* Exported from MasterCook * Wrap - The Bangkok - Napp Recipe By : NAPP: Preparing Pork for Your Favorite Wrap
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches/Wraps Volume 2-5 May '99
Cabbage Carrots
Cucumbers Peanut Butter
Pork Rice Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup grated carrot
1 cup grated cucumber
2 cups shredded cabbage
2 cups cooked rice
3 cups cooked shredded pork roast
salt and pepper -- to taste
1/2 cup rice wine vinegar
2 tablespoons chunky peanut butter
2 tablespoons chopped fresh cilantro
2 teaspoons grated fresh ginger
2 cloves garlic -- minced
8 large lettuce leaves
iceberg or green leaf -- blanched
and patted dry with paper towel In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season
with salt and pepper. In small bowl, whisk together honey, vinegar, peanut
butter, cilantro, ginger and garlic. Heat dressing in small saucepan,
stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay
lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of
leaf. Drizzle each wrap with 2 tablespoons dressing. Fold in sides to
wrap. Makes 4 servings (2 wraps per serving). Nutrients Per Serving Calories: 619, Fat: 12.9 g. Cal from Fat: 19% Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Wrap: Join The Club (Turkey-Avocado Club Wrap) Recipe By : Wraps: Easy Recipes for Handheld Meals (Chronicle)
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Sandwiches/Wraps
Volume 2-5 May '99 Avocados
Bacon Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 uncooked turkey bacon slices -- diced
1/2 cup chopped avocado
1/2 cup chopped tomato -- seeds removed
1/2 cup finely chopped red onion
2 tablespoons chopped fresh basil
1 teaspoon fresh lime juice
kosher salt
pepper
1/4 pound thinly sliced smoked turkey
1 cup firmly packed chopped arugula
2 large flour tortillas
(10- or 11-inch diameter) 1. Heat a large nonstick skillet over medium heat. Add bacon and cook
until crispy and brown, about 5 minutes, stirring occasionally. Using a
slotted spoon, transfer the bacon to a paper towel-lined plate. 2. Combine the avocado, tomato, onion, basil, lime juice and bacon in a
small bowl. 3. Season with kosher salt and pepper to taste. 4. Warm the tortillas in a large nonstick skillet over medium-high heat,
about 15 seconds on each side. Tortillas can also be microwaved on high
for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at
350 degrees for 3 to 5 minutes. 5. Divide the avocado mixture evenly among the tortillas and spread over
each, leaving at least a 1-inch border around the edge. Divide the turkey
and arugula among the tortillas and place on top of the avocado mixture in
a 2-by-5-inch rectangle on the bottom half of each tortilla. 6. Fold the right and left edges of the tortilla over the filling, toward
the center. Fold the bottom edge of the tortilla toward the center and
gently roll until the tortilla is completely wrapped around the filling. SOURCE - Wraps: Easy Recipes for Handheld Meals, by Mary Corpening Barber,
Sara Corpening and Lori Lyn Narlock. (Chronicle Books). Notes: Think of this wrap as a club sandwich with less bread--and a
generous serving of avocado. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Wrap: Trail Mix Breakfast Wrap Recipe By : Wraps: Easy Recipes for Handheld Meals (Chronicle)
Serving Size : 2 Preparation Time :0:00
Categories : Volume 2-5 May '99 Sandwiches/Wraps
Breakfast/Brunch Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 teaspoons honey
1 cup shredded wheat cereal -- broken into pieces
2 tablespoons apricot preserves
two large flour tortillas
ten- or eleven-inch diameter 1. Preheat oven to 350 degrees. 2. Spread the almonds on a baking sheet. Bake until they become aromatic
and appear shiny from the oils being released, about 10 minutes. Remove
from the oven and let cool. 3. Combine the almonds, yogurt, apricots, banana chips and honey. Mix
well. Fold in the Shredded Wheat. 4. Warm the tortillas in a large nonstick skillet over medium-high heat,
about 15 seconds on each side. Tortillas also can be microwaved on high
for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at
350 degrees for 3 to 5 minutes. 5. Divide the apricot preserves among the tortillas and spread evenly over
each tortilla, leaving at least a 1-inch border around the edge. 6. Divide the cereal mixture and spread in a 2-by-5-inch rectangle on the
bottom half of each tortilla. 7. Fold the right and left edges of the tortilla over the filling, toward
the center. Fold the bottom edge of the tortilla toward the center and
gently roll until the tortilla is completely wrapped around the filling. 8. Serve immediately. Source Wraps: Easy Recipes for Handheld Meals, by Mary Corpening Barber,
Sara Corpening and Lori Lyn Narlock. (Chronicle Books). Notes: This wrap's combination of cereal, yogurt and fruit makes it the
perfect breakfast for people on the go. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net>
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* Exported from MasterCook * Wrap: The Mediterranean - Napp Recipe By : NAPP: Preparing Pork for Your Favorite Wrap
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches/Wraps Volume 2-5 May '99
Bulgar/Couscous Fruit
Nuts Pork Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup uncooked couscous
1/2 cup chopped almonds -- toasted
1/2 cup raisins
3 cups cooked shredded pork roast
2 cups shredded lettuce
1/4 cup honey
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
1 teaspoon grated lemon peel
salt and pepper -- to taste
4 pita bread pockets -- split
into eight rounds -- for wrapping
1 cup hummus Cook couscous according to package directions. In medium bowl, gently
combine couscous, almonds, raisins, pork and lettuce. In small bowl, whisk
together honey, olive oil, lemon juice, parsley, curry powder and lemon
peel. Season with salt and pepper. Mix 1/4 cup dressing into couscous
mixture. To assemble wraps, lay pita rounds split side up on work
surface. Spread each with 2 tablespoons hummus. Spoon approximately 1/2
cup couscous mixture down center of each pita round. Drizzle with 1
tablespoon dressing and fold in sides to wrap. Note: Optional toppings
include yogurt and shredded cucumber. Makes 4 servings (2 wraps per serving). Nutrients Per Serving Calories: 998; Fat: 36.4 g. Cal from Fat: 33% Variation: Serve in pita pockets (instead of wrapping). Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Wrap: The Olympia - Apple Crepe Recipe By : NAPP: Preparing Pork for Your Favorite Wrap
Serving Size : 4 Preparation Time :0:00
Categories : Apples Desserts
Sandwiches/Wraps Volume 2-5 May '99
Buttermilk Baking Mix Pancakes/Waffles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup buttermilk baking mix
1 cup 2% low-fat milk
1 egg
2 tablespoons butter or margarine
2 large apples -- peeled
cored and thinly sliced
1/2 cup honey
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pint vanilla ice cream
OR frozen yogurt To prepare crepe wraps: in medium bowl, whisk together baking mix, milk and
egg until thoroughly mixed. Heat 8-inch nonstick pan over medium heat.
Pour approximately 1/4 cup batter into center of pan, swirl pan gently to
coat thinly and evenly. When edges are brown, gently flip. Slide pancake
out of pan when second side is done. Continue cooking batter to form 4
crepe wraps. Set aside. To prepare filling: melt butter in medium pan. Add apples and cook over
high heat until apples are lightly browned, about 3 minutes. Add honey,
apple juice, cinnamon and nutmeg. Reduce heat and simmer 5 minutes. To assemble wrap, place one scoop of ice cream in center of each crepe
wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in
sides to wrap. Makes 4 servings (1 wrap per serving). Nutrients Per Serving Calories: 490, Fat: 11.8 g. Cal from Fat: 21% Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Wrap: The Rio Grande - Napp Recipe By : NAPP: Preparing Pork for Your Favorite Wrap
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches/Wraps Volume 2-5 May '99
Beans/Legumes Pork
Rice Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 15 ounces ranch or texas bbq-style beans
1/4 cup honey
3 cups cooked shredded pork roast
2 cups cooked rice
3 jalepeno chiles
OR red chile peppers -- seeded
and minced -- optional
4 large flour tortillas -- warmed
1 cup shredded lettuce In small saucepan, combine beans and honey. Bring to a boil; reduce heat
and simmer for 5 minutes; mash beans coarsely with back of fork; stir in
pork, rice and chiles, if desired. To assemble wraps, lay tortillas on
work surface. Spoon 3/4 cup pork mixture down center of each
tortilla. Top each with 1/4 cup lettuce. Fold in sides to wrap. Note: Optional toppings include sour cream, grated cheese or salsa. Makes 4 servings (1 wrap per serving). Nutrients Per Serving Calories: 763; Fat: 13 g. Cal from Fat: 15% Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
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