Cast Iron Potluck a big success

Here's an update on my earlier post, Cast Iron Pie. I made the changes I mentioned in the recipe and it was very well received.

We all had fun talking with one another, sharing recipes and techniques, and then sitting down to eat. My Apple Pie wasn't as pretty as the early post but was very tasty. I'll make that again.

Plain but perfect

There are as many sugar cookie recipes as there are families. For roll out cookies I'd made the same recipe over and over until I found Sylvie's on Soul Fusion Kitchen. Perfect for cookie cutters but growing up I remember a plain sugar cookie with the tops dusted with sugar. As luck would have it I found a recipe to satisfy that old memory.

While celebrating Christmas at Mary's, my step-mother, I found some cookies she'd baked but didn't have out. She said they were a little stale. They were exactly what I was looking for, well not the stale part, but I asked her to send the recipe and now I make these regularly. I only make a half recipe because my darling and I would sit down and eat them all and four to five dozen is way too many.

They are dusted cinnamon and sugar and are made with butter and oil and couldn't be easier to throw together. I hope you enjoy them.

Sugar Cookies
1 cup powdered sugar
1 cup white sugar
1 cup margarine (I used unsalted butter)
1 cup cooking oil

Cream together – beat until fluffy.

Beat in 2 eggs

4 cups plus 4 tablespoons
1/2 teaspoon table salt
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon vanilla

Preheat oven to 350 degrees. Drop by rounded teaspoonfuls onto a greased cookie sheet. In a small bowl, combine some sugar and cinnamon. Using the bottom of a drinking glass, spread with margarine, dip it into the sugar and cinnamon mixture, and press on top of each cookie. Cook for about 10-15 minutes.

Happy find

I don't often do product review/rave but I am doing one here about Panko I use panko a lot in a variety of ways. I just found this new product at my local Safeway/Von's and I'm sure maybe your local market. Go take a look at the web site and see some recipes ideas. If you try it email me and let me know how you like it please. Oh I just used it as a topping for mac & cheese makes for a nice crunchy top.

Cast Iron Apple Pie

Since I'm planning to participate in a Outdoor Dutch Oven demo when we go camping the end of the month I though I'd better try out this new recipe before I did. I saw this recipe on America’s Test Kitchen (www.americastestkitchen.com) on public television's Beg Week and thought I could convert it to iron. I followed the recipe as stated and the product was, ok. I hate, just ok so when I do this again I'll make some adjustments. There are also adjustments to using an Outdoor Dutch Oven.

The sauce had little flavor and was not thick enough. They use cornstarch and I'm not a fan of that to thicken pies so I'd use flour next time. Also, you need to adjust the thickening agent for the different apples. Some, more juicy that others, will take more flour. Now cinnamon is not to everyone's taste but an 1/8 of a teaspoon, who could even taste that. I'll add more. I've made my suggestions in red for the changes to the recipe and green for the adaptation to cast iron.

For the camping trip, I'll pre-make the pie dough and slice the apples and sprinkle with lemon juice to keep them from getting brown.

Skillet Apple Pie
from the Episode: Easy Apple Desserts

If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.

Serves 6 to 8

Crust
1 cup unbleached all-purpose flour (5 ounces), plus more for dusting work surface
1 tablespoon sugar
1/2 teaspoon table salt
2 tablespoons vegetable shortening , chilled
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch pieces
3–4 tablespoons ice water

Filling
1/2 cup apple cider (see note)
1/3 cup maple syrup
2 tablespoons fresh lemon juice from 1 lemon
2 teaspoons cornstarch (I'll use 4 tablespoons flour)
1/8 teaspoon ground cinnamon (I'll use 1-2 teaspoons)
2 tablespoons unsalted butter (I'll use 3 tablespoons)
(I'll use 3 tablespoons brown sugar)
2 1/2 pounds sweet apples and tart apples (about 5 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges

1 egg white , lightly beaten
2 teaspoons sugar

Use a 12 inch deep outdoor dutch oven. Pre-heat with 25 coals underneath, lid on, until pan is hot.

1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.

2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)

3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.

For DO: Add butter, then apples to the preheated DO. Stir and cook until apples begin to caramelize. Remove DO from coals add cider mixture stirring to coat the apples. Dust in more flour, if needed.
4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.

For DO: After you cut the pie dough, place 4 coals on the bottom and remaining on the lid. Most of the heat should be towards the outside with a few in the center. You can see I had not enough on the rim. Turn lid every five minutes 1/4 turn and bake until crust is golden brown. I needed 25 minutes. Resist opening the lid until 20 minutes have passed.

This will be quite hot but it needs to be dished up since the DO hold onto that heat for a long time. I spooned it into bowls.

If you are camping and prep this before hand it is a great dessert. I might even try this in my regular home oven.

bad yet remarkably neat dog

bad yet remarkably neat dog
Originally uploaded by lornababy

i forgetfully left an open box of cheez-its within dog reach. when i got home from work, the dogs had gotten into the box. if you look in the bottom left of the corner of the photo, you can see that they pulled the inner bag out of the box, then completely emptied the bag into a neat pile. i like to imagine them running back and forth to the cheez-it pile all day long to take one cheez-it at a time. however, it's more likely that this had just happened right before i got home and i caught them in the act.

fwiw, they didn't get in trouble for this, it was my fault for leaving the box within their reach. i made max sit by the cheez-it pile for the photo. i was just lucky i caught him licking his lips when i snapped the pic.

Spring time asparagus

if you are an asparagus lover this is just the best time.
We are big time asparagus fans and have it quite often in a variety of ways................one of which is the omelet I made recently.

saute up a bit of the tender, fresh asparagus............I like my asparagus a bit crunchy and definitely not mushy.

add the sauted asparagus and some of your favorite cheese that you shredded not that already shredded dry stuff you buy in the market, add that to your eggs and VOILA!!!

Asparagus Omelet

Zucchini Stir-fry

Zucchini has always fascinated me. Left raw, it leaves me cold and cooked too much, it's mush. For a long time I've made a stir-fry zucchini dish that would go from perfect to the afore mentioned mush in an instant. It has onions, tomatoes, and zucchini cut into slices and I've experimented with many different incarnations.

After eating a similar dish at the Getty Center for lunch last week I came up with what I think is a winner. The squash held up quite nicely and was still nice and firm the next day for lunch.

Recipe

Two small zucchini squash sliced in 3/4 inch slices
1/2 sweet onion sliced in wedges
1 cup sliced Crimini mushrooms*
1/4 cup pesto without cheese
1 Roma tomato, quartered seeds removed

I made a quick pesto with about a cup of fresh basil, chopped garlic, salt, pepper and enough olive oil to make a paste.
I cut the squash in circles at least 3/4 of an inch wide. This way I could get some "color" on the zucchini without cooking it to death.
I cooked the onions and mushrooms separately, removed them from the pan to saute the squash with the pesto. Then, when it was just barely cooked, I tossed back the onions and mushrooms and quartered Roma tomatoes. This only gets a very quick stir to heat the tomatoes and blend the flavors. Off the heat I tossed in some Parmesan cheese and served.

Out my door

stands this beautiful tree. The fruit on this tree is a limon, which as you probably know is a cross between a lemon and a lime.

Here we sit in our RV in Mesa, AZ fruit trees everywhere around us. And we are so lucky to have access to this bountiful limon tree.



Asked Mr Doodles to pick me some ripe fruit so I could make a Key Lime pie. Notice the the skin is the lemon but the flesh is the lime, dang these are good so I knew what a great pie they would make.

Here ya go but this photo does not do this pie justice one bit cause Mr Doodles said "ya know living in the Florida Keys we had access to some of the best key lime pies in the world, this is better than any of those". WOW!!! what a compliment huh? He's my sweetie tho.

Now where I got the recipe I do not know but it is one I have used for years, it's the key lime pie that gives you that tart taste but rich enough to curl your toes.

So if in fact you do partake in this recipe don't email me about the calories I already know, but what is worrisome is that there is still more of the little gems coming ripe on that beautiful limon tree, there goes the hips.

Citrus Key Lime Pie

Crust
2 1/2 cups graham cracker crumbs or cheat like I do sometimes buy a prepared crust
3 tbsp sugar
5 tbsp butter, melted

Filling
1 can (14-oz) sweetened condensed milk
3 large eggs
1/2 cup key lime juice NEVER use bottled juice/regular limes are OK
2 tsp lime zest

Preheat oven to 350F.
In a large bowl, or a food processor, combine wafer cookie crumbs, sugar and melted butter, stirring until mixture resembles wet sand. If you are using vanilla wafers or graham crackers, add 2 tsp lemon zest or lemon extract.
Pour into a 9-inch pie plate and press into an even layer across base and up sides.
Bake for 10-12 minutes, until the crust begins to lightly brown.
Cool completely before filling.

Preheat oven to 300F.
In a large bowl, whisk together sweetened condensed milk, egg, lime juice and lime zest until mixture is smooth. Pour into prepared crust.
***Bake for 20 minutes, until filling is just set.
Cool to room temperature then chill in the refrigerator before slicing.
Top with whipped cream to serve.

*** not everyone bakes their key lime pie..........I always have because of the eggs.

Cast iron biscuits: so tender

The weather is starting to warm up and it's outdoor dutch-oven time, again. The last trip to the beach I brought and bought my cast iron collection to practice for our Tear Drop camp out in March. I've been perfecting a recipe for the potluck, Chili Verde but I tried a new one for biscuits. Who doesn't like the smell of freshly baked biscuits while camping?

Because our weather did not allow me to set up outside I modified my biscuits to the indoor kitchen. Instead of the outdoor dutch-oven I used my ancient iron skillet. This was passed down from my Grandmother, Emily to my Mom, Lorna and then to me. I use it to cook fried chicken, among other things, and it is seasoned to perfection.

My recipe for biscuits is easy:

2 cups AP flour
1/2 teaspoon salt, not kosher
2 teaspoons baking powder
1 teaspoons baking soda
1/2 cup shortening, cold cut into pieces
1 cup buttermilk
1 or 2 tablespoons canola oil

You will need a ten inch iron skillet, hopefully seasoned. If not you can make this in a glass dish.
Preheat oven and iron skillet, 400 degrees.

Mix dry ingredients then cut in the shortening until it resembles course sand. I use a pastry blender but you can also rub it between your fingers.

Pour in buttermilk and gently mix with a fork and dump out on floured surface. Gently knead with floured hands and then fold over a few times and pat it to about an inch thick.

With a floured cutter, I use a wine glass, cut out as many biscuits as you can, then gather the remaining dough together; gently and repeat. Did I say gently enough times?

Remove your hot skillet from the oven and add oil tilting until it covers. Place each biscuit in the skillet. I just touch the top in the oil and roll the biscuit over to get a bit of the hot oil on top. Be careful the pan is hot and it should sizzle. You want to crowd them in so they all touch, I get eight in my 10 inch pan.

Bake for about 18-20 minutes until tops are slightly golden.

I should tell you to enjoy but I can't imagine anyone not enjoying hot biscuits and honey butter.

If you want to do these while camping use a ten inch camping dutch oven. I put eleven coals on top and only five underneath. Remember to preheat that DO smoking hot before putting in the oil and the dough. Turn every five minutes. Cooking time should be the same.

Birthday cake

More from the Princess' birthday cake. I was chastised by Laura Rebecca to post more photos and a recipe. Thanks for the prod, Laura. Check out her blog she seems to be a proficient baker.

This recipe is from America's Test Kitchen and I did not change the recipe a bit. Mine came out more dense than I thought but still quite tender. I do believe the key is everything needs to be room temperature.

The first time I made this cake, every cake has an audition in my kitchen, I did not frost it but used the odd vanilla filling I post about last week. Auditioned cakes get shared with my neighbor and she really liked it. She doesn't realize it but she's my food tester. Well, maybe now she does since she does read the blog.

To frost this cake I used a product called "Frosting Pride" I get it at Smart and Final and it tastes like a whipped cream frosting. Very easy and quite tasty you can add color and I've added softened cream cheese before. As you can see, decorating is not my strong suit.

I doubled this recipe for a half-sheet pan

2 1/2	cups cake flour , plus extra for dusting pans
1 1/4	teaspoons baking powder
1/4	teaspoon baking soda
3/4	teaspoon table salt
1 3/4	cups sugar (12 1/4 ounces)
10	tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly
1	cup buttermilk , room temperature
3	tablespoons vegetable oil
2	teaspoons vanilla extract
6	large egg yolks , room temperature
3	large egg whites , room temperature

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.

2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.

3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.

A satisfied customer

This is one of the cakes I made last weekend. The little cake with an E was for the Princess in honor of her first birthday. I made a larger adult cake, too. She wasn't too sure what to do with it but once a piece was cut she picked it up and had a taste. She just didn't want to soil her dainty fingers.

A creamy cake filling

Having no pictures because my camera is wonky should not be an excuse for not posting but, regrettably it has been. I'm posting this recipe because I found it odd. While searching for the perfect cake for a first birthday I ran across this filling. In the final cake I ended up not using it but thought it would be an interesting post, anyway. I guess it's because I like odd things.

What I found odd was, you make a cream sauce then add butter and shortening, sugar, and a bit of vanilla. I was sure it wouldn't be any good so I tried it and was pleasantly surprised. It is light and not too sweet and would hold up to adding a bit of fruit or jam. I wonder why I'd not heard of this one before. The first time I made it I used non-fat milk, all I had on hand, but when I made it again with half-and-half I didn't notice much difference.

This is a Paula Deen recipe.

5 tablespoons flour
1 cup milk
1 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract

In a lidded container shake the flour and milk until mixed. In saucepan, cook and whisk until thick. It's a cream sauce and you don't want lumps so whisk the hell out of it. Cool.

In bowl, combine sugar, salt, shortening, butter and vanilla. Beat with electric mixer until fluffy, then add the cooled milk mixture and beat again, until fluffy.

A new favorite

tasty oil...........I found this at a farmers market that we recently visited

I am a huge fan of Meyer lemons and anything that pertains to such lemon. I understand that Trader Joe's now carries a cookie that is made with Meyer lemon that is similar to a graham cracker..........looking forward to finding these when we get near a TJ's again.

Stay tuna'd for some recipes using this new find!!!

Soup's on......updated

Quite tasty and hit the spot due to the coolers temps we have been having these last few evenings.

well not quite but it sure is in the works..............making beef barley soup. Which is no big deal but it sure fits with the weather.

What's your favorite soup recipe........send us a link cause I have a feeling soup season is gonna be around for a few more weeks. I'm a cream soup lover but beef barley just seems to fit the bill today and I also had these meaty beef shanks that I had to use.

Stay tuna'd for a photo maybe and a review from Mr Doodles.

I might also add that our very own "lil bird" and her sweet husband attended the inauguration this past week as well as one of our favorite bloggers Sylvie. Go check out their blogs for photos of the historic event and see if they thawed out yet!!!

Our wish for our friends

Your attention please.........

The PBE ladies are going to take a break for a few weeks, not that we haven't done that already...............sorry bout that!!!

It seems that lil' bird is so busy with work also her and her sweet bunky are readying up to attend the Inauguration in January.....how cool is that.

My sweet sister Moon is now our resident juror being called up to perform her civic duty one more time as well as getting ready for the Christmas celebration that is just around the corner.

And me well, my sweet hunky husband and I are managing a Christmas tree lot and right now I do not have a moment to eat let alone cook!!!

So please forgive us for not holding up our PBE duties. If in fact that we do get a chance to cook something or even share a tid bit we'll pass it along.

As I always say.............stay tuna'd!!!

The movable feast

Thanksgiving is a universal, one size fits all, no present required, small effort holiday. What is not to love about that! For our family it's also a movable feast. To accommodate the odd schedules we shift it around a bit and this year it landed the Saturday before the traditional date. This works on a number of levels. No crowds at the market before the event. All the store are stocked with all the appropriate items and they are super fresh. Why not?

We had three together to cook the day before; a great idea. Doodles, step-mom Mary, and myself chopped and mixed and baked up a storm leaving the turkey for the actual day. You must have that wonderful roast turkey smell awaiting the guests. Our guests this year were Pat and Frank, Mary's sister and brother-in-law. We must do the prep early as it is our tradition to drink Mimosas on Thanksgiving.

This year we had the traditional Thanksgiving fare. A wonderful fresh Foster Farms turkey from Costco. It was the tastiest bird I've had in a long while. Sometimes the turkey can taste something like a big chicken but this bird had flavor. We didn't brine it because I sort of ran out of energy but you would have thought we did. It was so juicy even the wings were tender.

Everyone has their own favorite way to roast a turkey and I give it a blast of high heat for about fifteen minutes, then cover the breast with heavy foil and reduce the heat to 325 for a good long time. The last thirty to forty minutes I remove the foil to crisp up the skin. The thighs get done without the breast drying out and it was amazing. Also, don't try this without a meat thermometer and let it rest a good thirty minutes before carving. Don't forget it give it a nice foil blanky to keep it warm. If in doubt, go to the Butterball Turkey website. It has all sorts of tips and roasting times.

Not anything new except a wonderful cranberry relish from lil bird. Maybe she'll share that recipe. I will put a link to our must have broccoli casserole.

Oh, and Christmas this year, a day or two after. Like I said, "It's the people, not the day."

Chicken with Sherry

Most of my meal planning, unless I'm doing a dinner party, is done at an open refrigerator. What do you have for me today? This week I had a couple of chicken breasts, some crimini mushrooms and the normal stuff in the cupboard.

Mushrooms: left the small ones whole and quartered the larger ones. Sauteed them in butter and olive oil, some salt and pepper and at the last 30 seconds tossed in a few cloves of chopped garlic. Damn, that smells good. Removed to a dish.

Chicken breast: sliced them across the grain and flattened the slices. Dredged these in seasoned flour and sauteed in mushroom pan with a bit more olive oil; quickly removing when each was lightly browned.

Cooked some linguine in boiling water until just cooked; drained. Always save a bit of the pasta water. Some restaurants call that "profit."

Finish: deglazed the pan with a bit of chicken broth, added chicken and mushrooms back to pan along with 1/4 cup of creme fraiche, fresh chopped thyme and a good splash of Spanish Sherry. This simmered for a few minutes to blend the flavors. To this add the hot, drained linguine and a bit of the pasta water if the sauce needs thinning.

Serving: into the hot dish I tossed about a half cup of grated Parmesan and topped with chopped fresh Italian parsley and a bit of salt.

I love these flavors together. Chicken, thyme, garlic and sherry. The creme fraiche just makes the sauce milder and very rich. Dredging the chicken in flour adds a bit of thickness to the sauce as well. This dish is loaded with flavors and it is easy to overlook the salt. I feel you really must taste before serving because salt seems to tie all the flavors together.

Question: Do you plan your meals? If so, how far ahead?

Philippe's

Philippe's pork french dip
Originally uploaded by lornababy

sorry for the blurry photo, but this was taken with the ol' cel phone camera. this is a philippe's the original pork french dip sandwich with their spicy mustard. oh yum. philippe's claims to have created the french dip sandwich. they celebrated their 100th anniversary this month with 10 cent sandwiches and the line was around the block.

My Chile Verde

What you don't see in this photo is the warm tortillas and the bottle of Corona.

I happened to get my Cooking Light magazine about the same time I was given the green chiles I have been raving about in previous posts.

The recipe featured fresh roasted Anaheim chiles, which are moderately spicy. Spike it with hot sauce, if you like more fire.

I might also say that there are many, many variations of this dish........I just found this recipe quite nice.

Yield

6 servings (serving size: about 1 cup)

Ingredients

• 12 Anaheim chiles, halved and seeded (about 1 1/2 pounds) I used the much raved about Denver chiles
  
• Cooking spray
• 2 cups chopped onion (about 2 medium)
• 1 1/4 pounds boneless pork loin, cut into 3/4-inch pieces
• 2 garlic clove, minced
• 2 cups fat-free, less-sodium chicken broth
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1 (15.5-ounce) can white hominy, drained and rinsed
  

Preparation

1. Preheat broiler or use your BBQ

2. Place chiles on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 4 minutes. Peel and chop.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, pork, and garlic to pan; sauté minutes or until pork is browned. Add chopped chiles, chicken broth, oregano, and salt; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is tender. Stir in hominy; cook 10 minutes or until thoroughly heated.

Nutritional Information............Calories: 243 (28% from fat) Fat: 7.5g (sat 2.6g,mono 3.3g,poly 0.9g)Protein: 24.8g Carbohydrate: 20gFiber: 3.3g Cholesterol: 56mg Iron: 2.4mg Sodium: 389mg Calcium: 51mg