[CAKE-RECIPE] pineapple chiffon cake
* Exported from MasterCook *
PINEAPPLE CHIFFON CAKE - southernfood
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Bundt/Tube
Amount Measure Ingredient -- Preparation Method
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks -- slightly beaten
3/4 cup pineapple juice -- unsweetened
8 egg whites
1/2 teaspoon cream of tartar
Into a mixing bowl, sift together the dry
ingredients. With a spoon make a well in the
center of dry ingredients. Add the oil, egg
yolks, and pineapple juice. Beat with an electric mixer until very smooth.
In a large mixing bowl, combine the egg whites
and cream of tartar. Beat to very stiff peaks.
Pour the first batter in a thin stream into the
egg whites, gently folding in just until blended.
Pour into an ungreased 10-inch tube pan; bake at
325° for 55 minutes. Increase temperature to 350°
and bake for 10 minutes longer. Invert pan and cool completely.
Frost with Fluffy White Frosting or Pineapple Buttercream iCING
Description:
"This pineapple chiffon cake is made with
pineapple juice and egg yolks and whites, along
with a little vegetable oil and other ingredients."
Source:
"http://southernfood.about.com/od/pineapplecakerecipes/r/bl51023e.htm";
S(Formatted for Mastercook):
"by Deirdre Dee (zosha) 4-11"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3559
Calories; 137g Fat (34.4% calories from fat); 63g
Protein; 525g Carbohydrate; 2g Dietary Fiber;
1063mg Cholesterol; 4079mg Sodium. Exchanges: 5
Lean Meat; 1 1/2 Fruit; 25 1/2 Fat; 33 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] eggnog tube cake
* Exported from MasterCook *
Eggnog Tube Cake - QC
Recipe By :Mary Ellen Severance * Biggs CA
Serving Size : 12Preparation Time :0:00
Categories: !! EZ !! Potluck
!! TNT Cakes - Bundt/Tube
Holidays
Amount Measure Ingredient -- Preparation Method
1package white cake mix -- 18-1/4 oz
1package instant vanilla pudding and pie filling -- 3.9 oz
4 eggs
1cup eggnog
1/4 cup canola oil
2 teaspoons rum extract
1 1/2 teaspoons ground nutmeg
GLAZE
1cup powdered sugar -- sifted
1/4 teaspoon rum extract
3 teaspoons eggnog -- up to 4 tsp
In a large bowl, combine the cake mix, pudding, eggs, eggnog, oil,
extract & nutmeg. Beat on medium speed for 2 minutes.
Pour into a well greased 10 in bundt pan. Bake at 350 degrees F for
38 - 41 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack for 10 minutes before inverting onto
a servng plate.
In a small bowl, combine the powdered sugar, extract & enough eggnog
to achieve a drizzling consistency. Drizzle over cooled cake.
Description:
"I especially like this recipe because it's so easy; my children
love the eggnog flavor. It's very special"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha) 1-10"
Copyright:
"Quick Cooking Magazine November-December 23009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 276 Calories; 11g Fat (37.2%
calories from fat); 5g Protein; 39g Carbohydrate; trace Dietary
Fiber; 85mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch);
1/2 Lean Meat; 2 Fat; 2 1/2 Other Carbohydrates.
NOTES : I always get more like 16-18 servings from a bundt pan.
Make sure the powdered sugar is sifted so that the glaze will be
free of lumps. Also I like to increase the glaze by 50% (1-1/2 cups
sugar, 1/2 tsp rum extract, 2 TBSP eggnog) in order to get enough
glaze to completely cover the outside of the bundt cake.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] cornmeal pound cake
* Exported from MasterCook *
CORNMEAL POUND CAKE - MyRecipes
Recipe By :Chef Frank Stitt
Serving Size : 16Preparation Time :0:00
Categories: Cakes - Bundt/Tube Cakes - Pound
Amount Measure Ingredient -- Preparation Method
Cooking spray
1 tablespoon stone-ground white cornmeal
2 cups sugar -- divided
2/3 cup butter -- softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
5 large egg yolks
1cup low-fat sour cream
2 cups all-purpose flour
1/2 cup stone-ground white cornmeal
1/2 cup stone-ground white grits
1/2 teaspoon salt
1/2 teaspoon baking soda
5 large egg whites
Preheat oven to 325°.
Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
Place 1 3/4 cups sugar, butter, rind, and vanilla
in a large bowl; beat with a mixer at medium
speed until light and fluffy. Add egg yolks, 1 at
a time, beating well after each addition. Beat in sour cream.
Lightly spoon flour into dry measuring cups;
level with a knife. Combine flour, 1/2 cup
cornmeal, grits, salt, and baking soda in a
medium bowl; stir well with a whisk. Add flour
mixture to sugar mixture, stirring to combine.
Beat egg whites with a mixer at high speed until
foamy. Gradually add 1/4 cup sugar, 1 tablespoon
at a time, beating until stiff peaks form. Gently
stir one-fourth of egg white mixture into batter;
gently fold in remaining egg white mixture. Spoon batter into prepared pan.
Bake at 325° for 50 minutes or until a wooden
pick inserted in cake comes out clean. Cool in
pan 15 minutes on a wire rack; remove from pan.
Cool cake completely on wire rack.
Description:
"This cornmeal cake has an unexpected crunch
from the grits and is great with strawberries and peaches."
Source:
"http://www.myrecipes.com/recipe/cornmeal-pound-cake-1001616509/";
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 264
Calories; 10g Fat (34.4% calories from fat); 4g
Protein; 39g Carbohydrate; trace Dietary Fiber;
90mg Cholesterol; 221mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] banana cake TNT
* Exported from MasterCook *
BANANA CAKE - FrutisInCooking TNT
Recipe By :Robert Ackart
Serving Size : 0 Preparation Time :0:35
Categories: !! Church Baking!! TNT
Cakes - Bundt/Tube Cakes - Layer
Amount Measure Ingredient -- Preparation Method
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
5Tablespoons flour
1/4 teaspoon salt
1cup butter
1 1/2 cups sugar -- divided
2 egg yolks -- beaten
1cup very ripe banana pulp -- mashed about 3 medium
1/3 cup sour cream
1 teaspoon vanilla
2 egg whites
Butter and flour a 9" or 10" tube pan. If a 10 inch tube pan is
used, double the recipe; a high cake will result.
In a mixing bowl, sift together these dry ingredients.
In a separate bowl, cream the butter until soft; gradually add the 1
cup sugar, beating constantly. Continue to beat the mixture until it
is light and fluffy.
One at a time, add the egg yolks to the butter mixture, beating well
after each addition.
In a separate bowl, combine the banana pulp, sour cream and vanilla.
Gradually combine the wet and dry ingredients, beginning and ending
with the dry; beat the batter well after each addition.
Beat the egg whites until soft mounds form; gradually add the 1/2 cup
sugar and continue beating until the egg whites are stiff. Fold them
into the batter.
Spoon the batter into the prepared pan and bake the banana cake at
350 degrees for 50 minutes, or until a knife inserted at the center
comes out clean. Remove the cake from the oven and allow it to cool
10 minutes before inverting the pan.
Can be baked in a 9x13 pan.
Cuisine:
"American"
Source:
"Fruits In Cooking: A Selection of Unusual and Classic Fruit Recipes"
S(formatted for MasterCook by Deirdre Dee):
""
Copyright:
"1973 * Macmillian Publishing Co., Inc. * NY NY"
Start to Finish Time:
"1:25"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4556 Calories; 213g Fat (41.6%
calories from fat); 47g Protein; 626g Carbohydrate; 8g Dietary Fiber;
956mg Cholesterol; 4712mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1
1/2 Lean Meat; 0 Non-Fat Milk; 41 1/2 Fat; 27 Other Carbohydrates.
NOTES : Makes one 9 or 10 inch cake
This delicacy should be entitled "Dorothea Wiggin's Banana
Cake." Mrs. Wiggins is wife, mother and nurse, active in church and
civic affairs. Her activities would exhaust most people. Not
Dorthea! She thrives on her busy schedule and takes pleasure in
sharing it -- including this dessert.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] brownie mix bundt cake TNT
* Exported from MasterCook *
BROWNIE MIX BUNDT CAKE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Bundt/Tube
Amount Measure Ingredient -- Preparation Method
1package fudge brownie mix suitable for a 9x13 pan.
1package instant chocolate pudding -- 3.9 oz size
4 large eggs -- room temperature lightly beaten
8Tablespoons unsalted butter -- melted
1cup sour cream -- regular light or fat free
Pam or unsalted butter -- for the pan
flour -- for the pan
2 heaping TBSP instant coffee -- optional
1 1/2 cups chopped walnuts -- optional
Position the rack in the lower third of the oven. Preheat the oven
to 350 degrees F. Butter & flour pan.
Place the brownie mix, instant pudding mix, beaten eggs, melted
butter, & sour cream in a large bowl, stir with a wooden spoon until
smooth. Add instant coffee & walnuts, stir again. Pour into the
prepared pan. Bang the pan on the counter a couple of times to get
the air bubbles out.
Bake for 45 minutes or until a toothpick or cake tester comes out
with a few moist crumbs attached. Cool the pan on a wire rack for 30
minutes. Unmold the cake, invert it and cook completely on a wire
rack. Serve immediately or cover in plastic wrap & store at room
temperature. May be frozen for up to 2 months. Allow the cake to
thaw at room temperature before serving.
I like to frost the cake with chocolate cream cheese frosting.
TO VARY THIS RECIPE: Add one of the following flavorings to the
batter with the sour cream:
1 TBSP vanilla extract * 2 tsp rum extract * 2 tsp maple extract * 1
1/2 tsp almond extract * 1 1/2 tsp anise extract * 1 tsp peppermint extract
Stir 3/4 cup of one of the following into the batter with the sour cream:
almond M&M's * chopped honey-roasted peanuts * chopped pecans *
chopped walnuts * cocoa nibs * pinenuts * shredded coconut
Description:
"Here is a simple Bundt chocolate fudge cake that's perfect for
holiday get-togethers, family reunions, or drop ins.["
Source:
"a brownie cookbook, but I forget which one"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha) 10-2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2749 Calories; 266g Fat (83.8%
calories from fat); 79g Protein; 36g Carbohydrate; 9g Dietary Fiber;
1198mg Cholesterol; 431mg Sodium. Exchanges: 1 1/2 Grain(Starch); 9
Lean Meat; 1/2 Non-Fat Milk; 47 1/2 Fat.
NOTES : The Bundt pan was designed by a group of women in Minneapolis
who where members of Hadassah. They wanted a light version of the
cast-iron pan used to make kugelhupf. Nordic Products made a few for
them, and sold a few to the public -- but nothing really happened
until the 1966 Pillsbury Bake-Off featured a fudge cake in a Bundt
pan as one of the finalists. From that moment on, the Bundt pan has
been an American staple. Serve it with sweetened whipped cream, ice
cream, or Lemon Curd.op
Directions say it makes about 8 servings but it is very rich, slice thin.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] double chocolate rum cake
* Exported from MasterCook *
DOUBLE CHOCOLATE RUM CAKE - thatsmyhome
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Cakes - Bundt/Tube Cakes - Chocolate
Holidays
Amount Measure Ingredient -- Preparation Method
1package chocolate cake mix -- (18 1/2 oz)
1package chocolate instant pudding mix -- (3 1/2 oz.)
1/2 cup rum
3/4 cup water
1/2 cup vegetable oil
1package semi-sweet chocolate chips -- (12 oz.) divided
Icing:
1cup raspberry preserves
1/2 cup rum
Remainder of semi-sweet
chocolate chips from cake recipe
2 Tbsp. shortening
1oz. white chocolate
Preheat oven to 350°. Grease 10-inch tube pan or spring form pan.
Combine cake mix, pudding mix, 1/2 cup of BACARDI
Select Rum, water and oil in bowl. Using an
electric mixer, beat at a low speed until
moistened. Beat for 2 minutes at a medium speed
then stir in 1 cup of chocolate chips.
Pour batter into pan and cook 50 minutes. Cool in
pan 15 minutes then remove from pan and cool on rack.
ICING: In small saucepan, heat preserves and
BACARDI Select Rum. Strain through sieve to remove seeds.
Place cake on serving plate and prick surface of
cake with fork. Brush glaze evenly over cake,
until all glaze has been absorbed.
In a glass bowl combine remaining chocolate chips
and shortening. Microwave on medium high until
melted, about 1 minute. Stir until smooth. (Or
heat over hot, not boiling, water until melted.)
Spoon chocolate icing over cake. Let stand 10 minutes.
Melt white chocolate and drizzle on top of chocolate icing.
Source:
"http://www.thatsmyhome.com/chocolate/chocolate-rum-cake.htmDouble
Chocolate Rum Cake"
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Per Serving (excluding unknown items): 3379
Calories; 200g Fat (60.0% calories from fat); 22g
Protein; 278g Carbohydrate; 10g Dietary Fiber;
0mg Cholesterol; 2966mg Sodium. Exchanges: 39
1/2 Fat; 18 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] bundt cake 216 ways
* Exported from MasterCook *
Bundt Cake 216 Ways - First 12/02
Recipe By :First Magazine 2-12-02
Serving Size : 0 Preparation Time :0:00
Categories: Cakes - Bundt/Tube Cakes - Cake Mix Fix Up
Amount Measure Ingredient -- Preparation Method
1 box (18.25 oz)` cake mix -- group A
4 large eggs
8 ounces sour cream
1cup liquid group D
1/2 cup vegetable oil
item from group B
frosting from group C
Heat oven to 350 degrees F. In bowl of an electric mixer, beat cake
mix, eggs, sour cream, liquid, vegetable oil & item B 30 seconds on
low speed to combine. Beat 2 min on high speed, or until
smooth. Pour batter into a greased & floured 10-cup Bundt pan; bake
50 minutes or until a toothpick inserted in center comes out
clean. Let stand 10 minutes. Remove cake from pan; cool.Frost
cake with desired icing or frosting
CAKE MIX - GROUP A
devils food cake *
spice cake *
french vanilla *
orange *
caramel *
fudge *
gingerbread
GROUP B
2 TBSP orange zest *
1 tsp ground ginger *
1 tsp ground cinnamon *
1 tsp vanilla extract *
1/4 tsp almond extract *
1 tsp rum extract
FROSTING - GROUP C
chocolate *
caramel *
lemon *
cream cheese *
French vanilla *
chocolate sour cream *
chocolate mocha
LIQUID - GROUP D orange juice * water* lemonade
CHOCOLATE ORANGE BUNDT CAKE - devils food, orange juice, orange
zest Use a heavy glaze like a ganache or a thin chocolate cream
cheese. Decorate with manadarin oranges
If using canned frosting (ugh!) - in microwave oven on high power,
melt frosting with lid removed 30 seconds or until it becomes
liquid. Place cake on cooling rack over jelly roll pan. Pour melted
frosting over cake.
Description:
"Create your own super-moist Bundt."
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1745 Calories; 176g Fat (90.1%
calories from fat); 32g Protein; 11g Carbohydrate; 0g Dietary Fiber;
949mg Cholesterol; 401mg Sodium. Exchanges: 3 Lean Meat; 1/2 Non-Fat
Milk; 33 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] banana bourbon cake w/ reme anglaise
* Exported from MasterCook *
Banana Bourbon Cake with Bourbon Creme Anglaise
Recipe By :
Serving Size : 12Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1 1/2 c Coarsely chopped pecans
1 1/2 c Golden raisins
3 c Unbleached flour
3 ts Baking powder
1 t Ground cinnamon
1 t Ground ginger
1/2ts Nutmeg
1 c Unsalted butter, room temp
2 c Sugar
3 Ripe bananas
4 Eggs
3/4 c Bourbon
-BOURBON CREME ANGLAISE-
1 1/2 c Light cream
1 tb Brown sugar
6 Egg yolks
6 tb Pure maple syrup
6 tb Bourbon
CAKE: Preheat oven to 350 degrees. Toss the pecans and raisins with 1/2 c
flour and set aside. Sift the remaining flour, the baking powder,
cinnamon, ginger, and nutmeg together and set aside. Beat the butter and
sugar in a mixer bowl until light and fluffy. Mash the bananas and beat
into the butter mixture. Add the eggs, one at a time, beating well after
each addition. Fold in the sifted flour mixture and bourbon alternately,
beginning and ending with the dry ingredients. Fold in the pecan mixture.
Pour the batter into an ungreased 10" tube pan. Bake 1 hour and 15 minutes.
Cool and remove from the pan. Cut the cake in slices and serve with Bourbon
Creme Anglaise spooned over it. BOURBON CREME ANGLAISE: Heat the cream and
sugar in a small saucepan just until the sugar dissolves. Remove from the
heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a
third of the cream mixture; then whisk the egg yolks back into the cream
mixture. Cook over low heat, stirring constantly, just until thickened. Be
careful not to let the mixture boil. Remove to a clean bowl. Stir in the
syrup and bourbon. Cool completely. From The Silver Palate Good Times
Cookbook by Julee Russo & Sheila Lukins.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 523 Calories; 10g Fat (19.6%
calories from fat); 8g Protein; 86g Carbohydrate; 1g Dietary Fiber;
197mg Cholesterol; 169mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1 Fruit; 1 1/2 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] apple chunk cake
* Exported from MasterCook *
Apple Chunk Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
Mix all ingredients in one b
4 c Sliced apples -- (unpeeled)
2 c Sugar
2 ts Cinnamon
1/2 c Oil
2 Eggs
2 c All-purpose flour
2 ts Baking soda
1/2ts Salt
1 t Vanilla
1 c Chopped nuts
Frosting: *
Bake in 13 x 9 pan at 350, 35-40 min. Spray pan with Pam or grease it.
Dust cool cake with powdered sugar, or frost with cream cheese frosting.
This cake is best if baked one day ahead. If you're going to freeze the
apples ahead, don't mix with any of these ingredients until you're ready to
make the cake. Then defrost only enough to mix. * Cr. Cheese Frosting 1 lb
box of powdered sugar, 2 sm pkg cream cheese, softened. Add milk to desired
consistency.
You can peel and slice your apples and freeze them to use later in apple
crisp, apple pie, and apple chunk cake . When freezing for crisp or pie I
line the pan with plastic wrap then fill with sliced apples (heap them up).
After they're frozen remove from pan and wrap for the freezer. C. Erickson
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4730 Calories; 203g Fat (37.6%
calories from fat); 63g Protein; 693g Carbohydrate; 35g Dietary
Fiber; 424mg Cholesterol; 3749mg Sodium. Exchanges: 14 1/2
Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Fruit; 37 Fat; 27 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] almond butter christmas cake
* Exported from MasterCook *
ALMOND BUTTER CHRISTMAS CAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
3 cups Cake Flour -- sifted
3 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Butter or shortening
1 1/2 cups Sugar
3 Eggs -- unbeaten
1/2 cup Almonds -- finely chopped
1/2 cup Raisins -- finely cut
1cup Milk
1 teaspoon Vanilla
Sift flour once, measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly. add sugar gradually,
and cream together until light and fluffy. Add eggs, one at a time,
beating thoroughly after each. Add nuts and raisins and beat well.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased
9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or
until done. Spread Boiled Frosting (see recipe) between layers and on
top and sides of cake. Decorate top of cake with wreath of holly,
using pieces of maraschino cherries or red cinnamon candies for
berries, and slices of angelica or citron for leaves and stems. Or
decorate with poinsettias made of candied cherries.
Slice cherries in rings, cut rings in half, and arrange to form
petals of poinsettias. If desired, Lemon Butter Frosting (see recipe
) may be used.
Kate Smith Collection 1940 Published by General Foods Corp
(Courtesy of Barb Day)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3372 Calories; 63g Fat (16.6%
calories from fat); 70g Protein; 644g Carbohydrate; 12g Dietary
Fiber; 669mg Cholesterol; 2884mg Sodium. Exchanges: 18 1/2
Grain(Starch); 4 Lean Meat; 4 Fruit; 1 Non-Fat Milk; 9 Fat; 20 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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