Ham Loaf

This is one of the recipes from "Cooking from Quilt Country" that I make the most often.  It is a perfect combination of flavors for ham loaf.  Both Myrna and I use this recipe.  I often make a smaller loaf and make the rest of the mixture into ham balls for the freezer, to enjoy another day.  It is delicious with or without the basting sauce.  I have halved the amount of sauce from the original recipe; Myrna and I agree that the original makes too much sauce.
We buy ham loaf mixture and substitute it for the ham and sausage in this recipe – it’s fast and delicious.  I paid $2.99 a pound for it this week); the butcher at our Fareway store tells me it is half ham and half ground pork. The ham loaf mixture is a steady seller at our Midwestern grocery meat counter.
Serve it with Noodles with Brown Butter, another of our family recipes that is also in this cookbook.
Ham Loaf
  1          pound  Ham -- ground
  1          pound  sausage -- lean, room temperature
  2          cups  soft bread crumbs -- (4 oz.) or about 4 slices
  2          large  eggs
  1          cup  sour cream
     1/3   cup  onion -- finely chopped
  2          tablespoons  lemon juice
  1          teaspoon  curry powder
  1          teaspoon  ginger
  1          teaspoon  nutmeg
     1/8   teaspoon  paprika
                        Basting Sauce
     1/2   cup  brown sugar
     1/4   cup  water
     1/4   cup  cider vinegar
     1/8   teaspoon  black pepper

Heat oven to 350°.  Combine meat and crumbs.  In medium bowl, beat eggs and add remaining meatloaf ingredients.  Mix well, pour over meat mixture, and blend.  Form into a loaf and place in an oiled 9 x 13" baking dish.  Bake, uncovered, 1 hour.
I make the crumbs in my food processor, then mix the egg and remaining ingredients in the processor and pour it over the meat and crumbs to make it quicker.
Meanwhile, prepare basting sauce.  In a small saucepan, combine the brown sugar with the remaining sauce ingredients, and bring to a boil.  When the ham has baked for 45 minutes, remove from oven and drain off the excess fat.  Pour the sauce over the loaf and continue baking for 15 minutes, basting now and them.
Alternately:  Mix ingredients, shape into balls.  Bake 30 minutes - 40 minutes.
You can put the mixture in two 3 1/2 x 7 x 2" loaf pans; unmold one in a rectangular 1 1/2 quart baking dish and bake; freeze the other or bake both loaves in a 13 x 9” pan in less time than a larger loaf.   Bake the smaller loaves 45-60 minutes. 
Serve with noodles with crumbs, sesame green beans, peaches or butterscotch pudding for dessert. Or bake regular or sweet potatoes alongside and add a deviled egg and olive or pickled apple plate and hot rolls and a pie or cake for guests.  This can be made up a day ahead and baked 1 1/2 hour before lunch.
2011 Cost:  $4.35 or 55¢ per serving.
Per Serving: 389 Calories; 31g Fat (70.9% calories from fat); 10g Protein; 18g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 476mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.

Do You Remember?

Sue - those sandals were red!
Do you remember......
When being "bigger" meant inheriting Mom's old Brownie camera?
When we spent all our allowance on getting tiny black and white photos developed at our local Drugstore?
When we first saw real, although poor quality, COLOR photos?
When you could take Polaroids - and had to brush something over the picture to make it develop?
When you could get pretty good color Polaroids - and they have faded drastically over time?
And now you can store hundreds of photos on a "flash" drive and carry them in your pocket - older is not always better.

Cooking From Quilt Country

Marcia Adams had a PBS program Cooking from Quilt Country, a 13-part series in 1989 and 1990 – I watched as much of it as I could and was impressed by her food knowledge, (and the fact that her demonstration kitchen was equipped with not one but two food processors – fairly new in the US at the time) but even more because the recipes reflected much of the traditional cooking I remembered from our own family.  Myrna showed me the book related to the series – and after reading it – yes, it is good enough to actually read – I realized why she was printing Grandma’s recipes.  The Amish community in Indiana that she based the book and series on immigrated from Alsace-Lorraine in France–our mother's families emigrated from Colmar in Alsace Lorraine in the 1870’s.
Colmar, Alsace-Lorraine
Marcia points out that many of those recipes are still served in homes and restaurants in France – almost identical to the Amish recipes in this book.  They are actually classic French country cooking.  This book is almost worth owning simply because of the beautiful photographs and descriptions of Amish life.  If there is a flaw in this book, it is that there are plenty of photos; just not of the recipes themselves. 
I have purchased Marcia Adams’ later Midwestern cookbooks, but none are as good as this first, wonderful cookbook.  It is like having our Grandmother write down those recipes we remembered that she made without a recipe!  Actually, both of us have made a number of the dishes in this book without a written recipe most of our lives.
We had no trouble finding plenty of favorite recipes to share from this book, and in fact we have already shared some recipes that are similar to ones in this book like Noodles with Cracker Crumbs Both of us make that recipe like the Amish do – without Marcia Adams’ changes - and it's one of our family's favorites.  Actually, we had to seriously negotiate to see who would get which favorite recipe to make! 

Here are some of the recipes from this book.

Meringue Topping

Rhubarb Conserve

Ham Loaf

Coleslaw with Peanuts

Escalloped Potatoes

Orange Beets with Sauce

Velvet Custard Pie

Whipped Cream Topping

Homemade Breakfast Sausage

Apple Cake

Buttermilk Bread

Sour Cream Raisin Pie

Oatmeal Cinnamon Bread

Blueberry Streusel Cake

Baked Rice Pudding

German Potato Salad

Amish Fruit Cake

Amish Apple Pie

Cookie Pinwheels.......


This recipe from “Betty Crocker Perfect Baking Every Time” looked like something my mother and her friends would have made, so I had to try it.  The dough couldn’t be simpler – only 6 ingredients that most people have on hand.  And the price was right - the entire recipe only cost $2.42.  
They turned out better than I would have thought while making them – I was afraid they wouldn’t be even, but they came out just fine.   My husband, who isn’t a real chocolate fan, thought they tasted as good as they look.   I just had to serve them on our Mother's dessert plates.         
 Two-Tone Pinwheels
  1 1/2      Cups  Powdered Sugar -- 6 ounces
  1 1/4      Cups  Butter -- softened , 2 1/2 sticks
  1             Large  Egg
  3             Cups  Flour, All-purpose -- 13 ounces
     1/4      Teaspoon  Salt
     1/4      Cup  Cocoa -- 3/4 ounce
Mix powdered sugar, butter and egg.  Stir in flour and salt.  Divide dough in half - about 15 3/4 ounces for white half and 15 ounces for chocolate half.  Return chocolate half to bowl.  Stir 1/4 cup cocoa.  Cover and refrigerate dough 1 hour.  (Pat the dough into a rectangle between a couple sheets of waxed paper before refrigerating).
Roll plain dough into rectangle, about 16 x 9" on lightly floured surface.  Repeat with chocolate dough; place on plain dough. (I used a sheet of parchment marked off.)
Roll doughs together to 3/16" thickness.  Roll up tightly, beginning at long side.  Wrap and refrigerate at least 8 hours but no  longer than 6 weeks.
Heat oven to 400°.  Cut rolls into 1/8" slices.  (Let warm slightly if dough crumbles while slicing.)  Place about 1 inch apart on ungreased cookie sheet.  Bake 8 minutes.
Remove from cookie sheet; cool on wire rack.
Yield:  "8 Dozen"              2011 Cost: $2.42 per recipe
Per Serving: 44 Calories; 3g Fat (50.7% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 31mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Nut Topped Shortbread Cookies

This recipe just looked good – simple to make and a nutty shortbread sounded like it would taste good.  The cinnamon was not particularly noticeable in the finished cookie – even though I used very good 4% oil cinnamon.  We thought these tasted even better the second day, after they had ripened in my glass cookie jar with a glass lid.  Wrapping too tightly with a plastic lid or plastic container might soften them too much.  A Pyrex casserole with a glass lid makes a good substitute for a cookie jar or "biscuit" jar.                     
                          Walnut Cinnamon Crisps
  1         cup  Sugar
  1         cup  Butter -- softened
  1         large  Egg -- separated
  2         cups  Flour, All-purpose
     ½     teaspoon  Cinnamon
  1         tablespoon  Water
     ½     cup  Walnuts -- very finely chopped
Heat oven to 350°.  Mix sugar, butter and egg yolk.  Stir in flour and cinnamon.  Press in lightly greased jelly roll pan, 15 x 10 1/2 x 1 (or use 2 square pans - one 8x8" and one 9x9")..
Beat egg white and water until foamy; brush over dough.  Sprinkle with walnuts.
Bake 20 to 25 minutes or until very light brown.  Immediately cut into 2 1/2-3" squares.  Cut diagonally into halves.
Yield:  "1 Jelly Roll Pan" or 40 cookies
2011 Cost:  $2.43 for the recipe
Per Serving: 94 Calories; 6g Fat (53.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 49mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
"Betty Crocker Perfect Baking Every Time"

Apple Streusel Mince Pie




I always make one Mincemeat Pie a year. Lyle and Bettie's boss eat Mincemeat pie so this is for them. This year I decided to try this recipe for Apple-Streusel-Mince Pie from the Betty Crocker Perfect Baking Every Time cookbook. It looked like a good variation on the regular Mince pie. I used Braeburn apples and Mince Meat that I can buy at the meat counter at my local Fareway store. It has Sherry in it and I would recommend that if you buy Mincemeat in the jar, if it doesn’t have sherry or some other liquor that you add a small amount. The pie is in the oven as I am typing this so don’t know how it will taste (not that I would taste it). Sure smells good though.
Apple Streusel Mince Pie
3 cups thinly sliced pared apples (about 3 medium)
3 Tablespoons all purpose flour
2 Tablespoons melted butter
9 inch unbaked pie crust (I used one I had in the freezer)
1 jar (27 ounces) ready to use mincemeat
½ cup all purpose flour
¼ cup packed light brown sugar
⅓ cup firm butter
1 teaspoon cinnamon
¼ cup chopped nuts  (if someone is allergic to nuts leave them out)
Heat oven to 450°. Mix apple slices, melted butter and the 3 tablespoons flour; turn into pie crust. Spoon mincemeat over apple mixture. 
Mix ½ cup flour, the brown sugar and cinnamon in medium bowl. Cut in ⅓ cup butter until crumbly; stir in the nuts. Sprinkle over mincemeat.
Bake 10 minutes at 425°. Reduce oven temperature to 375°. Bake 25 to 30 minutes at 375°or until crust is golden brown. 
Cool before cutting 8 servings
Betty Crocker Perfect Baking Every Time 1990

Double Quick Dinner Rolls


This recipe from Betty Crocker Perfect Baking Every Time is a keeper - quick, unfussy - hot homemade yeast rolls with a nice texture and taste for only 52¢ a dozen.  I wouldn’t change a thing!  I think this would be an excellent recipe for anyone who hasn’t tried yeast baking yet. 
I liked the fact that I only had to scoop the batter into muffin cups instead of getting out a cutting board and shaping the rolls.  It makes them much easier if you are making them in a hurry - less fuss and cleanup too.  I used my Kitchenaid for the initial mixing and rising, and my muffin scoop to portion the batter.
                        Double Quick Dinner Rolls
  2 ¼    Cups  Flour, All-purpose -- 10 1/8 ounces
  2        Tablespoons  Sugar
  1        Teaspoon  Salt
  1        Package  Instant Yeast (2 tsp)
  1        Cup  Water -- 120-130°
  2        Tablespoons  Shortening or butter
  1        Large  Egg
Mix 1 1/4 cups of flour, the sugar, salt and yeast in a large bowl. Add the water, shortening and egg; beat until smooth.  Stir in remaining flour until smooth.  Scrape batter from sides of bowl.
Cover and let rise in a warm place about 10 minutes.
Grease 12 medium muffin cups, 2 1/2 x 1 1/4".  Stir down batter by beating 25 strokes.
Spoon into muffin cups.  Let rise 10-15 minutes or until batter rounds over tops of cups.
Heat oven to 400°.  Bake 15 to 20 minutes or until golden brown.
Yield:  "1 Dozen"    .
2011 Cost:  52¢ per dozen or 5¢ each
Per Serving : 118 Calories; 3g Fat (21.4% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 185mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.


Apricot-Apple Crisp

I made this on a cold and blustery day and it was good to have the oven on, and smell the apples baking. I did not have Oat flour blend nor did I want to buy any for such a small amount so used half all purpose flour and half uncooked rolled oats. Quick or old fashioned will work. Everyone thought it was good and really hit the spot with out a lot of work. No pie crust to make. Crisps are good and that is one of the reasons. Quick and not a lot of clean-up. The apricots are a nice touch and cut the sweetness of the apples and brown sugar. We had ours with vanilla ice cream.
Apricot-Apple Crisp
¾ cup Gold Medal Oat flour blend 
¾ cup packed Brown Sugar
3 tablespoons butter, softened
⅓ cup chopped Macadamia or other nuts
4 medium tart peeled and sliced apples
1 cup chopped dried apricots, about 6 ounces *
Heat oven to 350°. Mix flour and brown sugar. Mix in butter; stir in nuts. Place apple slices in ungreased 8x8x2” square pan. Top with apricots. Sprinkle flour mixture over top. Bake 35 to 40 minutes or until apples are tender. Serve warm.
6 servings
*If apricots are very dry, cover with boiling water and let stand 3 minutes; drain.
Betty Crocker Perfect Baking Every Time  1990

Do You Remember?

L-R..Kay, Myrna and Sue
Do you remember.....
When having your own bike or trike was the best present you could get??
When your folks didn't worry about you riding around your neighborhood?  
When the neighbors or the milk man or grocery delivery man would tell your Mom where you were?

Perfect Baking Every Time

Perfect Baking Every Time sounds like a great title for a cookbook on baking, doesn’t it? This is another of the small paperback cookbooks sold in grocery and other stores by companies such as Betty Crocker and Pillsbury

I have a weakness for cookbooks on baking and tend to buy them if they are the small paperback ones for just a few recipes I will use. This one published in 1990 by Betty Crocker had several I have used. 
A lot of them featured fall fruit such as Apples and pumpkin. The blurb says they are for people who are short of time to bake and that these recipes are foolproof using the best of the harvest and Gold Medal flour.
I like them because they are from scratch and not a lot of convenience foods.
The book lists a chart of how to pick a apple for eating and baking. This is always a nice extra. Now there are more types of apples on the market than listed here and some of those listed are hard to buy any more unless you are near a apple orchard.
We have featured a week of recipes from this cookbook and encourage you to try one or more. They are for those of us short of time. (which is most of us)

Apple Apricot Crisp

Double Quick Dinner Rolls

Apple Streusel Mince Pie

Walnut Cinnamon Crisps

Two Tone Cookie Pinwheels

Sweet Potato Pie

  Well, I have found another of those Do Not Do This At Home things. Last year I made a Sweet Potato pie for Bettie and her boss. They said it was good, but too much like a pumpkin pie.
  This year I decided to go to the source, who better than a southern cook for a Sweet Potato pie, and used a recipe from Southern Living’s “Our Best Recipes, volume 3”.
Needless to say, it was a royal pain to make, and I think I dirtied half of the baking dishes in my kitchen all for a pie no one else will eat. Of Course, Bettie say’s that it is just what she was looking for. Her boss hasn’t tried it yet. Maybe!!!, next year?
 Well, the verdict is in, everyone says that this is the right recipe. Eric's wife ate two pieces and she rarely eats sweets of any kind. It will be awhile before I make another one.
However, for all you pie bakers out there here is the recipe. 
  I microwaved the potatoes about 10 minutes until soft enough to mash. Just about 2 pounds made the 2 cups of potatoes mashed. Let them cool before using after you mash them. I just used a fork to mash them up. The pie puffed up while it was baking and settled some when cooling, but not as much as I thought it might.
Sweet Potato Pie
2 cups cooked, mashed sweet potatoes
½ cup soft butter
2 eggs separated
1 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon ground ginger
½ teaspoon cinnamon
½ ground nutmeg
½ cup milk
¼ cup sugar
1 unbaked 9-inch pie crust
Combine sweet potatoes, butter, egg yolks, brown sugar, salt and spices; blending until smooth.
Beat egg whites until foamy; gradually add ¼ cup sugar, beating until stiff. Fold into sweet potato mixture. Pour filling into pie crust. Sprinkle with additional spices if desired. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 30 to 40 minutes more. When cool, garnish with whipped cream.

Fresh Mushroom Bisque

We like mushrooms, so I had to try this delicious, creamy mushroom soup from "Southern Living Our Best Recipes”.  I garnished it with crisp bacon bits, and served it as a lunch entrée with a salad.  It is nothing like purchased commercial soups!
                   
                          Fresh Mushroom Bisque
  2         Tablespoons  Butter -- melted
  3         Tablespoons  Flour, All-purpose
     3/4  Teaspoon  Salt
             Dash  White Pepper
  1 1/3  Cups  Half and Half -- scalded
     1/3  Cup  Chicken Broth -- heated
  1 1/2  Cups  Milk -- scalded and divided
     1/2  Cup  Mushrooms -- sliced
     1/2  Cup  Mushrooms -- chopped
     ½     Cup  Onion -- minced
  2         Teaspoons  Butter -- melted
Combine first butter, flour, salt and pepper in a heavy saucepan; blend well.  Simmer 2 minutes.
Combine 1 1/4 cups heated milk, half and half and chcken broth; gradually add to flour mixture, stirring constantly, until smooth.  Cook over medium heat until thickened, remove from heat, set aside.
Sauté mushrooms and onion in remaining butter 6-8 minutes, stirring frequently.  (I deglazed the pan by adding 2 tablespoons of dry sherry to this mixture and cooking another minute or two). Add remaining 1/4 cup milk, heat to simmering.  Stir into soup mixture; heat thoroughly.
4 Servings             2011 Cost:  $1.28 or 32¢ per serving.
Per Serving: 266 Calories; 20g Fat (67.5% calories from fat); 7g Protein; 15g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 620mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 4 Fat.

Cheesy Celery Bake

We enjoyed this crunchy winter vegetable casserole with ham steak and baked beans for a country meal.  This is a convenient choice for a make-ahead casserole that can bake at about the same temperature as the beans to make good use of your oven.  When celery is on sale, as it was this week, it makes it even more economical.              
Cheesy Celery Bake
  4    Cups  Celery -- thinly sliced (about 1# sliced or 1 bunch)
  6    Tablespoons  Butter -- melted, divided
  3    Tablespoons  Flour, All-purpose
  1    Teaspoon  Salt
  1    Cup  Milk
  4    Ounces  Canned Mushrooms -- drained
  2    Tablespoons  Green Pepper -- chopped
  2    Tablespoons  Pimiento -- chopped
  1    Cup  Cheddar Cheese -- shredded
  1    Cup  Bread Crumbs
Sauté celery in 4 tablespoons butter about 5 minutes or until tender.  Remove celery and set aside.
Add flour and salt to butter in skillet, blending until smooth.  Gradually add milk; cook over low heat, stirring constantly, until smooth and thickened.
Add mushrooms, green pepper, pimiento, and cheese, stirring until cheese is melted.  Stir in celery.
Spoon into a lightly greased 10 x 6 x 1 1/2" baking dish.  Combine breadcrumbs and remaining 2 tablespoons butter; sprinkle over celery mixture.
Bake at 350° for 20 minutes.
Six Servings
2011 Cost:  $3.18 or 53¢ per serving
"Southern Living Our Best Recipes 1978"
Per Serving: 306 Calories; 20g Fat (58.7% calories from fat); 10g Protein; 22g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 915mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Chicken Livers

Bettie and I have a restaurant we like to go to on the edge of Bloomfield, Iowa for their chicken livers. While I do fix them at home, this recipe from the Southern Living cookbook was an attempt to see if I could come close to theirs. These are really good, but still not just the same. However, we liked them quite a lot so will fix again. I did change the ingredients after I tried this as there was not enough flour and too much butter, oil. Our Fareway store sells their chicken livers in the frozen meat counter from the chickens they roast for sale. Inexpensive and good eating.
Sauteed Chicken Livers
4 Tablespoons all purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 pound chicken livers
2 tablespoons salad oil
3 tablespoons melted butter
1 medium onions, chopped
1 cup sliced mushrooms
14 cup dry sherry
¼ cup chopped parsley
Combine flour, salt, and pepper; dredge livers in flour mixture. Heat oil and butter in skillet; brown chicken livers. Remove from skillet and set aside. Saute onion in pan drippings until tender; add mushrooms and cook until tender. Return livers to pan; add sherry and simmer 6 to 7 minutes. Sprinkle with parsley. Yield 4 Servings.
Southern Living Our Best Recipes Volume Three        Page 229
Onion 50 cents, Mushrooms 1.29 (on sale), Chicken livers 1.17. Total 2.96 or .74 per serving. What a bargain.

Shrimp with Wild Rice

There were a number of shrimp and rice dishes in the “Southern Living Our Best Recipes  Vol 3”, but I tried this one because I had all the ingredients on hand.  I also was intrigued because there was no canned soup, no rice mix, no milk or cream, and no cheese.  We really enjoyed this dish, and I will make it again.  My husband thought a stalk of thinly sliced celery could have been sautéed with the other vegetables, and I thought some pea pods would also have been good - or sautéed pea pods and celery would have made a nice side.  Some long grain white or brown rice could have been used instead of all wild rice.  I often make a large quantity of wild rice and freeze it in 1 or 2 cup portions in freezer bags.  It keeps very well.
I made it in smaller individual casseroles so I could bake 2 and freeze the rest.  The original recipe doubles this and they bake 2 large casseroles for buffet service.  It would be handy to have a second casserole ready as the first one gets emptied, perhaps putting it in to bake 10 minutes after the first, and to actually use that chafing dish you got at your wedding.
I think corn bread baked in madeleine pans or as mini muffins and a big bowl of tossed salad would make this an easy but special way to entertain, perhaps for Valentine's Day
Shrimp With Wild Rice
     1/4   cup  Flour, All-purpose
     1/2   cup  Butter -- melted, divided
  2          cups  Chicken Broth
     1/8   teaspoon  White Pepper
     1/2   cup  Onion -- thinly sliced
     1/4   cup  Green Pepper -- thinly sliced
     1/2   cup  Mushrooms -- thinly sliced
  1          pound  Shrimp -- cooked, peeled and deveined
  1          tablespoon  Worcestershire Sauce
              Few Drops  Hot Sauce -- (I use Tabasco)
  2          cups  Wild Rice -- cooked
Cook rice according to package directions; a day ahead if desired.
Gradually add flour to 1/2 of melted butter; cook over low heat, stirring constantly, until bubbly.  Gradually add broth; cook until smooth and thickened; stirring constantly.  Add white pepper, simmer 2 to 3 minutes.
Sauté onion, green pepper, and mushrooms in remaining 1/2 of butter; drain. (I deglazed the pan with a tablespoon of sherry.) Combine white sauce, sautéed vegetables, and remaining ingredients; spoon into a greased, shallow 2 quart casserole.
Bake at 350° for 45 to 50 minutes or until bubbly (or about 30 minutes for individual dishes).
For buffet serving, transfer to chafing dish set on low heat.
6 Servings          2011 Cost:  $11.63 or $1.94 per serving.
Per Serving: 448 Calories; 18g Fat (35.3% calories from fat); 26g Protein; 47g Carbohydrate; 4g Dietary Fiber; 156mg Cholesterol; 552mg Sodium.  Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.