RECIPES:

 

 

Deep-Fried Turkey Dried Plum Purée Lumpia Bacon-Wrapped Pork Chop with Herb Turkey Salad Sandwiches Pumpkin Mandelbrot Raspberry Walnut Salad Lamb with Vegetables Pumpkin Honey Spice Cookies

Today’s Turkey Trend: Deep-Fried And Delicious

(NAPSI)—Want to impress your friends and family with a juicy and deliciously tender turkey this holiday season? Deep-frying your turkey will do just that!

Authentic turkey deep-frying starts with 100 percent peanut oil. With a high smoke point and a pleasing flavor, 100 percent peanut oil seals the juices inside the crispy, golden skin, which keeps the meat especially tender. In addition to great taste, peanut oil is trans fat−free and research shows that peanut oil can actually improve cholesterol levels. It also helps prevent chronic diseases such as diabetes and heart disease. In terms of fat and calorie content, deep-fried turkey is very similar to a roasted turkey.

You may care to try this recipe during the holidays, at a tailgate party or any family gathering:

Crispy and Juicy Deep-Fried Turkey

Ingredients:

  • 1 whole turkey

  • 1 tablespoon of salt

  • 1 teaspoon of black pepper

  • 1 teaspoon of garlic powder

  • 2 tablespoons of your favorite dry rub

  • 3 to 5 gallons of 100 percent peanut oil (just enough to cover the turkey)

Directions:

Wash bird inside and out and allow to drain. Rub turkey with the salt, pepper, garlic and dry rub. Allow to sit at room temperature for 1 hour or until completely thawed and dry. Preheat peanut oil outdoors in a turkey fryer or a very large stockpot to 350º F. Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in the fryer basket or using a sturdy tool inserted into the chest cavity. Submerge the turkey completely. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Internal temperature should reach 165º F. Remove turkey from the oil. Let sit 20 minutes before serving.

Makes 4 servings

Frying your turkey in peanut oil cuts cooking time in half, leaving you free for other things. After frying, you can reuse your 100 percent peanut fry oil to deep-fry the side dishes such as sweet potato fries, hush puppies or fried vegetables. Note that deep-frying should always be done outdoors unless you have a fryer certified for indoor use.

Learn More

For more information, including other recipes and tips, go towww.turkeyfrying.net or www.peanut-institute.org.

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World Champion Athlete Natalie Coughlin Celebrates The Healthy Way

(NAPSI)—Gold Medalist and World Champion swimmer Natalie Coughlin is one busy woman. She’s training hard for the 2012 summer games-and she’ll be cooking up a storm for her family this holiday season. In fact, when she’s not in the water, Coughlin can often be found in the kitchen, creating delicious, healthy recipes that work perfectly with her training regime. As an international swimming competitor, Coughlin meets people from all over the world and likes to experiment with the foods of different cultures by developing healthful dishes with flavorful ingredients and seasonings.

Dried plums are an important part of her diet for both cooking and snacking. “I love to cook with California Dried Plums because they are a healthy way to add flavor and key nutrients to both sweet and savory dishes,” says Coughlin. Dried plums are a superfruit with nutrition packed into every tasty bite, including fiber, antioxidants and potassium.

For Coughlin, healthy eating doesn’t stop with the holidays. Whether it’s a Super Bowl party or any festive occasion throughout the year when friends and family get together, she likes to celebrate her Filipino heritage with a platter of lumpia, crisp spring rolls filled with a savory mixture of ground pork and water chestnuts. She uses her grandmother’s recipe, but with a few tweaks of her own to make it healthier.

Coughlin’s version adds dried plum purée to the ground pork filling to enhance flavor, add moisture and improve texture. (With dried plum purée, you can also use leaner pork, which helps to cut down on calories and fat.) Then she bakes the lumpia instead of deep-frying them, which not only reduces the fat, but also means less muss, fuss and cleanup for the cook. The final touch is a spicy chili dipping sauce made with dried plum purée and diced dried plums.

With her busy schedule, Coughlin is always looking for ways to make entertaining less stressful. Lumpia are perfect, since they can be frozen, then thawed and cooked as needed, so Coughlin suggests making a double batch and freezing half-that is, if you can resist cooking and eating them all at once!

Lumpia With Dried Plum Purée

Prep time: 30 minutes
Cook time: 20−25 minutes
Makes 24 lumpia

Ingredients:

1 pound ground pork

1 (8-ounce) can water chestnuts, drained and chopped

¾ cup minced onion

¼ cup California dried plum purée (For purée recipe, visit CaliforniaDriedPlums.org)

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon minced garlic

  • 1 teaspoon salt

  • 1 teaspoon white pepper

  • 1 tablespoon flour

  • 1 tablespoon water

  • 24 lumpia wrappers

  • Cooking spray

Dried Plum-Chili Dipping Sauce (recipe below)

Directions:

Mix together pork, water chestnuts, onion, dried plum purée, soy sauce, garlic, salt and pepper. In a small bowl, mix flour and water to make a paste.

Place one lumpia wrapper on a work surface and place about 2 tablespoons pork mixture near the edge closest to you. Roll bottom edge towards the middle, fold in both sides and continue rolling. Moisten edge with flour paste to seal. Repeat with remaining wrappers and filling.

Heat oven to 425° F. Spray a baking sheet with cooking spray. Arrange lumpia on baking sheet and spray with cooking spray. Bake 20−25 minutes or until browned and crisp. Serve with Dried Plum-Chili Dipping Sauce.

To make Dried Plum-Chili Dipping Sauce, in a blender, purée ½ cup Thai sweet chili sauce, ½ cup water and ¼ cup California dried plum purée. Stir in ¼ cup diced dried plums. (Makes 11/2 cups)

Nutrition Information Per Serving (1 lumpia): 138 calories; 14 mg cholesterol; 5 g total fat; 1.6 g sat fat; 1.8 g mono fat; 0.4 g poly fat; 0 g trans fat; 161 mg sodium; 18 g carbohydrate; 4.6 g protein; 0.7 g fiber; 149 mg potassium

Whether it’s a family holiday gathering or a casual get-together, Natalie also likes to serve these goat cheese−filled dried plums because they’re easy to make, packed with dried plum nutrition-and delicious!

Dried Plums Stuffed With Goat Cheese

Prep time: 10 minutes
Cook time: 5 minutes
Makes 24 dried plums

Ingredients:

  • ¼ cup fresh goat cheese, softened

  • 2 teaspoons garam masala (Indian spice blend)

  • 24 California pitted, dried plums

Directions

Heat oven to 400° F. Mix goat cheese with 1 teaspoon garam masala. Make a slit in each dried plum and stuff with ½ teaspoon goat cheese mixture, leaving slit open on top so that filling is visible. Place in an ovenproof dish and bake in oven about 5 minutes or until hot. Sprinkle with remaining garam masala. Serve warm.

Nutrition Information Per Serving (3 dried plums): 67 calories; 2 mg cholesterol; 1 g total fat; 1 g sat fat; 0 g mono fat; 0 g poly fat; 0 g trans fat; 16 mg sodium; 14 g carbohydrate; 1 g protein; 1g fiber; 155 mg potassium.

For other great recipes and cooking videos featuring California Dried Plums, visit www.californiadriedplums.org and Like us onFacebook.com/CaliforniaDriedPlums.

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Bring The Flavors Of Sonoma To Your Holiday Table With Family Recipes And Celebrated Wines From An Historic Ranch

(NAPSI)—Kate MacMurray, spokeswoman for MacMurray Ranch wines, is well versed in the art of holiday entertaining. The daughter of Hollywood legend Fred MacMurray and famed actress June Haver, Kate spent many holidays with family and friends at the historic MacMurray Ranch in SonomaCounty. “Whenever I make my father’s favorite pumpkin pie, I think of the day he taught me how to make a pie crust in the kitchen of our ranch,” says Kate. “For me, the holidays are full of wonderful memories of cooking traditional meals. Luckily, we have great wine to pair with our delicious recipes.”

Since its first vintage just over a decade ago, MacMurray Ranch has quickly built a reputation as one of Sonoma County’s most celebrated wine producers. Renowned for its elegant Pinot Noir, Chardonnay and Pinot Gris from the cool-climate vineyards of Northern California and the CentralCoast, MacMurray Ranch offers a graceful collection of wines for the holidays and the everyday.

Try these family recipes and wine pairings from Kate MacMurray at your own holiday celebrations:

Bacon-Wrapped Double-Cut Pork Chop with Fresh Herb and Charred Tomato Sauce

Ingredients:

  • 2−5-lb. bone-in pork roast

  • 4−8-oz. sliced bacon

  • 2 bunches fresh herbs

  • 1 clove garlic, minced

  • ¼ cup red wine vinegar

  • ¼ cup hot water

  • ½ cup olive oil

  • 1 Tbsp. chili flakes

  • ½ Tbsp. salt

  • 2 Roma tomatoes

  • 1 small red onion

  • 1 large clove garlic

  • 1 Tbsp. red wine vinegar

  • ¼ cup olive oil

Directions

Preheat oven to 425°F. Wrap the pork loin in bacon, making sure to slightly overwrap each layer as you cover the roast. Place in oven and roast for 20 minutes until golden brown. Reduce heat to 325°F and cook for an additional 25 minutes. Remove from oven when the pork roast has an internal temperature of 150°F (meat will continue cooking while it rests). Herb Sauce: Place the fresh herbs, minced garlic, red wine vinegar, hot water, olive oil, chili flakes and salt in a bowl and mix. Charred Tomato Sauce: Place onion, garlic and tomatoes on a roasting pan and broil for approximately 10 minutes until charred. Puree garlic and onions in a food processor. Add tomato and pulse until chunky. Add remaining ingredients to the food processor and season with salt and pepper. Pour the herb sauce and charred tomato sauce over the pork roast. Serves four to eight.

This gourmet pork roast calls for an elegant red wine with alluring fruit flavors, like MacMurray Ranch Sonoma Coast Pinot Noir. The charred tomato sauce and bacon will bring out the cherry, red currant and mushroom flavors in this wine.

Pumpkin Pie

Ingredients:

  • ½ cup melted butter

  • ½ lb. gingersnaps

  • 2 envelopes unflavored gelatin

  • 4 eggs, separated

  • 1¼ cups pumpkin

  • ½ cup coconut flakes

  • ⅓ cup rum

  • ½ cup brown sugar

  • ½ tsp. salt

  • ½ tsp. cinnamon

  • ½ tsp. nutmeg

  • ¼ tsp. ginger

  • 1 cup milk

  • ½ cup sugar

Directions:

Make crumbs of ginger- snaps by whirling them in a blender a few at a time or by crushing with a rolling pin. Measure out 1 cup of crumbs and mix with the butter in a 9-inch pie plate, using your fingers to blend thoroughly. Press and pat the mixture firmly to make a smooth coating on the bottom and around the sides of the plate. Thoroughly mix brown sugar, gelatin, salt and spices in a heavy saucepan. Stir in milk, egg yolks and pumpkin, blending well. Cook over low heat, stirring frequently for about 10 minutes or until mixture begins to bubble and the gelatin is completely dissolved. Let cool to room temperature, then stir in rum. Chill in refrigerator until mixture thickens enough to mound slightly when dropped from a spoon. Beat egg whites until stiff; beat sugar a little at a time; then beat until smooth. Fold egg whites into pumpkin mixture. Ladle into prepared gingersnap crust and chill until firm, at least two hours. Meanwhile, toast coconut flakes. Spread them on a baking sheet and brown them at 350°F for five to 10 minutes, stirring them once or twice to brown evenly. Sprinkle toasted coconut over pie.

An after-dinner treat doesn’t necessarily require a dessert wine. A creamy, full-bodied white wine, like MacMurray Ranch Sonoma Coast Chardonnay, has the right touch of caramel and vanilla to bring out the cinnamon and ginger spice in this pumpkin pie.

Learn More

Get more wine tips and MacMurray family recipes atwww.macmurrayranch.com.

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Simple Solutions For Leftovers

(NAPSI)—It happens every year in households across the country. Once the holiday meal has been eaten, the table has been cleared and the dishes have been washed, the age-old question arises: “What do we do with all these leftovers?”

Sandwiches are a quick and easy way to combine the delicious flavors of the holidays without a lot of work. To make them even more delectable, try putting your post-holiday sandwiches on King’s Hawaiian breads and rolls.

For more than 50 years, families have relied on King’s Hawaiian breads and rolls to both complement their holiday dinners and to transform their leftovers into delectable dishes. Authentically Hawaiian and with just the right amount of sweetness, this bread can make any meal irresistibly delicious.

For a simple yet delicious sandwich, try this recipe for Turkey Salad Sandwiches served on King’s Hawaiian Dinner Rolls:

Turkey Salad Sandwiches

Serves: 6

Ingredients:

  • 2 cups cooked turkey, chopped

  • ¼ cup red onion, minced

  • ¼ cup celery, sliced

  • ¼ cup carrot, peeled and finely diced

  • 1 Tbsp. fresh dill, chopped

  • ⅓ cup mayonnaise

  • Salt and ground black pepper, to taste

  • 4 leaves green leaf lettuce, roughly torn

  • 2 Roma tomatoes, sliced

  • 1 (12 pack) King’s Hawaiian Dinner Rolls

Directions:

  1. Place turkey, onion, celery, carrot, dill and mayonnaise in a medium bowl and stir to combine. Add salt and pepper, to taste.

  2. Slice King’s Hawaiian Dinner Rolls in half.

  3. Place lettuce and tomato on bottom half of rolls.

  4. Spoon turkey mixture on lettuce.

  5. Cover with remaining roll tops and serve.

Learn More

For more holiday leftover meal ideas and recipes, visit www.kingshawaiian.com/recipes.

 

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How To Have A Healthy Diet And Celebrate Too

(NAPSI)—Creating great-tasting holiday treats doesn’t have to mean giving up a healthful lifestyle. A little ingenuity and some wholesome ingredients can go a long way toward continuing to follow a healthy diet and still enjoy traditional baked goods-deliciously.

Baking Ideas

To make your holiday recipes healthier, try these tips:

• Go with the grains—Use whole grains such as wheat, flax and oats instead of all-purpose flour. They’re generally gluten- free and can help you meet your fiber needs.

• Bake it without a grain of salt—Reduce sodium in your baked goods with unsalted butter and low- sodium baking powder. A reduced salt intake can lower blood pressure and prevent hypertension, say the experts at the U.S. Centers for Disease Control and Prevention. When oil cannot be substituted, unsalted butter is one alternative to lower your salt intake; and you can now get a low-sodium baking powder that’s gluten-free and has no trans fats. Plus, although it has less than half the sodium of ordinary baking powder, the new offering from Rumford is a 1:1 replacement and guaranteed to produce light and fluffy cakes, breads, pancakes and more.

• Be fruitful—or at least let your pastries be full of fruit, such as antioxidant-rich pumpkin. You may like to try this healthful twist on a holiday season favorite:

Pumpkin Mandelbrot With Cinnamon Sugar

Ingredients:

  • ¾ cup unsalted butter

  • 1½ cups light brown sugar, packed

  • ½ cup granulated sugar

  • 2 eggs

  • ¾ cup pumpkin puree

  • 1½ teaspoons pumpkin pie spice

  • ½ teaspoon cinnamon

  • ¼ teaspoons cloves

  • 3½ to 4½ cups all-purpose flour

  • 2 teaspoons Rumford Reduced Sodium Baking Powder

  • ¼ teaspoon baking soda

  • Cinnamon Sugar Coating:

  • 1 cup granulated sugar

  • 2 teaspoons cinnamon

Directions:

Preheat oven to 350° F. Line a large baking sheet with parchment paper.

In a mixing bowl, combine butter, sugars, eggs and pumpkin. Stir in spices, 3½ cups of the flour, Rumford Reduced Sodium Baking Powder and baking soda. Stir in more flour as required to make a stiff but soft batter. Using floured hands, spread dough out on the baking sheet into 2 logs about 3 inches and 6−7 inches long.

Bake 35−50 minutes until the log is set and dry to the touch. Cool well and lower oven temperature to 325°F. Cut into diagonal cookies (about 30 pieces). Place cookies back on sheet and bake to crisp up cookies, about 20−30 minutes. Cool well and then toss cookies in cinnamon sugar (a paper bag works well, just gently shake to coat cookies).

Makes about 3 dozen.

Learn More

For more information, tips and recipes, visit Clabber Girl atwww.bakingfortheholidays.com or call (812) 232-9446.

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Fisher Offers Fresh Tips For Cooking With Nuts ThisHoliday Season

(NAPSI)—Planning your holiday menu? Don’t forget the nuts! From stuffing to salads, nuts are one of the easiest ways to add flavor and crunch to your holiday favorites. Not just for brownies anymore, nuts are so versatile they can make any recipe a hit at the holiday dinner table.

1. Bake them in—One of the best ways to cook with nuts is to bake them right into your cakes, breads, muffins, cookies and other holiday favorites. To get the most out of your holiday baking, add toasted nuts to the batter. Toasting the nuts releases their essential oils, making them more fragrant and flavorful, and adding that special crunch to your baked goods.

2. Top it off—Nuts also make a great topping to holiday dishes. Add a layer of pecans to your sweet potato casserole. Chopped walnuts also make great toppings to frosted cakes. And what would the holidays be without a sweet and delicious pecan pie? Nuts are incredibly versatile and go beyond your holiday dinners. For a festive brunch, top off yogurt or oatmeal with some fresh walnuts.

3. Mix them up—Make your green beans more flavorful and exciting with fresh almonds. Look for flavor combinations that bring out the ingredients in your recipe. Walnuts and cranberries are a classic holiday pair. Mixing cranberries and walnuts into your salad and stuffing is a simple way to add flavor to your classic holiday dishes. To help keep your nuts crunchy and delicious, be sure to store them in a cool, dry place.

4. Keep ‘em fresh—Fisher Nuts has created a new Freshness Seal Bag with a press-to-seal closure that locks in freshness and preserves the flavor and crunch of the nuts after opening. The stand-up design also features an expandable bottom that opens into a flat base, allowing it to stay upright. The upright design makes it easier to scoop the nuts right out of the bag and into a mixing bowl. It also makes it more convenient to store in the pantry or freezer in between uses.

For more information and holiday recipes, visit www.fishernuts.com.

Raspberry Walnut Salad

Dressing:

  • 8 Tbsp. white wine vinegar

  • 1½ tsp. fresh lemon juice

  •   1 clove garlic, minced

  • 1½ tsp. granulated sugar

  •   ½ tsp. salt

  •   ⅛ tsp. ground black pepper

  •   ⅓ cup vegetable oil

Salad:

  • 1 package (10 oz.) mixed salad greens

  •   1 small cucumber, thinly sliced

  •   ½ cup Fisher Chef’s Naturals Walnuts

  •   1 package (6 oz.) fresh raspberries

For dressing, whisk vinegar, lemon juice, garlic, sugar, salt and pepper in small bowl. Slowly add oil, whisking until well blended. Cover and refrigerate 4 hours or overnight to blend flavors. For salad, combine mixed greens, cucumber slices and walnuts in serving bowl. Whisk dressing; drizzle over top. Toss salad to coat. Scatter raspberries over top. Serve immediately.

Yield: 4 servings

Skill level: easy

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Lamb For The Holidays

(NAPSI)—Whether preparing a rack of lamb for a special gathering or a stunning roast to impress loved ones, you can make the meal more wonderful with American lamb. Available year-round and produced in every state, it can be a fresh and flavorful way to entertain this holiday season. Leg of lamb is one of the most popular cuts and this recipe makes an easy and elegant holiday roast.

American Leg of Lamb with Roasted Vegetables

For the American Lamb:

  • 1 6-lb. bone-in American leg of lamb

  • 2−3 garlic cloves, sliced

  • ½ lemon, cut into small wedges

  • Garlic salt, to taste

  • Lemon pepper, to taste

  • Olive oil

  • 1 can chicken broth (optional)

  • For the Roasted Vegetables:

  • 6−8 red potatoes, quartered

  • 5 carrots, sliced to ½-inch pieces

  • 1 can small peas, drained

Directions:

Preheat your oven to 350° F. Cut slits into the leg of lamb and insert the garlic clove slices. Squeeze lemon wedges over lamb and then insert the wedges into the slits in the meat. Season the lamb with garlic salt and lemon pepper, to taste. Drizzle a small amount of olive oil in a large roasting pan and place leg of lamb in pan, fat side up. Place the roasting pan in a preheated oven, uncovered, for about 2 to 2½ hours. If more juice is needed, add the chicken broth. Add the potatoes, carrots and peas to the pan and season to taste. Cover and cook for an additional 1 to 1½ hours, or until you reach preferred doneness. Remove leg of lamb and let it rest for 10 minutes. Slice the lamb and serve it with roasted vegetables and juice from the pan.

Lamb Cooking Time and Temperature Suggestions

Lamb leg, bone in, 5−7 lbs.

325°F-20−25 minutes per pound

Lamb leg, bone in, 7−9 lbs.

325°F-15−20 minutes per pound

Lamb leg, boneless, rolled, 4−7 lbs.

325°F-25−30 minutes per pound

Sirloin roast, boneless, 1¼−1¾ lbs.

325°F-40−45 minutes per pound

Top round roast, 1−1¼ lbs.

325°F-50−60 minutes total

Shoulder, boneless, rolled and tied, 3½−6 lbs.

325°F-35−40 minutes

Rib roast, 1½−2½ lbs.

375°F-30−35 minutes

Crown roast, not stuffed, 2 to 3 lbs.

375°F-25−30 minutes

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To The Rescue: Honey A Must-Have In Gluten-Free Holiday Recipes

(NAPSI)—‘Tis the season for eating! Who doesn’t love the delicious feasts that come with the holidays? It’s a time for roasting, broiling, sautéing, frying-and especially baking! But getting through the holidays gluten-free can be tough. Most traditional holiday recipes, like stuffing, gravy and side dishes, often contain gluten. However, don’t lose hope if you eat gluten-free. You can still enjoy delicious holiday fare with a little planning and the help of one versatile pantry item—honey.

A must-have for cooking and baking this holiday season is pure and natural honey, an ingredient that can be found in every pantry. Honey not only adds moisture to gluten-free recipes, it also masks “off” or bitter flavors often found in whole grains and gluten-free flours. This ideal ingredient is not just a simple sweetener—with more than 300 varietals in the United States, honey adds its own special flavor to recipes and, in particular, baked goods. In general, lighter colored honeys are milder in flavor, while darker honeys are more robust. And besides giving a touch of sweetness to every bite, honey also adds an appealing golden color to baked goods for an eye-catching, mouth-watering treat.

“When it comes to gluten-free recipes, it can be challenging to incorporate substitutes for popular ingredients and still get the taste and texture of counterparts containing gluten,” says Catherine Barry, director of marketing for the National Honey Board. “Honey is the perfect sweetener for gluten-free recipes, especially baked goods like cookies.”

Get an early taste of the holidays with these Gluten-free Pumpkin Honey Spice Cookies developed by the National Honey Board. They’re sure to be a hit with both adults and kids—and they’re perfect to bring to cookie exchanges or office and home celebrations during the holidays. For more information about honey and for more honey recipes, visit www.honey.com.

Gluten-free Pumpkin Honey Spice Cookies

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

  • 2 cups gluten-free flour blend*

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon guar gum powder

  • ½ teaspoon salt

  • ¾ cup honey

  • ½ cup softened butter

  • 1 cup pumpkin purée

  • 1 large egg

  • 1 cup chopped pecans

  • ⅔ cup dried cranberries

Directions:

Heat oven to 350° F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled but will smooth out when dry ingredients are added). On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.

Makes about 3 dozen cookies

*Use a store-bought blend or make your own blend by combining equal parts white rice flour, tapioca starch and potato starch or cornstarch.

Nutrition Information Per Serving (1 cookie): 109 calories; 5 g fat; 13 mg cholesterol; 84 mg sodium; 16 g carbohydrate; 1 g fiber; 1 g protein

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