Every single day in the United States, 50 million hot dogs are eaten.
This amounts to about 80 hot dogs per person per year.

The traditional hot dog is precooked, smoked sausage made of selected
meat trimmings and seasonings. Meat by-products and mechanically
deboned meat may be used in their production. Subject to federal
quality controls, they must be listed on the label when used, just as
the more commonly used meats must be. Hot dogs may also contain up
to 3.5 percent non-meat binders, such as nonfat dry milk, cereal,
dried whole milk, or 2 percent isolated soy protein. These binders
must also be distinctly labeled.

Sodium nitrite, a preservative, is added to maintain natural meat
color and impart the distinctive, cured meat flavor. The United States
Department of Agriculture (USDA) permits 200 parts per million in
sausage. The U.S. Food and Drug Administration allows the addition of
nitrite on the basis of a long history of safety and closely monitors
its use. Nitrites have been linked with cancer in laboratory animals.

Beyond protein, hot dogs have little else on the nutritional plus
side. The minus side, however, is a different story. The average hot
dog has about 145 calories (jumbo size weighs in at 185), a good dose
of sodium, and more than its share of fat–about 13 grams. In many
cases, about 70 percent of the calories come from fat, making hot dogs
more of a fat source than a meat source.

Many manufacturers are making lower-fat hot dogs to please consumers
who want to watch their fat intake but don’t want to give up their
hot dogs. Many of these “slimmer” dogs have the word “Lite” or “Light”
in their name. Caution: Don’t believe everything you see on labels.
Presently, in order to call itself lite, a hot dog must contain at least
33 percent less fat by weight than the USDA standard for regular wieners.
In other words, it must be no more than 20 percent–not 30 percent–fat.

A practical way to judge which hot dogs are the leanest is to
figure how many of the calories in your hot dog come from fat.
You can figure this out by multiplying the number of fat grams per hot
dog by nine, then dividing this figure by the total calories per hot
dog. For example: 10 grams of fat x 9 calories per gram = 90 fat
calories. Divide 90 by the total calories per hot dog, say 180, and you
get an answer of .5. or 50 percent. This means that 50 percent of the
total calories in your hot dog come from fat.

Hot dogs made from lean poultry, vegetables, and even tofu are now
available. Not all of the newer hot dogs are more healthful than the
old version.

As you might guess, vegetarian franks are much lower in fat than
either the turkey or chicken versions, because their primary ingredient
isn’t an animal product. You probably won’t find veggie dogs at your
local supermarket. But they can usually be found in health food outlets.

Turkey franks are lower in fat than beef and beef-pork combination
hot dogs. But because they are made from ground light and dark turkey
meat, they still contain a significant amount of fat. Most could never
be considered low in fat. And with poultry wieners, it’s best to do
fat/calories calculations using the information on the labels.

The newest weiners are tofu hot dogs? Again, look out for them in
health food stores–but only if you’re determined to have a new hot
dog experience! Vegetable and tofu franks have a different texture
from meat franks due to the wheat gluten, soy protein, and vegetable
gum they contain. And, contrary to popular thought, tofu is not
particularly low in fat, so don’t bet on these dogs to be, either.
Always check the labels to be sure.

6 tbsp peanut butter
1/4 c water
3 tbsp light soy sauce
6 tbsp dark soy sauce
6 tbsp tahini
1/2 c dark sesame oil
2 tbsp sherry
4 tbsp rice wine vinegar
1/4 cup honey
4 cloves garlic large
2 heaped tsp minced ginger
1/2 c hot water
1 or 2 tbsp hot pepper oil [lime juice if you wish]
chopped cilantro and red onions slices and green onions and cucumbers for
garmis
h

Combine ingredients in blender until smooth.
Thin the groud mixture with hot wtaer to whipping cream consistency
before use.

[This is a wonderful recipe i got from the Net ages back. If you use this over
noodles, sprinkle toasted sesame seeds, red onions and cilantro
for garnish]

Title: Frosted pumpkin-walnut cookies
Categories: Cookies, Desserts
Yield: 90 servings

1/2 c Butter/margarine, softened
2 Eggs
1/2 ts Lemon extract
2 1/2 c Flour – all purpose
1/2 ts Salt
1 c Walnuts, chopped
1/4 c Butter/margarine, softened
2 tb Milk
1 1/2 c Brown sugar, firmly
1 c Pumpkin -cooked, mashed
1/2 ts Vanilla extract
1 tb Baking powder
2 ts Pumpkin pie spice
1 Maple frosting recipe
2 1/4 c Powdered sugar, sifted
3/4 ts Maple extract

Cream butter; gradually add brown sugar, beating well at medium speed of
an electric mixer. Add eggs, one at a time, beating after each addition.
Stir in pumpkin and flavorings.
Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add
to creamed mixture, mixing well. Stir in walnuts.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple
Frosting. Yield: 7 1/2 dozen. (Maple Frosting)
Cream butter; gradually add 1 cup powdered sugar, beating well at medium
speed of an electric mixer. Add remaining sugar alternately with milk,
beating until smooth enough to spread. Add maple extract, and beat well.
Yield: about 1 cup. From Southern Living Cookbook

—–

BACON ‘N CHEDDAR BEER SOUP

Recipe By :
Serving Size : 33 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Vegetable oil
1 1/2 lb Onions — coarsely chopped
1 1/4 lb Potatoes — diced
1 lb Carrots — diced
1 lb Celery — sliced
1 cn Chef-Mate Bacon ‘n Cheddar
-Cheese Sauce (#10 can)
2 c Beer
1 qt Chicken stock
1 1/4 lb Mixed Vegetables — frozen
1/2 ts Paprika
1/2 ts White Pepper
1/4 ts Liquid Smoke flavor
2 tb Parsley — chopped

1. Place vegetable oil in large stockpot. Add onios,
potatoes, carrots and celery; saute 25-30 minutes or
until vegetables are cooked. 2. Add remaining
ingredients. Combine thoroughly. Simmer 20 minutes
over low heat, stirring occasionally. Serve hot.

Makes 25 one cup servings.

Source: Carnation Company

VEGETABLE NUT ROAST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter or margarine
1 c Chopped mushrooms
2 lg Onions — finely chopped
1/4 c Chopped green bell pepper
3 c Grated carrots
1 1/2 c Chopped celery
1/2 c Sunflower seeds
3/4 c Coarsely chopped walnuts
5 Eggs — beaten
3 c Whole wheat bread crumbs
– (soft)
1 d Dried basil
1 d Dried oregano
Salt, pepper

Melt butter in skillet. Add mushrooms, onions and green pepper and cook
until tender but not browned. Combine mushroom mixture in bowl with
carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and
oregano. Mix well. Season to taste with salt and pepper. Line 9- x 5-inch
loaf pan on bottom with waxed paper, then grease paper and sides of pan
generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and
carefully peel away paper.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

RICH TOMATO RICE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 lg Onion, chopped
1 t Basil
1 ea Bay leaf
1 tb Wholewheat flour
1 sm Carrot, diced
1 ea Celery stick, chopped
1 t Brown sugar
1 tb Cider vinegar
14 oz Canned tomatoes, chopped
1 pt Water
1 sm Garlic clove, crushed
Soy sauce, to taste
Salt, to taste
2 oz Soy milk
3 tb Cooked rice
2 tb Roasted sunflower seeds

Heat oil in a soup pot saute the onion, basil bay leaf for 5
minutes. Stir in the flour. Add the carrot, celery, sugar, vinegar,
tomatoes with their juice water. Bring to a boil, reduce heat,
cover simmer for 20 minutes.
Remove from heat let cool slightly. Blend till smooth with the
garlic, soy sauce salt. Add the soy milk rice. Reheat serve
garnished with a sprinkling of sunflower seeds.

– – – – – – – – – – – – – – – – – –

Title: Asparagus with Red Pepper Sauce
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 servings

1 lb Asparagus Stalks; (you might want to try
3 lg Large Red Peppers Rice vingegar)
3 1/2 tb Olive Oil 1/2 ts Fresh Thyme Leaves
1 tb Balsamic Vinegar Salt Pepper

Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on thickness, or until fork
tender but stiil firm. Drain under cold water and set the stalks
aside. Broil the peppers on all sides until lightly scorched. Place
the cooked peppers in a paper bag for 10 minutes. Remove the peppers
and peel off the skin. Cut open the peppers and remove the stem,
seeds and white flesh. Puree the peppers in the food processor. Mix
in the olive oil, Balsamic Vinegar and thyme. Taste for seasoning and
add salt and pepper if desired. Place equal amount of the puree on 4
serving dishes. Top with equal amounts of asparagus.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(I would cut back even more on the fat, only using what is
neccesary…)

MMMMM

TWO POTATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken stock or broth
1 tb Olive oil
4 c Leeks, white part only,
-carefully washed and
-chopped
1 t Garlic, minced
1/2 ts Ground red pepper
2 c White potatos, cut into 1/2
-inch cubes
1 c Sweet potatos, cut into 1/2
-inch cubes
1 t Curry powder
1/2 ts Garlic powder
1 pn Turmeric, to taste
Sprig mint
1 tb Lemon juice

finely chopped red, green, and yellow peppers for
garnish

Heat olive oil in a heavy-bottomed saucepan or dutch
oven over medium heat. Add the leeks, garlic, and red
pepper and saute until the leeks are translucent,
about 3 to 5 minutes. Add the chicken stock and bring
to a boil. Add white and sweet potatos, and return to
a boil. Reduce the heat and simmer gently until the
potatos are tender, about 20 to 25 minutes.

Cool slightly. Puree in a blender or food processor
until smooth and return to the pot. Bring the puree
to a simmer, then reduce the heat. Stir in the curry
powder, garlic powder, turmeric, lemon juice, and
mint. Simmer for another 3 to 5 minutes until the
flavors have mingled. Serve hot with a sprinkle of
chopped peppers.

Serves 6.

Posted by Alison Meyer. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

MILOPITA ( GREEK APPLE PASTRY )

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Commercial filo sheets
—–FILLING—–
8 Apples*
1/2 c Sugar
1/2 t Cinnamon
1/2 t Allspice
1 T Cornstarch
1/4 c Currants or raisins
1/2 c Walnuts
1/2 c Butter — melted
—–TOPPING—–
1 c Powdered sugar

*Note- Apples should be cored, peeled and chopped. If desired, 2 cups
canned apples (drained) may be substituted.
Defrost frozen filo to room temperature, 2 to 4 hours. Mix filling in a
bowl tossing ingredients with a spoon. Set aside.
Lay 5 sheets filo flat, one on top of each other, with a little melted
butter brushed between the sheets. Spread 1 cup of filling along one end.
Roll filo over the apple filling so you will have a long filled tube.
Fold side edges over 1/2″ so filling won’t fall out. Continue rolling.
Place in a buttered baking pan or cookie sheet. Brush tops generously
with melted butter. Bake at 350 degrees for 1 hour. Sift powdered sugar
over tops and sides as soon as it is taken out of the oven and while still
hot. When cool, cut into 2″ pieces and serve.

– – – – – – – – – – – – – – – – – –

Title: HOMINY CASSEROLE
Categories: Grains, Casseroles
Yield: 1 servings

1 md Onion, chopped
1 Garlic clove, minced
1 tb Cooking oil
1 c (8 ounces) sour cream
3/4 c Shredded cheddar cheese,
-divided
1/4 c Milk
1 cn (4 ounces) chopped green
-chilies
1/4 ts Ground cumin
3 cn (15 ounces each) golden
-hominy, drained

In a small skillet, cook onion and garlic in oil until
tender. Remove from heat. In a bowl, combine onion
mixture, sour cream, half of the cheese, milk, chilies
and cumin. Add hominy; mix well. Pour into a greased
2-qt. baking dish. Bake, uncovered, at 350! for 30
minutes or until heated through. Sprinkle with
remaining cheese. Serve immediately.

From the files of Al Rice, North Pole Alaska. Feb
1994

—–