Simple, Delicious and Inexpensive

COLLECTING, ORGANIZING RECIPES MADE EASY WITH
            ADVANCED RECIPE MANAGEMENT SOFTWARE

     Innovative Features Include Scaling Recipes for Varying Amounts of Servings,

Peterborough, NH (February 14, 2000) -- When it comes to adapting an elegant hors doeuvre recipe for 40 guests, scaling down a favorite pasta dish to serve
just the two of you, or looking for an unusual dessert to surprise your family, help can be just a few clicks of the computer mouse away.

CookWare is an innovative software program from Cookn.com that allows users to collect and organize recipes with ease on their computer. Categories, such
as appetizers, breads, desserts, salads and soups are accessed with easy-to-use, colorful button images.

One of CookWares most useful features is its speedy and accurate ability to adjust any recipe for a desired number of servings. The economical CookWare
software - priced at $6.98, and easily downloaded from the Internet at www.cookn.com -- is available for both Macintosh and Windows-based computers.

Although home cooks can use CookWare to store and organize their own favorite recipes (which can then be automatically scaled), one of the other handy
features of the software is the availability of packs of recipes from the test kitchens of Cooking Light magazine. A new CookPac of Cooking Light recipes is
posted 10 times per year on Cookn.coms web site, and can be downloaded right into the CookWare software for $6.98 per pack of up to 100 recipes. Unlike
other programs with nutritional information, professional nutritional analysis is provided based on the whole recipe, not just per ingredient.

Each month that Cooking Light magazine is published, the new recipes are available for purchase at Cookn.com. Two years worth of previously published
recipes from the magazine are archived and available at the cookn.com web site. Importing CookPac digital recipes from Cooking Light magazine into the
CookWare recipe management software takes but a double-click of the computer mouse.

Along with simple functionality, plentiful graphics makes CookWare a pleasure to look at as well as use. Extensive help features both within the software and on
the web site give users more information about CookWare features and how to use them. A complete index of topics is also provided.

The CookWare software comes with a sampler digital recipe collection to get you started for only $6.98. Following are a sample of the recipes that can be
downloaded in the monthly CookPac for Cooking Light magazine. For more information go to www.cookn.com ; write to the company at 85 Grove St.,
Peterborough, NH 03458; or phone cookn.com at (603) 924-5224.

Recipes:

Cowboy Cornbread

INGREDIENTS FOR 10 SERVINGS:

4 teaspoons vegetable oil, divided

1 cup yellow cornmeal

3/4 cup all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup low-fat buttermilk

1 (4-ounce) can chopped green chiles, undrained

1 egg, beaten

1 cup frozen whole kernel corn, thawed

10 red bell pepper strips

INSTRUCTIONS:

This chile-flavored cornbread is a great way to sneak in vegetables.

Serve it with chili, soup, or stew or use it for hamburger buns. And

be sure to tell your kids it's a favorite with ropers, bulldoggers,

vaqueros, and cowboys of every stripe.

Coat an 8-inch castiron skillet with 1 teaspoon oil. Place in a 400

degree oven for 10 minutes.

Combine the cornmeal and next 4 ingredients in a large bowl. Combine

remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add

to cornmeal mixture, stirring until the dry ingredients are

moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper

strips on top of batter. Bake at 400 degrees for 45 minutes or until

a wooden pick inserted in center comes out clean. Yield: 10 servings.

NUTRITIONAL INFORMATION:

CALORIES 133 (20% from fat); PROTEIN 4g; FAT 2.9g (sat 0.6g,mono

0.8g, poly 1.2g); CARB 22.9g; FIBER 1.4g; CHOL 23mg; IRON 1.2mg;

SODIUM 128mg; CALC 69mg

Peppered Chicken-and-Shrimp Jambalaya

INGREDIENTS FOR 6 SERVINGS:

1 tablespoon olive oil

1/2 pound skinned, boned chicken breasts, diced

6 ounces turkey kielbasa, halved lengthwise and sliced (about 1-1/2

cups)

1-1/2 cups finely chopped onion

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1/2 cup diced yellow bell pepper

1-1/2 cups uncooked long-grain rice

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 teaspoon ground red pepper

1 cup water

2 (16-ounce) cans fat-free, less-sodium chicken broth

2 (14.5-ounce) cans diced tomatoes, undrained

1/2 pound medium shrimp, peeled and deveined

1/2 teaspoon hot sauce

1/4 cup chopped fresh parsley

INSTRUCTIONS:

You can streamline preparation of this dish when you have our

suggested pantry staples (canned diced tomatoes and chicken broth) on

hand.

Heat oil in a large Dutch oven over medium heat. Add chicken,

kielbasa, onion, and bell peppers; saute 5 minutes or until

vegetables are tender, stirring frequently. Add rice; saute 2

minutes, stirring constantly. Add thyme, black pepper, and red

pepper; saute 1 minute. Add water, broth, and tomatoes; bring to a

boil over medium-high heat. Cover, reduce heat to medium-low, and

simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes

or until shrimp are done. Remove from heat; stir in parsley. Yield: 6

servings (serving size: 2 cups).

NUTRITIONAL INFORMATION:

CALORIES 374 (16% from fat); FAT 6.6g (sat 2g, mono 2.8g, poly 1.3g);

PROTEIN 26g; CARB 51.3g; FIBER 3g; CHOL 65mg; IRON 7.9mg; SODIUM

919mg; CALC 95mg

Balsamic-Glazed Tuna

INGREDIENTS FOR 4 SERVINGS:

Cooking spray

1-1/4 teaspoons coarsely ground black pepper

1/4 teaspoon salt

4 (6-ounce) tuna steaks (about 3/4 inch thick)

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

4 teaspoons dark brown sugar

1 tablespoon low-sodium soy sauce

1/2 teaspoon cornstarch

1/4 cup diagonally sliced green onions

INSTRUCTIONS:

Preparation time: 15 minutes Cooking time: 10 minutes

1. Place a grill pan coated with cooking spray over medium-high heat

until hot. Sprinkle pepper and salt over fish. Place fish in grill

pan; cook 3 minutes on each side until medium-rare or desired degree

of doneness. Remove from heat.

2. Combine broth, vinegar, sugar, soy sauce, and cornstarch in a

small saucepan. Bring to a boil; cook 1 minute, stirring constantly.

Spoon glaze over fish; top with green onions. Yield: 4 servings

(serving size: 1 steak and 1 tablespoon glaze).

NUTRITIONAL INFORMATION:

CALORIES 266 (29% from fat); FAT 8.5g (sat 2.2g, mono 2.3g, poly

2.9g); PROTEIN 40.3g; CARB 4.6g; FIBER 0.3g; CHOL 65mg; IRON 2.2mg;

SODIUM 366mg; CALC 11mg

Mocha Fudge Pie

INGREDIENTS FOR 8 SERVINGS:

1/3 cup hot water

4 teaspoons instant coffee granules, divided

1/2 (19.85-ounce) box light fudge brownie mix (about 2 cups)

2 teaspoons vanilla extract, divided

2 egg whites

Vegetable cooking spray

3/4 cup 1% low-fat milk

3 tablespoons Kahlua or other coffee-flavored liqueur, divided

1 (3.9-ounce) package chocolate-flavored instant pudding-and-pie

filling mix

3 cups frozen reduced-calorie whipped topping, thawed and divided

Chocolate curls (optional)

INSTRUCTIONS:

Combine hot water and 2 teaspoons coffee granules in a medium bowl;

stir well. Add brownie mix, teaspoon vanilla, and egg whites; stir

until well blended. Pour mixture into a 9-inch pieplate coated with

cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool

completely.

Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules,

remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at

medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped

topping. Spread pudding mixture evenly over brownie crust.

Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee

granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups

whipped topping. Spread whipped topping mixture evenly over pudding

mixture. Garnish with chocolate curls, if desired. Serve immediately,

or store loosely covered in refrigerator. Yield: 8 servings (serving

size: 1 wedge).

Nonalcoholic Mocha Version: When making the pudding mixture,

substitute 2 tablespoons 1% low-fat milk for the Kahlua. In the

topping, omit the Kahlua, and dissolve the coffee granules in 1

tablespoon water.

Note: Store remaining brownie mix in a zip-top heavy-duty plastic

bag in refrigerator; reserved brownie mix can be used for another pie

or to make a small pan of brownies. To make brownies, combine

reserved brownie mix (about 2 cups), 1/4 cup water, and 1 lightly

beaten egg white in a bowl. Stir just until combined. Spread into an

8-inch square pan coated with vegetable cooking spray. Bake at 350

degrees for 23 to 25 minutes.

NUTRITIONAL INFORMATION:

CALORIES 292 (22% from fat); PROTEIN 4.4g; FAT 7g (sat 5.3g, mono

0.1g, poly 1.1g); CARB 51.5g; FIBER 0g; CHOL 1mg; IRON 0.8mg; SODIUM

345mg; CALC 47mg

Recipes Copyright © Cooking Light Magazine