A to Z Recipes
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Publisher's Desk
Ramblings
Did You Know?
The Mail Box
Discussion Forum
Next Monthly Theme
Crazy Corner
How Can You Help?
Your Favorites
Heart Healthy
For Two
Publisher's Choice
Archives

Good morning, friends. There's much here in today's issue, but I'd like to ask a favor first...

Our friend Angelique from Texas sent me a brief email yesterday. Her son is apparently in a dire medical situation. Without going into detail, I ask that you please pray for Angelique. Personally, I tried to imagine my precious Trey in her son's situation. I cannot. However difficult, try to imagine what you would do. Pray? As her friends, we should pray, right this very moment, for their welfare. "Where ever two or more are gathered in My name, there, I am with you."

On a happier note, I have heard good news about Shelley, the daughter of our own Pat in Nevada. As you may recall, Shelley was found to have a tumor (originally thought to be life-threatening and possibly cancerous). Shelley wrote to me before the surgery, thanking all of us for our prayers and support for her and Pat. I received word from Pat yesterday that the surgery was a success! Shelley should return home soon, and resume (we hope!) normal activities soon after. Again, the power of prayer is proven daily.

OK, back to today's A to Z Recipes issue before you. Besides great recipes, we have other things you will enjoy. Our Ramblings selection was sent in by Pat in Washington and is an excellent read.  As promised, in the Did You Know? section, you will enjoy the second part of Lillian's article. I am so grateful to her for all the time and effort she took to share her love of heirloom recipes with us. I believe the funnies in our Crazy Corner will make you flip. Finally, and as promised, the link to the web page where your opinions of A to Z Recipes are recorded, can be found in the Mail Box section. I appreciate all of you who took the time to respond.

I hope you have a wonderful day. Please try to join us here tomorrow. I will leave you with this:

"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa.

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Did You Know?...

RECIPES AND REMEDIES FROM COLONIAL AMERICA - PART 2

Shared by Lillian, FL

All recipes here contain the spelling and directions of those early days. Our forefathers may have been statesmen and leaders, but they were certainly not great spellers.

TO COOKE A HAIRE

First, catch your haire and cutt them in little pieces and Wash them, to a Cuple, take a Quarter of a pd. of Butter, and Melt it in a Saucepan, and when it is very hott power it on your Rabbits and Some Lemon Pill and a little Oring, lett it Stew till Enough. Stir in some times, then take some Strong Broth and Cutt a few Musheroms unto it , and one Anchovie, and grate a little Nutmegg, and put all to your Rabbits with a bunch of Parsally, and Time, then thicken it up 2 yolks of eggs, beat with a little White Wine, and Dridge on a little flower, you Must not let it boyle after ye eggs is in, but only stir a little; have already broiled bitrs of bacon, and lay upon it, and when it is in ye Dish and Sliced Lemon and Garnish with Pickles.

OR

Catch a haire, lard it with bacon, roast it as ye do a fowl with stuffing in the belly; and it eats very well.

MUTON from "The Compleat Cook's Guide", 1683

Take a neck of muton and cutt 2 ribbs together, break or chopp it , ye bones must be broken. Then season it with nutmegg, pepper, salt; neck must be well rubed in, then set them in 2 dishes with as much water will cover them, and when ye meat is haffe ready put into ye water as much wine vinegar as will season it, some Leamond pill, some large mace, and one anchovies, ye turne ye meat and stir ye sauce and when it is enough, serve it with sippets and a little butter.

PARSNIPS STEWED IN DARK BEER OR STOUT

Take some parsnips, peeled and cutt up, a cup of dark beer or stout, a piece of cinnamon stick, 2 large blades of mace, 3 whole cloves, a pinch of salt and a pinch of pepper and cook with a cover until parsnips are tender. Then cook without a cover until the beer has thickend and glazed. Remove spices and serve the parsnips with meat or fowl.

S-QUE-WI (CHEROKEE CABBAGE)

Cut a small caggage into chunks and brown in fat made from bacon or pork. Add a small green pepper cutt in strips, salt and pepper. Stir and cook until green pappere loses color then cover and let wilt until nicely glazed with meat drippings but stil somewhat crisp. Serve hot in fine dish.

CORN OYSTERS

Mixe one pint grated green corn, one cup flouer, one spoonful of salt, one teaspoon of pepper, one egg. Drop by spoonful in hot fat and fry til brown.

BEATEN BISCUITS

Take 2 cups of flouer and 1 teaspoon salt into a bowle. Cutt into this 1/3 cup lard and add enough milk to make a stiff dough. Work dough by beating with a mallet or rolling pin on a flouered table ulntil dough is blistered and pops. Ye must beat it, fold it over and over again until it be ready. Roll out a d cutt and prick with fork. Bake in hot oven until nicely borwn.

GRANDMA'S RECEIPT FOR DOING THE FAMILY WASH

1. bild a fire in back yard to heet kettle of rain water.

2. set tubs so smoke won't blow in eyes if wind is pert.

3. shave one hole cake of lie soap in biling water.

4. sort things, make three piles, 1 pile white, 1 pile cullard, 1 pile work britches and rags.

5. stur flour in water to smooth then thin down with biling water.

6. rub dirty spots on board, scrub hard then bile, rub cullord, but don't bile ---just rench and starch.

7. take white things out of kettle with broom handle, then rench blew and starch.

8. spred tea towels on grass.

9. hang out old rags on fence.

10. pore rench water on flower beds.

11. scrub porch with hot soapy water.

12. turn tubs upside down.

13. go put on clean dress, smooth hair with side combs, brew cup of tee, set and rest and rock a spell and count blessings.

TO CURE THOSE WHO ARE TOO MUCH ADDICTED TO DRINK WINE

Put in a sufficient quantity of wine, 3 or 4 large eels, which leave there till quite dead. Give that wine to the person you want to reform, and he will be so much disgusted of wine, that tho they formerly made much use of it, they will now have quite an aversion to it.

CURE FOR THE LOVE OF LIQUOR

Take one orange a half hour before breakfast. Avoid places where spirits are sold.

CURES:

Beestings--Hartshorn or salt moistened in water.

Nervous Headache--A ground poultice applied to the back of the neck between the shoulders.

Toothache--Hops steeped in water or a bag of ashes applied to the cheek.

Shoud for the sick--One sour (lemon), two sweet (sugar), three strong (rum) four weak (water). Mix and drink.

Linement--1 cup vinegar, 1 cup turpentine, 1 raw egg, . Shake well or beat. "A most excellent linement for man or beast".
 

The Mail Box...

Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.

Your Opinion of A to Z Recipes Newsletter

Many of you responded to an item posted in the July 14th issue. I have created a web log of those responses (including the email posted here in that issue). Your opinions of this publication will be collected and posted there.

I am grateful to all who take the time to let me know how I am doing here; your likes, dislikes, etc. I am OPEN to feedback. However, I am only human, so when it is offered in an unkind or strictly critical manner, it is not helpful...only hurtful.

The link that follows will appear in this section through August 1st. You may view it (to be updated as new messages are received), respond to it, etc. until then. After August 1st, it will be removed from public access. At that time, I will review your thoughts and suggestions and work on any changes applicable in order to make the publication a pleasant part of your day.

If you intend to respond, please send your emails using this link: My opinion of a2z

Here is the Mail Box link on the A to Z Recipes web site.

Maggie Blackwell
Publisher

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Discussion Forum

Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes, and give feedback about what is going on in A to Z Recipes. To join in at QT (or just to read) use your web browser to go to:

A to Z Recipes Discussion Forum

Also, the Florida Bunch are planning another A to Z Family Reunion in September. Guess who the "guest of honor" is? Go to the QT and find out!

You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the Subscribe button when you get there.

NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.

Next Monthly Theme...

Fresh Is Best!

What a great theme topic as we all know, fresh is best! So, what are we looking for in this month's theme? We would like recipes using fresh ingredients. No canned vegetables, fruit, etc. It would be ideal if all ingredients were fresh, although some seasonings and spices that are dried may be used. This is great for those of you who, like me, shy away from a lot of canned goods. A peek in my pantry will find very few canned or packaged goods, but almost never a packaged gravy, sauce, etc. Let's have some fun with this theme while the picking is great for fresh fruits and vegetables.

Here is the recipe submission set of rules:

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for August's theme issue is Friday, July 30th.

Theme recipes must have subject: "Fresh Is Best" and will be posted on Sunday, August 1st.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

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Maxwell House Coffee Drinks & Desserts Cookbook : From Lattes and Muffins to Decadent Cakes and Midnight Treats
This item ships FREE with Super Saver Shipping.

Crazy Corner...

Old Age

Shared by Vicki, Sarasota, FL

70-year-old George went for his annual physical. All of his tests came back with normal results. Dr. Smith said, "George, everything looks great physically. How are you doing mentally and emotionally? Are you at peace with yourself, and do you have a good relationship with your God?"

George replied, "God and me are tight. He knows I have poor eyesight, so he's fixed it so that when I get up in the middle of the night to go to the bathroom (poof!) the light goes on when I pee, and then (poof!) the light goes off when I'm done."

"Wow," commented Dr. Smith, "that's incredible!"

A little later in the day Dr. Smith called George's wife. "Thelma," he said, "George is just fine. Physically he's great. But I had to call because I'm in awe of his relationship with God. Is it true that he gets up during the night and (poof!) the light goes on in the bathroom, and then (poof!) the light goes off?"

Thelma exclaimed, "That old fool! He's peeing in the refrigerator again!"

THE CORRECT WAY TO CALL THE POLICE

Shared by Mary Jane, Stockton, CA

George Phillips of Meridian, Mississippi was going to bed when his wife told him that he'd left the light on in the garden shed  which she could see from the bedroom window.

George opened the back door to go turn off the light but saw that there were people in the shed stealing things. He phoned the police, who asked "Is someone in your house?" and he said no. Then they said that all patrols were busy, and that he should simple simply lock his door and an officer should be along when available. George said, "Okay," hung up, counted to 30, and phone the police again.

"Hello I just called you a few seconds ago because there were people in my shed. Well, you don't have to worry about them now cause I've just shot them all." Then he hung up.

Within five minutes three police cars, an Armed Response unit, and an ambulance showed up at the Phillips residence. Of course the police caught the burglars red handed. One of the Policemen said to George: "I thought you said that you'd shot them!"

George said, "I thought you said there was nobody available!"

(True Story) YOU GOT TO LOVE IT.

From Publisher: This is a JOKE. And do not try this where I work!!! LOL.

Publishers laugh, too!...

A man was walking down the street when he noticed his grandfather sitting on the porch, in a rocking chair, with nothing on from the waist down. "Grandpa what are you doing?" The old man looked off in the distance without answering.

"Grandpa, what are you doing sitting out here with nothing on below the waist?" he asked again.

The old man slowly looked at him and said, "Well, last week I sat out here with no shirt on, and I got a stiff neck... This is your Grandma's idea."

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Love is not blind.
That's why they make lingerie...

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FAVORITE GINGERBREAD

~Submitted by Ann, FL

Source: BETTY CROCKER'S PICTURE COOKBOOK 1950
GINGERBREAD DESSERTS (NOT TNT!)

"Early American colonists made gingerbread much as we do today. When Lafayette returned to America in 1784, he went to Fredricksburg to visit George Washington's mother. She served him mint julep with 'spiced gingerbrede.' Her recipe included 'West India molasses,' a 'wine glass of brandy,' and 'the juice and rind of orange' in addition to the usual ingredients.

Deliciously rich, black, and moist. Grandma knew it as 'Fort Atkinson Gingerbread' in the popular old brown covered GOLD  MEDAL Cook Book that was a treasure trove for brides in the 1870's.

Mix together thoroughly:
1/2 cup soft shortening
2 Tbsp sugar
1 egg

Blend in:
1 cup dark New Orleans Molasses
1 cup boiling water

Sift together and stir in (beating until smooth):
2 1/4 cups sifted GOLD MEDAL flour
1 tsp soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon

Pour into well greased and floured 9" sq. pan. Bake. Cut into 3" squares in pan.

Keep hot and serve piping hot with sweetened whipped cream, or with applesauce, chocolate sauce, or any of the toppings given below.

Temperature: 325F (slow mod. oven)
Time: Bake 45 to 50 min.
Amount: 9 Servings.

GINGERBREAD WITH APRICOT GLAZE

Mix 2 1/2 cups cooked apricots with juice (#2 can), 1 cup sugar, 1/3 cup boiling water. Boil until thick and smooth like jam. Cool. Cover top of hot gingerbread with slices of banana. Pour apricot glaze over all.

HADDON HALL GINGERBREAD

Ideal for 'dessert and coffee' party.

Soften white cream cheese with a little cream. Beat until fluffy. Split each serving of hot Gingerbread, drop cheese between layers. Top with dab of cheese, add

FLUFFY LEMON SAUCE

Mix together in saucepan ...
1/2 cup sugar
2 Tbsp cornstarch
1/8 tsp nutmeg

Stir in gradually ...
1 cup boiling water

Stir in ...
1 Tbsp butter
4 Tbsp lemon juice
2 tsp grated lemon rind

Gradually add into ...
1 egg, well beaten.

DE LUXE GINGERBREAD

(Old Time Molasses Cake)

Sweet and dark, really cake-like. Perfected by Ruth Sweat when she was in charge of our early test kitchen.

Follow "key" recipe above -- except use 1/2 cup sugar instead of 2 Tbsp sugar and 3/4 cup dark molasses instead of 1 cup. Use 1 cup sour milk instead of water.

GINGERBREAD RING WITH APPLESAUCE

Glamour with old-time taste appeal.

Bake either Favorite or De Luxe Gingerbread in 9" ring mold. Serve it hot and fragrant with bowl of fresh applesauce in center. Offer whipped cream or ice cream with Gingerbread and Applesauce.

SOURCE: BETTY CROCKER'S PICTURE COOKBOOK
First Edition, 8th printing.
Copyright 1950, General Mills, Inc.
Reprinted with the permission of General Mills, Inc.

POTTED CHICKEN

~Submitted by Tena, MO

4 tablespoons olive oil
3 whole chickens broken down into parts
1 onion, sliced
2 cloves chopped garlic
1 bulb fennel, sliced
6 ripe tomatoes chopped
2 bay leaves
2 teaspoons coriander
1 teaspoon black pepper
2 teaspoons salt
2 oranges, juiced and zested
1 cup chicken stock

Heat 1 tablespoon of olive oil in casserole and brown chicken, set aside. Saute onions and garlic and cover with browned  chicken. Cover with fennel, tomatoes, and remaining ingredients. Cover tightly and place in a preheated 350 degree oven for 2  hours. Remove from casserole and serve.

PEPPER STEAK WITH BRANDY

~Submitted by Larry Holmes, Ontario, Canada

3 tablespoons melted butter
1 teaspoon brandy
¼ teaspoon dried basil
½ garlic clove, smashed and chopped
2 tablespoons black peppercorns
4 New York cut steaks, 1 1/4-inch thick)
4 tomatoes, halved

Mix butter, brandy, basil, and garlic in bowl. Blend well. Using a rolling pin, coarsely crush peppercorns. Coat steaks, both sides with peppercorns.

Generously brush brandy-butter sauce over meat. Set aside for 15 minutes.

Cook on barbecue grill, 4 minutes each side, basting 2 to 3 times with sauce. Barbecue tomato halves 2 minutes each side. Serve.

Serves 4

CHICKEN SHORTCAKE EILEEN

~Submitted by Jean, Syracuse, NY

Source: Lillian Weisberg, Hyattstown, MD
1956 1st Place Delmarva Chicken cook-off winner

2 Delmarva broilers, 2 1/2 lbs. each, cut up (Leave thigh and drumstick in one piece, remove bony rib and split breasts down center)
1/2 cup flour
2 teaspoons salt
1 teaspoon paprika
3 tablespoons fat
1/4 cup water
1/2 cup concord grape jelly
1/4 cup dry sherry wine
Short Dough:
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/3 cup fat (preferably chicken fat)
1 egg yolk
1/2 cup hot water

Sift flour, salt and paprika into paper bag; add pieces of chicken; shake well; then saute in hot fat until golden brown. Add water, cover and steam until tender (about 15 minutes) and no liquid remains. Remove from skillet and arrange attractively in oven dish. Cover with the jelly which has been partially melted and diluted with the wine. While the chicken is steaming, prepare short dough.

Sift together the dry ingredients; combine other ingredients, mixing with fork until fat is in pieces the size of peas. Stir into dry mixture, blending well, and knead on lightly floured surface. Pat out to 1/2 inch thickness in shape to fit oven dish, and place over chicken. Bake in a hot oven (425-450 degree F) about 35 - 40 minutes, or until toping is baked. Turn out onto serving platter.

TRIED AND TRUE SPINACH DIP

~Submitted by Jessica, Corfu, Greece

1 pt. sour cream
1 pkg. Knorr vegetable soup mix (as is)
1 med. onion, finely chopped
1 pkg. frozen chopped spinach, defrosted and drained
(or the equivalent of fresh chopped and lightly steamed and drained)
1 c. Hellmann's mayonnaise

Mix all ingredients together and chill. Serve with crackers of your choice or cut out the center of a brown bread, fill well with dip and arrange extra brown bread slices around.

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Heart Healthy...

MEXICAN RICE

~Submitted by Jean, Syracuse, NY

2 cups short grain brown rice
1 1/2 teaspoons extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, peeled, seeded and chopped (optional)
1 teaspoon fresh chili pepper, minced (optional)
1/4 teaspoon ground cumin
4 cups water
1/2 teaspoon sea salt
3 tablespoons fresh coriander leaves, chopped

Soak rice for 1 hour. Drain.

Heat oil in a medium-size heavy pot. Add garlic and onion, and sauté 2-3 minutes. Add tomato, chili pepper, cumin, rice, water and salt. Cover pot.

Bring to a boil, reduce heat to low and place a flame deflector under the pot.

Cook for 1 hour. Remove from the heat and allow to rest, covered, for 15 minutes. Mix in fresh coriander leaves and serve.

[Serves 8]

Nutrition Per Serving: Calories 194, Total Fat 2g, Saturated Fat trace, Cholesterol 0mg, Sodium 140mg, Potassium 253mg, Total Carbohydrate 39g, Dietary Fiber 1g, Protein 4g, Calcium 33mg, Iron 1mg, Zinc 1mg, Vitamin C 12mg, Vitamin A 235 IU, Vitamin B6 .3mg, Thiamin B1 .2mg, Folacin 19mcg, Niacin 2mg

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For Two...

ROAST CHICKEN WITH SPINACH-CHEESE STUFFING

~Submitted by Lillian, FL

2 chicken leg quarters
1 (10 ounce) package frozen chopped spinach
¼ Cup sour cream
¼ cup grated Parmesan cheese
¼ Cup shredded Swiss cheese
2 Tbsp. fine dry bread crumbs
1 egg
¼ tsp. salt
Freshly ground pepper to taste
2 Tbsp. butter or margarine, melted
Hot cooked rice

Wash and pat chicken dry. Carefully push the hand between the chicken meat and skin to loosen and lift to form a pocket for stuffing. Leave skin attached at end of leg and along side of thigh. Pat dry and set aside.

Cook spinach according to package directions. Run cold water over spinach to cool; drain and press out all excess moisture. Combine spinach, sour cream, Parmesan cheese, Swiss cheese, breadcrumbs, egg, salt, and pepper in a bowl. Stir to mix well. Working carefully to keep skin from tearing, press spinach mixture between skin and meat of each chicken piece.

Brush a 9-inch square baking dish lightly with part of melted butter. Arrange stuffed chicken pieces in pan; brush each piece with remaining butter. Roast chicken at 350 degrees, basting frequently, for 1 hour or until chicken is golden brown and the leg joints move easily. Serve over hot cooked rice.

Serves: two

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Publisher's Choice...

BROWNIE GANACHE TORTE

Nobody will believe that this bakery-fancy cake starts with a brownie mix!

Source: Barbara Estabrook, Rhinelander, Wisconsin
41st Pillsbury Bake-Off® Contest, 2004

Ingredients:

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup almond toffee bits
1 tablespoon packed brown sugar
1/4 cup butter or margarine, melted

Chocolate Layer:
1/2 cup heavy whipping cream
1 tablespoon coffee-flavored liqueur or strong brewed coffee
1 cup semisweet chocolate chips

Filling:
1 (19.5-oz.) box Pillsbury® Brownie Classics Fudge Toffee or Traditional Fudge Brownie Mix
6 tablespoons butter or margarine, melted
3 tablespoons water
3 egg whites
1/2 cup chopped slivered almonds, toasted*

Topping:
Unsweetened whipped cream, if desired

Prep Time: 40 Minutes (Ready in 4 Hours 50 Minutes)

Preparation Directions:

1. Lightly butter bottom only of 10-inch springform pan or spray with cooking spray. In medium bowl, mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated. Press in bottom of buttered pan.

2. In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Stir in liqueur. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwavable bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.

3. Meanwhile, heat oven to 325°F. In large bowl, mix brownie mix, 6 tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture, beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).

4. Remove crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.

5. Bake at 325°F. for 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT  OVERBAKE. Cool on wire rack 2 hours.

6. Run knife around side of pan; remove side. Microwave reserved chocolate mixture on High for 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. If desired, top individual servings with unsweetened whipped cream.

16 servings

High Altitude Instructions (Above 3500 Feet):
Heat oven to 350°F. When making crust, decrease melted butter to 3 tablespoons. When making filling, add 1/4 cup flour to dry brownie mix, increase water to 1/4 cup and use 2 whole eggs (mix eggs in bowl with brownie mix, melted butter and water). Continue as directed. Bake at 350°F. for 65 to 70 minutes. Continue as directed above.

Note:
*To toast chopped almonds, spread on cookie sheet; bake at 325°F. for 6 to 8 minutes, stirring once, until light golden brown.

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/16 of Recipe
Calories 370 Calories from Fat 170
% DAILY VALUE:
Total Fat 19 g 29 %
Saturated 10 g 50 %
Cholesterol 35 mg 12 %
Sodium 230 mg 10 %
Total Carbohydrate 47 g 16 %
Dietary Fiber 1 g 4 %
Sugars 35 g
Protein 4 g
Vitamin A 8 % Vitamin C 0 %
Calcium 4 % Iron 10 %
DIETARY EXCHANGES: 1 Starch, 3 1/2 Fat

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