Savory Snacktime Mix

Sorce	Skudder
Caloric	:1 Serving: Calories 140 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 1g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C 0
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:15 servings (1/2 cup each) 2 cups Cheerios® cereal 2 cups Chex® cereal (any variety) 2 cups pretzels 1 cup peanuts 1/4 cup butter or margarine, melted 1 tablespoon Worcestershire sauce 1 teaspoon paprika 1/2 teaspoon garlic salt
Instructions	1. Heat oven to 275°F. In ungreased 13x9-inch pan, mix cereals, pretzels and peanuts. 2. In small bowl, mix remaining ingredients. Pour over cereal mixture, stirring until evenly coated. 3. Bake 30 minutes, stirring occasionally. Spread on paper towels to cool, about 15 minutes. Store in airtight container up to 1 week.

Savory Black-Eyed Peas with Bacon

Sorce	domeskilla
Caloric	:1 Serving: Calories 260 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 720 mg; Total Carbohydrate 36 g (Dietary Fiber 11 g); Protein 19 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 38 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:1 hr 10 min Makes:4 servings 4 slices bacon, cut into 1-inch pieces 2 1/2 cups chicken broth 1 cup dried black-eyed peas, sorted and rinsed 2 medium celery stalks, sliced (1 cup) 1 large onion, chopped (1 cup) 1 1/2 tablespoons chopped fresh savory leaves or 1 1/2 teaspoons dried savory leaves 1 garlic clove, finely chopped 3 medium carrots, thinly sliced (1 1/2 cups) 1 large green bell pepper, cut into 1-inch pieces 1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
Instructions	1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet. 2. Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst). 3. Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.

Savory Pork Stew with Potato Dumplings

Sorce	crab
Caloric	:1 Serving: Calories 290 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 5 g); Cholesterol 130 mg; Sodium 1350 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g); Protein 22 g Percent Daily Value*: Vitamin A 38 %; Vitamin C 64 %; Calc
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:4 servings 1 pound pork boneless loin, cut into 3/4-inch cubes 1/2 teaspoon pepper 1 1/2 teaspoons olive oil 1 jar (12 ounces) pork gravy 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon ground red pepper (cayenne) 1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms 1/2 package (7.2-ounce size) Betty Crocker® butter & herb mashed potatoes 1 1/4 cups hot water 1/2 cup milk 2 tablespoons butter or margarine 1 egg, beaten
Instructions	1. Season pork with pepper. Heat oil in 10-inch skillet over medium heat. Cook pork in oil 3 to 4 minutes or until brown, turning to brown evenly. 2. Stir together gravy, mustard, vinegar, Worcestershire sauce and red pepper; stir into pork. Heat to boiling, stirring occasionally. Stir in vegetables. Heat to boiling; cover and simmer over medium-low heat 8 minutes, stirring occasionally. 3. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Add egg; whip with fork until smooth. Spoon potatoes over simmering pork mixture. Cover and heat through 5 minutes. High Altitude (3500-6500 ft) No changes.

Savory Millet and Potato Stew

Sorce	godilUnhappy customer
Caloric	:1 Serving: Calories 275 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 1790 mg; Total Carbohydrate 61 g (Dietary Fiber 8 g); Protein 9 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 70 %; Calcium 6
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:4 servings 5 cups vegetable broth 2 tablespoons soy sauce 1 cup diced red potato 1 cup uncooked millet 1 teaspoon dried thyme leaves 1/4 teaspoon pepper 1 large onion, chopped (1 cup) 4 garlic cloves, finely chopped 1 bag (1 pound) frozen carrots, cauliflower and red bell pepper
Instructions	1. Heat broth and soy sauce to boiling in 4-quart Dutch oven. Stir in remaining ingredients. 2. Heat to boiling; reduce heat to medium. Cover and cook 12 to 16 minutes, stirring occasionally, until millet and potatoes are tender.

Savory Curried Pork

Sorce	richardflair
Caloric	:1 Serving: Calories 415 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 230 mg; Total Carbohydrate 10 g (Dietary Fiber 2 g); Protein 35 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 14 %; Calci
Ingridients	Prep Time:30 min Start to Finish:2 hr 30 min Makes:4 servings 2 pounds pork boneless shoulder 1 large onion, finely chopped (1 cup) 5 garlic cloves, finely chopped 1 tablespoon finely chopped gingerroot 1 teaspoon ground turmeric 1/2 teaspoon crushed red pepper 2 tablespoons vegetable oil 1 teaspoon sesame oil 2 cups Progresso® diced tomatoes (from 28-oz can), drained 1 stalk lemon grass, finely chopped 1 tablespoon fish sauce Hot cooked rice, if desired Chopped fresh cilantro, if desired
Instructions	1. Remove fat from pork. Cut pork into 2-inch cubes. 2. Place onion, garlic, gingerroot, turmeric and red pepper in blender. Cover and blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth. 3. Heat oils in 4-quart Dutch oven over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter). Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. 4. Stir in pork, tomatoes, lemon grass and fish sauce. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours stirring occasionally until pork is tender. Serve over rice. Garnish with cilantro.

Savory Meat Loaf

Sorce	valleylove
Caloric	:1 Serving: Calories 320 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 7 g); Cholesterol 105 mg; Sodium 610 mg; Total Carbohydrate 15 g (Dietary Fiber 1 g); Protein 25 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 35 min Makes:6 servings 1 1/2 pounds lean ground beef 1 cup milk 1 tablespoon Worcestershire sauce 1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 teaspoon pepper 1 garlic clove, finely chopped or 1/8 teaspoon garlic powder 1 egg 3 slices bread, torn into small pieces 1 small onion, chopped (1/4 cup) 1/2 cup ketchup, chili sauce or barbecue sauce
Instructions	1. Heat oven to 350°F. 2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top. 3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Savory Spinach Dip

Sorce	C Roberts
Caloric	:1 Serving: Calories 20 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 45 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 4 %; Calcium 2 %; Ir
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:4 1/2 cups dip 2 packages (10 ounces) frozen chopped spinach, thawed 1 can (8 ounces) water chestnuts, drained and finely chopped 1 cup sour cream 1 cup plain yogurt 1 cup finely chopped green onion (9 medium) 2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 teaspoon pepper 1 garlic clove, crushed Rye crackers, rice crackers or raw vegetables for dipping, if desired
Instructions	1. Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl. 2. Cover and refrigerate 1 hour to blend flavors. Serve with crackers.

Savory Ranch Chex® Mix

Sorce	jarule
Caloric	:1 Serving: Calories 100 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 310mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 2g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:26 servings (1/2 cup each) 3 tablespoons butter or margarine, melted 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination) 2 cups bite-size pretzel twists 2 cups bite-size cheese crackers 1 package (1 oz) ranch dressing and seasoning mix 1/2 cup grated Parmesan cheese
Instructions	1. In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated. 2. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container. Oven Directions: Heat oven to 250°F. In ungreased 13x9-inch pan, melt butter in oven. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated. Bake 10 minutes, stirring after 5 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container. High Altitude (3500-6500 ft): No changes.

Stir 'n Scoop Mini-Rolls

Sorce	True_Kirby
Caloric	:1 Serving: Calories 100 (Calories from Fat 45); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vit
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:18 mini-rolls Rolls 2 cups Gold Medal® all-purpose flour 1 tablespoon sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter or margarine, softened 2/3 cup milk Savory Italian Cheese Topping 2 tablespoons Caesar or Italian dressing 1/4 teaspoon Italian seasoning 2 teaspoons grated Parmesan cheese
Instructions	1. Heat oven to 400°F. Grease cookie sheet. In medium bowl, mix flour, sugar, baking powder and salt. Cut in butter, using fork, until mixture is crumbly. Stir in 2/3 cup milk until dough forms a ball and leaves side of bowl. Stir in additional milk, if necessary, 1 tablespoon at a time, until dough is soft and slightly sticky. Beat 25 strokes. 2. On cookie sheet, drop dough by rounded tablespoonfuls about 1 inch apart. In small bowl, mix dressing and seasoning. Brush over tops of rolls. Sprinkle with cheese. 3. Bake about 12 minutes or until golden brown. Serve warm.

Mushroom Florentine Casserole

Sorce

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Ingridients

1 cup Savory Crunch -- see recipe 10 ounces frozen chopped spinach -- thawed and well -- drained 1 can condensed cream of mushroom soup -- (10 3/4 oz.) 1/2 teaspoon Worcestershire sauce 1 1/2 cups mushrooms -- sliced Lemon wedges |Heat oven to 400 degrees. Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate; arrange mushrooms on top. Sprinkle Savory crunch evenly over mushrooms. Bake uncovered until hot and bubbly, about 20 minutes. Serve with lemon wedges. Makes 5 or 6 servings.