the dough,

combine the food coloring with 1/4 cup of water and drizzle it

into the mixture as it combines. After the dough is created let

it rest to rise for an hour or so. Then remove it from the pan

and go to step #3.

2. If you are not using a bread machine, combine the flours, cocoa,

sugar, coffee and salt in large bowl. Make a depression or "well"

in the middle of the dry mixture. Pour the warm water into this

"well," then add the butter, honey and yeast. Combine the food

coloring drops with 1/4 cup of water and add that to the "well.

" Slowly mix the ingredients with a spoon, drawing the dry

ingredients into the wet. When you can handle the dough, begin to

combine it by hand, kneading the dough thoroughly for at least ten

minutes, until it is very smooth and has a consistent color. Set

the dough into a covered bowl in a warm place for an hour, to allow

it to rise.

3. When the dough has risen to about double in size, punch it down

and divide it into 8 even portions (divide dough in half, divide

those halves in half, and then once more). Form the portions into

tubular shaped loaves about 8 inches long and 2 inches wide.

Sprinkle the entire surface of the loaves with cornmeal and place

them on a cookie sheet, or two. Cover the cookie sheet(s) with

plastic wrap and let the dough rise once more for another hour in a warm location.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it

for 20-24 minutes in the hot oven. Loaves should begin to darken

slightly on top when done. Serve warm with a sharp bread knife

and butter on the side. If you want whipped butter, like you get

at the restaurant, just use an electric mixer on high speed to

whip some butter until it's fluffy.

Makes 8 small loaves.

Tidbits

It is normal for this dough to be a bit tacky and to seem somewhat

thin. Just be sure to add plenty of flour to your hands and work

surface when working with the dough to prevent sticking.

If you are able to find caramel color, you can use that rather than

the food coloring formula described in the recipe. Just measure 1

tablespoon of caramel color into the dough mixture where the recipe

uses food coloring and water.

Z Tejas' Chile Fudge Pie

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Copycat

Pies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ts Ancho puree*

1/2 lb Butter

1/2 c Chopped walnuts

1/2 c Chopped pecans

2 Eggs

1/2 c White sugar

1/2 c Brown sugar

1/2 c Flour

1 c Semisweet chocolate chips

9 inch unbaked pie shell

*For ancho puree: Ancho chiles, which are dried

poblanos, are dark brown peppers found in the produce

section. Remove seeds and stem from one ancho chile

pepper. Place ancho in a small saucepan with water to

cover. Bring to a boil and simmer until ancho is

tender. Puree in a food processor.

Melt butter and let cool to warm. Toast pecans and

walnuts until lightly brown. Beat eggs well and then

add sugars and flour. Beat until smooth. Add warm

butter and mix well. (It is important for butter to be

warm so chocolate chips will melt some.) Add chile

puree. Stir in nuts and chocolate chips. Pour filling

into pastry shell and bake at 325 degrees for 45 to 60

KFC Southern Spoon Bread

3 cups milk

1 teaspoon salt

1 Tablespoon sugar

1 1/4 cups corn meal

3 eggs

1 Tablespoon baking powder

2 Tablespoons cold water

2 Tablespoons butter

Preheat oven to 400ºF. In pan, heat milk, salt and sugar to

a moderate temperature. Add corn meal and cook as mush

(about 5 minutes). Beat together eggs, baking powder, water

and butter. Add to corn meal mixture. Pour into buttered

1 1/2 quart baking dish. Bake for 25 to 30 minutes.

CLAM CHOWDER (RED LOBSTER)

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Chicken Sandwiches

Salsa

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

WALDINE VAN GEFFEN

VGHC42A-----

1 qt Clam juice

1 c Non-fat dry milk powder

2/3 c Flour

1 cn Chicken broth -- (14

Ounces)

2 Ribs celery -- chop fine

1 tb Dry minced onion

1 cn Clams -- (10 ounces) minced

Well

1 pn Dry parsley flakes

2 Baked potatoes -- cook,

Peel

Crumbled

In blender put clam juice, milk powder and flour,

blending smooth. Pour into 2-1/2 qt saucepan and stir

in chicken broth, stirring constantly on medium-high

heat until thick andsmooth. Turn heat to low. Stir in

celery, onions, clams, parsley and potatoes. Keep on

low heat up to an hour and season with salt and

pepper. Freezes well.

Mimi's Cafe® French Market Onion Soup

You might not imagine a tough World War II flying ace would

open a restaurant called "Mimi's," but that's exactly what

happened in the 70's. Arthur J. Simms flew spy missions over

France during the war and helped liberate a small French town

near Versailles. After the war Arthur ran the commissary at

MGM studios in Hollywood, stuffing the bellies of big-time celebs

like Judy Garland, Clark Gable and Mickey Rooney. He later

joined his son Tom in several restaurant ventures including one

called "French Quarter" in West Hollywood. This was the prototype

for the French-themed Mimi's Cafe. In 1978, the first Mimi's

opened in Anaheim, California. Today there's over 40 Mimi's in

the chain with a new one opening every other week; all of them

serving this amazing onion soup that can now be part of your

culinary repertoire. Oui!

1/4 cup butter

3 medium white onions, sliced

3 14-ounce cans beef broth (Swanson is best)

1 teaspoon salt

1/4 teaspoon garlic powder

3 tablespoons Kraft grated parmesan cheese

6 to 12 slices French bread (baguette)

6 slices Swiss cheese

6 slices mozzarella cheese

6 tablespoons shredded parmesan cheese

You've just cloned a batch of the best onion soup from any chain.

Got spoon?

1. Sauté onions in melted butter in a large soup pot or saucepan

for 15 to 20 minutes or until onions begin to brown and turn

transparent.

2. Add beef broth, salt and garlic powder to onions. Bring mixture

to a boil, then reduce heat and simmer uncovered for 1 hour. Add

the grated parmesan cheese in the last 10 minutes of cooking the

soup.

3. When soup is done, preheat oven to 350 degrees and toast the

French bread slices for about 10 to 12 minutes or until they begin

to brown. When bread is done, set oven to broil.

4. Build each serving of soup by spooning about 1 cup of soup into

an oven-safe bowl. Float a toasted slice or two of bread on top of

the soup, then add a slice of Swiss cheese on top of that. Place a

slice of mozzarella on next and sprinkle 1 tablespoon of shredded

parmesan cheese over the top of the other cheeses.

5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes

or until the cheese begins to brown.

Kraft® Deluxe Original Macaroni & Cheese Dinner

It's time to clone America's best-selling brand of instant

macaroni & cheese. This recipe is for the "Deluxe" variety

of this popular product - that is, the one that comes with

an envelope of thick cheese sauce, rather than the dry,

powdered cheese. I think the "Deluxe" version, with it's

two-cheese blend, is the better tasting of the two, although

it's gonna hit you a bit harder in the wallet at the supermarket.

But now, with this Top Secret Recipe, you can make creamy

macaroni & cheese that taste like Kraft's original at a fraction

of the price of the real deal. You gotta love that!

8 cups water

2 cups uncooked elbow macaroni

1/3 cup shredded cheddar cheese

1/2 cup Cheez Whiz

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in

a large saucepan. Add elbow macaroni to water and cook for

10 to 12 minutes or until tender, stirring occasionally.

2. As macaroni boils, prepare sauce by combining cheddar cheese,

Cheez Whiz, and milk in a small saucepan over medium low heat.

Stir cheese mixture often as it heats, so that it does not burn.

Add salt. When all of the cheddar cheese has melted and the sauce

is smooth, cover pan and set aside until macaroni is ready.

3. When macaroni is ready, strain water, but do not rinse the

macaroni.

4. Using the same pan you prepared the macaroni in, combine the

macaroni with the cheese sauce, and mix well.

Outback Steakhouse® The Wallaby Darned

The menu describes the steakhouse chain's popular fruity drink

as a: "Down under frozen wonder with peaches, DeKuyper Peachtree

Schnapps, champagne, Smirnoff Vodka and secret mixers." While you

don't need to use the same brand-name booze as the chain does,

you will need to find a can of Kern's peach nectar to re-create

the same secret mixer magic.

1 cup frozen sliced peaches

2 ounces champagne

1 ounce peach schnapps

1 ounce vodka

4 ounces (1/2 cup) Kern's peach nectar

2 or 3 ice cubes

1. Combine all of the ingredients in a blender. Blend on high

speed for approximately 30 seconds or until ice is completely

crushed and the drink is smooth.

2. Pour into a 12-ounce glass and serve with a straw.

Planet Hollywood's The Terminator

½ oz vodka

½ oz white rum

½ oz gin

½ oz Grand Marnier

½ oz Kahlua

2 oz sweet & sour mix

1 oz cranberry juice

1 splash beer

Combine crushed ice with all ingredients, except beer,

in a tumbler. Shake. Pour a splash of beer on top and

Benihana Japanese Fried Rice

Long John Silver's Batter

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Seafood Dressings

Fish And Seafood

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

LAWRIE (RGGW25A)

Bisquick

Pancake mix

Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with

club soda till it's the consistency of buttermilk. Moisten fish fillets in

water & then coat lightly but evenly in flour. Let dry on waxed paper 5

minutes. Spear pieces one at a time with tip of sharp knife & coat in

batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and

browned. Do not use tongs or coating will break apart.

Howard Johnson Spicy Mustard

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Meats

Cake Mix

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Dijon mustard

1/4 cup French's prepared mustard

1/4 cup Honey

Boston Chicken Stuffing

Grill Up An Easy, Elegant Meal This Summer

Summary:

If you're craving a summer menu with more elegance than the standard hot dogs and hamburgers, but need something that won't keep you in the kitchen all night, try combinging convenient items already in the pantry with elegant, easy-to-prepare foods.

Keywords:

Grill Up An Easy, Elegant Meal This Summer

Article Body:

If you're craving a summer menu with more elegance than the standard hot dogs and hamburgers, but need something that won't keep you in the kitchen all night, try combining convenient items already in the pantry with elegant, easy-to-prepare foods.

One starting point: canned Bartlett pears. Although enjoyable right out of the can, with a little imagination they can easily be added to the main course. For example, try them in a simple salsa served alongside mild grilled halibut for a delectable, light taste with a little kick. Not only a winning union on the palate, the recipe is also a healthy one-canned pears contain no fat or cholesterol and are a good source of potassium and fiber. Halibut is an excellent source of protein and omega-3 fatty acids.

Grilled Halibut with Sweet and Spicy Pear Salsa

Makes 6 servings

2 cans (15 oz. each) Bartlett pear halves, drained

1/2 cup mango chutney

2 tablespoons chopped fresh parsley

2 tablespoons thinly sliced green onions

2 tablespoons sliced radishes

1/4 teaspoon ground cumin

Red cayenne pepper, to taste

6 halibut steaks, 6 to 8 ounces each

2 tablespoons olive oil

2 tablespoons lemon pepper

Set aside 6 pear halves. Dice remaining pear halves. In small bowl, mix diced pears with chutney, parsley, green onions, radishes, cumin and cayenne pepper; set aside. Brush halibut steaks on both sides with olive oil. Sprinkle with lemon pepper. Grill or pan-fry halibut, cooking 3 to 5 minutes on each side or until fish just flakes when tested with a fork. To serve, place halibut on serving plate. Arrange pear half next to fish. Top with pear chutney mixture.

Nutritional Information (per serving): Calories 371, Protein 36g, Carbohydrate 38g, Fiber 4g, Fat 9g, Sodium 494mg, Cholesterol 55mg.

RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Breads Muffins

Low-Cal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c Minus 1 T flour

1 tb Plus 2 tsp baking powder

1/2 ts Baking soda

1 Pinch salt

3 tb Stick margarine, chilled

3/4 c Low fat (1.5%) buttermilk

1 1/2 oz Sharp cheddar cheese, grated

1/4 ts Garlic powder

1. Preheat oven to 450F. Line baking sheet with

parchment or waxed paper; spray with nonstick cooking

spray.

2. In a medium bowl, sift together the flour, baking

powder, soda and salt. Add 2 tablespoons of the

margarine and blend with pastry cutter until mixture

resembles coarse crumbs. Add buttermilk and cheese;

combine with fork, handling dough as little as

possible. Drop by spoonfuls onto prepared baking

sheet; bake until lightly browned, about 8-10 minutes.

3. While biscuits are baking, in a small microwavable

bowl, add remaining tablespoon margarine; microwave on

high until margarine is melted. Stir in garlic powder;

set aside.

4. When biscuits are done, remove from oven and brush

margarine mixture evenly over the warm biscuits.

Remove from baking sheet and serve immediately.

Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15

calories. Per serving 83 calories, 2 gm pro, 9 gm

carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

Honey Baked Ham

Servings: 1

1 (7 lb.) med. smoked pork

picnic

shoulder (bone in or out)

2 c sugar

1 c honey or brown sugar,

packed

1 (6 oz.) can frozen orange

juice

concentrate, thawed

1 ts whole cloves

Preparation :

Make crosswise slits, 1/2 inch apart, halfway through ham to where

knife touches bone. Place ham in deep bowl and barely cover with

water. Stir in sugar. Soak at least 2 days in refrigerator.

Drain. Place ham in roasting pan, lined with enough foil to wrap

completely. Pour honey or brown sugar and orange juice all over

pork. Stick cloves all over meat. Wrap tightly with foil. Bake at

200 degrees for 6 to 7 hours or until done, unwrapping and basting

occasionally with honey mixture. Unwrap and bake at 450 degrees

about 15 minutes for slightly crisp skin.

Red, White and Blue Savory Potato Salad

Summary:

The next time you're planing a picnic, don't forget the pickle's place at the table when preparing your menu.

Keywords:

Red, White and Blue Savory Potato Salad

Article Body:

The next time you're planning a picnic, don't forget the pickle's place at the table when preparing your menu. Consider this potato salad recipe for your next gathering.

Red, White and Blue Savory Potato Salad

Serves 8 to 10


6 large red potatoes, unpeeled

4 hard-boiled eggs, peeled

4 small green onions, thinly sliced (white and light green part only)

6 slices maple-smoked bacon

1/2 cup blue cheese crumbles (or one 4-ounce package)


Dressing

11/2 cups mayonnaise

1/3 cup minced Del Monte® Organic Sweet Bread & Butter Chips

1 tablespoon cider vinegar

2 tablespoons reserved bacon drippings

1 tablespoon prepared mustard

1/4 teaspoon celery seed (ground or whole)

1/4 teaspoon Tabasco® sauce

1 teaspoon ground black pepper

1/2 teaspoon salt

In a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar.

While potatoes are still warm, cut into small chunks. In a deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times, ending with dressing. Top with crumbled bacon and blue cheese.

And now there is an organic choice of pickles. Del Monte® offers the first line of USDA-certified organic pickles, available in supermarkets and retail outlets offering natural and organic foods nationwide.

A favorite among many, pickles tempt the taste buds, pack a zesty punch and, perhaps best of all, kids love them. With no fat and few carbohydrates or calories, pickles make a great snack or addition to any meal.

"Pickles are a great treat throughout the year, but it doesn't get much better than adding fresh pickle slices to a burger, or better yet, just eat whole pickles straight from the jar," said Jeff Tuttle, chief marketing officer for M.A. Gedney Company, producer and marketer of the Del Monte® line of pickles. "And, our online cookbook provides plenty of choices for great pickle recipes that are sure to be a hit at any picnic."

Yonah Schimmel® Low-Fat New York City Knish

Here's a recipe that comes from a challenge issued by

the New York Daily News. They wanted to find out if a

West Coast boy could duplicate the taste of an authentic

New York City knish. But, mind you, not just any knish.

This knish comes from one of the oldest knisheries in the

Big Apple; a place which also takes pride in the low fat

content of its knishes, versus the popular deep-fried variety.

When I tasted the famous Yonah Schimmel knish (the first knish

I had ever sampled), I realized that not only could a simple

clone recipe be created, but that the fat gram count could

come in even lower. The Daily News even went so far as to have

a lab analyze the fat content of not only the original knish

and the clone, but also the fat grams in a street vendor knish

and a supermarket knish, just for comparison. The results are

listed below. If you'd like to check out the original article

that ran in the Daily News, click here.

6 medium russet potatoes

2 1/2 tablespoons low-fat butter

1/4 minced onion

3 tablespoons fat-free chicken (or vegetable) broth

1/2 teaspoon salt, or more to taste

1/8 teaspoon ground black pepper, or more to taste

Seasoning blends, chives or pepper flakes to taste (optional)

6 sheets phyllo dough

1. Peel, halve and boil potatoes until tender, 15-20 minutes.

Mash in a large bowl.

2. Sauté onion in 1 1/2 tablespoons butter until translucent but

not brown. Add to mashed potatoes with broth, salt, pepper and

spices. Stir well.

3. Melt remaining tablespoon of butter. Pre-heat oven to 375

degrees.

4. Layer 3 sheets of phyllo dough and cut in half. Repeat with

remaining 3 sheets. Spoon 1 cup of potato mixture on each section

of phyllo, mold into a large ball and position off-center at one

end of strip of dough. Roll ball along the length of phyllo,

folding dough over bottom of filling and leaving some filling

poking through the top. (Trim and discard excess dough.)

5. Brush melted butter over edges of knish to seal the seams and

press down onto an ungreased baking sheet. Repeat with other

knishes. Bake 30-40 minutes, until golden brown.