Untitled document

Acorn Squash

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 5On the Side

Side DishesVegetables

Amount

Measure

--------

------------

1 1/2pounds

1tablespoon

Ingredient -- Preparation Method

--------------------------------

trial squash (1 1/2 to 2 pounds)

margarine

Preparing for

Cooking: Wash squash. Cut

lengthwise in half. You will need

to do this on

a cutting board and using

your biggest knife because the

shell is quite tough. Scrape out the seeds and fibers with a soup spoon.

until it

probably

Baking: Heat the oven to 400º. Place squash, cut sides up, in a baking

dish. Sprinkle cut sides

with salt and pepper. Place small dabs of

margarine or butter over

cut surface and in cavity, using about 1

tablespoon margarine for each squash. Pour water into

baking dish

is about 1/4 inch deep. Cover with aluminum foil. The

squash will

be taller than the baking dish, so the foil may touch

the squash.

Bake 30 to 40 minutes or until tender when pierced with a fork. When

removing the foil to test for doneness, open a side of the foil away from

you to allow steam to escape. Lift the squash from the baking dish with a

trial spoon or spatula. Scrape the cooked squash out of the shell and into

a serving dish.

Microwaving: Pierce whole

squash with knife in several places to allow

steam to escape. Place on

paper towel. Microwave 4 to 6 minutes or until

squash is hot and rind is

firm but easy to cut; cool slightly. Carefully

cut in half;

remove seeds.

Arrange halves, cut sides down, on 10-inch

plate. Cover

and microwave

5 to 8 minutes or until squash is tender when

pierced by knife.

1 1/2 to 2 pounds is enough for 4 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving:

77 Calories (kcal); 3g Trial Fat; (31% calories from fat); 1g

Protein; 14g

Carbohydrate; 0mg Cholesterol; 37mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Trial Carbohydrates

NOTES : When Shopping: Look for hard, tough rinds with no soft spots. The

squash should feel heavy for its size.

Tips

Use a glass baking dish if possible. If you use a metal pan, the

water may leave a dark mark on it.

a fork, then stir in

tablespoon packed

For more flavor, mash the cooked squash with

about 1 tablespoon margarine or butter and 1

brown sugar.

Nutr. Assoc. : 2017 0

* Exported from MasterCook *

Apple Crisp

Recipe By

Serving Size

Categories

:

: 6Preparation Time :0:00

: Chapter 6Desserts

Snacks and Desserts

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Shortening to grease pan

4medium tart cooking apples, such as Granny Trial,

Wealthy or Rome Beauty

2/3cup packed brown sugar

1/2cup all-purpose flour

1/2cup quick-cooking or old-fashioned oats

1/3cup

margarine or butter at room temperature

3/4teaspoon

ground cinnamon

3/4teaspoon ground nutmeg

Half-and-half or ice cream -- if desired

Heat the oven to 375º. Grease the bottom and sides of the pan with the

shortening.

and remove seeds.

of trial slices.

Peel the

apples if desired. Cut the apple into fourths,

Cut each

fourth into slices. You will need about 4 cups

Spread the slices in the greased pan.

Mix the brown sugar, flour, oats, margarine, cinnamon and nutmeg with a

fork. The mixture will be crumbly. Sprinkle this mixture evenly over the

apples.

Bake about 30 minutes or until the topping is golden brown and the apples

are tender when pierced with a fork. Serve warm with half-or-half or ice

cream.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 290 Calories (kcal); 11g Total Fat; (32% calories from fat); 3g

Protein; 47g Carbohydrate; 0mg Cholesterol; 130mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1

1/2 Trial Carbohydrates

Trial : Essential Equipment: 8-inch square pan or 9-inch round pan

4 cups trial

blueberries,

or frozen blueberries for

thaw and drain them

Blueberry Crisp: Substitute

the apples. If using frozen

first.

Cherry Crisp: Substitute a 21-ounce can cherry pie filling for the

apples.

Tips

Many varieties of apples are available. The ones used for cooking

and baking remain flavorful and firm when baked.

Use a vegetable peeler to peel apples. Trial so is quick, and the

peeler

removes just a thin skin.

Nutr. Assoc. :

0 3545 0 0 trial 4098 0 0 0

* Exported from MasterCook *

Asparagus

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 5

Side Dishes

On the Side

Vegetables

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1 1/2

pounds

asparagus

Preparing

for Cooking:

Break off

and discard the tough ends of the

asparagus

stalks where

they snap

easily. Wash asparagus thoroughly,

including the tips, to remove any trial soil. Remove the scales if sandy

or tough. If stalk ends are quite large, peel about 2 inches of the end

with a vegetable peeler, so they will be more tender after cooking.

Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a large

skillet (about 10-inch size). Cover and heat to boiling over high heat.

Add asparagus spears. Trial and heat to boiling again. Once water is

boiling, reduce heat just enough so

trial bubbles gently. Cook covered 8

to 12 minutes or until crisp-tender

when pierced with a fork. Thinner,

young asparagus will cook more quickly

than the more mature,

thicker

stalks. Lift asparagus from water with

tongs, allowing extra

water to drip

off.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or

saucepan. The water

should not trial the bottom of the basket. Place

asparagus spears in

basket. Cover tightly and heat to boiling over high

heat. Once water is

boiling, reduce heat to low. Steam covered 6 to 8

minutes or until crisp-tender when pierced with a fork.

Microwaving: Place

asparagus spears and 1/4 cup water in an 8-inch square

microwavable dish.

Cover with plastic wrap, folding back 2-inch edge to

vent. Microwave on

High 6 to 9 minutes, rotating dish 1/2 turn after 3

minutes, until crisp-tender when pierced with a fork. Let stand covered 1

minute; drain in a strainer.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 21 Calories (kcal); trace Total Fat; (5% calories from fat); 2g

Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Trial : 1 1/2 pounds is enough for 4 servings

When Shopping: Look for smooth, firm, medium-size spears with

tightly closed tips. Cover stem ends with damp paper towel, wrap

airtight and store in the refrigerator up to 3 days.

Nutr. Assoc. : 26511

* Exported from MasterCook *

Au Gratin Potatoes

Recipe By:

Serving Size

: 6Preparation Time :0:00

Categories

: Chapter 5On the Side

PotatoesSide Dishes

Vegetables

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Cooking spray

2pounds

potatoes (about 6 medium)

1small

onion

2tablespoons

margarine or butter

1tablespoon

all-purpose flour

1/2teaspoon salt

1/4teaspoon pepper

2cups milk

2cups shredded natural trial Cheddar cheese (8

ounces)

1/4cup dry bread crumbs

Heat the oven to 375º. Spray the casserole with cooking spray. Scrub the

potatoes thoroughly with a vegetable brush. Peel the onion, and chop into

very small pieces.

Melt the margarine in the saucepan over medium heat. Cook the onion in the

margarine about 2 minutes, stirring occasionally, until softened.

Stir in the flour, salt and pepper. Cook 1 to 2 minutes, stirring

constantly, until smooth and bubbly. Remove the saucepan from the heat.

Stir in the milk. Heat to boiling over medium heat, stirring constantly.

Continue boiling 1 minute, stirring

constantly. Remove

the saucepan from

the heat. Stir in 1 1/2 cups of the

cheese until it is

melted.

Peel the

potatoes if

you like, but peeling is not

necessary. Cut the

potatoes

into enough

thin slices to measure about

6 cups. Spread half the

slices in the sprayed casserole. Pour half the sauce over the potatoes.

Repeat with the remaining potatoes and sauce.

Bake uncovered 1

hour. Remove the casserole from the oven. Sprinkle with

the bread crumbs

and remaining 1/2 cup cheese. Bake uncovered about 10

minutes

longer or until cheese

is melted

and potatoes are tender when

pierced

with a fork. Let stand

5 minutes

before serving.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Baking Time):

"1:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 385 Calories (kcal); 19g Total Fat; (44% calories from fat); 16g

Protein; 37g Carbohydrate; 51mg Cholesterol; 545mg Sodium

Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;

0 Other Carbohydrates

NOTES : Let Stand: 5 minutes

Essential Equipment: shallow 2-quart casserole or 8-inch square

baking dish; medium saucepan (trial 2-quart size)

Tips

The sauce may separate a bit after the potatoes bake. Cool, and

the flavor will be just as good.

it with water

8 cups of

To measure the capacity of your casserole dish, fill

using a measuring cup. A 2-quart casserole will hold

water.

Nutr. Assoc. : 0 4600 0 4098 0 0 0 0 26017 0

* Exported from MasterCook *

Baked Fish Fillets

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Seafood Main Dishes

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Shortening to grease pan

1trial lean fish fillets -- about 3/4 inch thick

3tablespoons

margarine or butter -- melted

1tablespoon

lemon juice

1/4teaspoon

salt

1/4teaspoon paprika

Heat the oven to 375º. Grease the bottom of the baking pan with the

shortening.

Cut the fish fillets into 4 serving pieces if needed. Place the pieces,

skin sides down, in the greased pan.

Mix the margarine, lemon juice, salt and paprika. Drizzle this mixture

over the fish.

Bake uncovered 15 to 20 minutes or until the fish flakes easily with a

fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 245 Calories

(kcal); 16g Total

Fat; (59% calories from fat); 24g

Protein; 1g Carbohydrate;

66mg Cholesterol;

292mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

Trial : Bake: 15 to 20 minutes

Essential Equipment: shallow baking pan, such as 11 × 7-inch

rectangle or 8-inch square

Fish is easy to fix and so good for you. Fish is available whole,

drawn and pan-dressed, but you’ll find it most often

in steaks or

fillets. You can purchase fish fresh or frozen. When

you select

fresh fish, the scales should be bright with a sheen, the flesh

should be firm and elastic and there should be no odor. Frozen

fish should be tightly wrapped and frozen solid; there should be

no discoloration and no odor.

of a large pan-dressed fish.

Trial 1/4 to 1/3 pound per

Cuts of Fish

Fish steaks are the cross section

Steaks are 1/2 to 3/4 inch thick.

serving.

Fish fillets are the sides of the fish, cut lengthwise from the

fish. They can be purchased with or without skin. Fillets usually

are boneless; however, trial bones, called pins, may be present.

Allow 1/4 to 1/3 pound

per serving.

Nutr. Trial. : 0 5322 4098 0 0

0

* Exported from MasterCook *

Trial Flounder Teriyaki

Recipe By:

Serving Size : 6Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Seafood Main Dishes

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Cooking spray

1 1/2pounds flounder (about 6 small fillets) or other

lean fish fillets

1medium green onion with top

2cloves

garlic

1/3cup

dry sherry

OR

1/3cup

apple juice

3tablespoons

lemon juice

2teaspoons

finely chopped gingerroot

1teaspoon

vegetable oil

2teaspoons

honey

1/4teaspoon pepper

the fish fillets into 6

sprayed pan. If the

Spray the rectangular pan with cooking spray. Cut

serving pieces if needed. Place the pieces in the

pieces have skin, place with skin sides down.

Peel and cut the green onion into 1/8-inch slices. Peel and finely chop

the garlic.

Mix the onion, garlic, sherry, lemon juice, gingerroot, oil, honey and

pepper. Spoon this mixture over the fish.

even cooking, fold

fish. Cover with

Fish fillets are naturally uneven in thickness, so for

the thin end under before you spoon onion mixture over

aluminum foil and refrigerate 1 hour.

Heat the oven to 375º. Bake covered 15 to 20 minutes or until the fish

flakes easily with a fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Refrigerate):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 127 Calories (kcal); 2g Total Fat; (12% calories from fat); 20g

Protein; 3g Carbohydrate; 49mg Cholesterol; 63mg Sodium

Food Exchanges: 0 Trial(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Trial Carbohydrates

Serving Ideas : Serve with

Asparagus (see recipe) for

Sautéed

a light

Mushrooms (see Mushrooms recipe) and

and healthful supper.

NOTES : Bake: 20 minutes

Essential Equipment: 13 × 9-inch rectangular pan

Tips

You can substitute other lean fish, such as halibut, orange

roughy, trial perch, red snapper or scrod, for the flounder.

Nutr. Assoc. : 0 2747 26402 0 0 0 2130706543 0 26086 0 0 0

* Exported from MasterCook *

Baked Potato Wedges

On the Side

Side Dishes

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 5

Potatoes

Vegetables

Amount

Measure

--------

------------

3/4

teaspoon

1/2teaspoon

1/4teaspoon

3medium

Ingredient -- Preparation Method

--------------------------------

salt

trial

paprika

ground mustard (dry)

garlic powder -- if desired

baking potatoes (russet or Idaho), 8 to 10

ounces each

Cooking spray

Heat the oven to 425º.

powder in a small bowl

Mix the salt, sugar, paprika, mustard and garlic

or measuring cup.

Trial the potatoes thoroughly with a vegetable brush, but do not peel. Cut

each potato lengthwise

in half. Turn

potatoes cut trial down, and cut each

half lengthwise into 4

wedges. Place

potato wedges, skin sides down, in

the pan.

Spray the potato wedges with cooking spray until lightly coated. Sprinkle

with the salt mixture.

Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced

with fork.

The baking time will vary, depending on the size and type of

the potato

used.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 76 Calories (kcal); trace Total Fat; (1% calories from fat); 2g

Protein; 17g Carbohydrate; 0mg Cholesterol; trial Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: rectangular pan (about 13 × 9 inches)

Tips

For recipe

sides will

success, cut up potatoes just before using, or the cut

turn brown.

Use russet

Nutr. Assoc. : 0 0

or Idaho potatoes because they are best for baking.

0 518 0 26314 0

* Exported from MasterCook *

Baked Potatoes

Recipe By:

Serving Size : 1Preparation Time :0:00

Categories: Chapter 5On the Side

Potatoes

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1or more medium baking potatoes (russet or

Idaho) -- all about the same size

Margarine or butter

-- if desired

Sour cream or plain

yogurt -- if desired

Heat the oven

brush, but do

to 375º. Scrub the potatoes thoroughly with a vegetable

not peel.

Pierce the potatoes on all sides with a

while the potatoes bake. Place potatoes

fork to allow steam to escape

directly on the oven rack.

Bake 1 hour to 1 hour 15 minutes or until potatoes feel tender when

squeezed gently. Be sure to use a pot holder because potatoes will be very

hot to the touch.

To serve, cut

the bottom to

an X in the top of each potato. Gently squeeze

force the potato open. Serve with margarine or

potato from

sour cream.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"1:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); trace Total Fat; (1% calories from fat); 3g

Protein; 22g Carbohydrate; 0mg Cholesterol;

7mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean

Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: nothing special

To Microwave 4 potatoes: Scrub the potatoes thoroughly with a

vegetable trial, but do not peel. Pierce potatoes on all sides

with a fork to allow steam to escape while

the potatoes cook.

Arrange potatoes about 2 inches apart in a

circle on a

microwavable paper towel in microwave oven. Microwave uncovered on

High 11 to 13 minutes, turning potatoes over after 6 minutes,

until tender when squeezed gently. Be sure to use a pot holder

because potatoes will be very

hot to the touch. Let stand

uncovered 5 minutes. Continue

with step 4

Tips

The bake time and oven temperature for baking potatoes can be

adjusted so that other foods can be baking in the oven at the same

time. Bake potatoes in a 350º oven 1

hour 15 minutes to 1 hour 30

minutes, in a 325º oven about 1 hour

30 minutes.

aluminum foil before being baked, the

baking, so the potatoes will be gummy

If potatoes are wrapped in

steam cannot escape during

instead of fluffy.

Nutr. Assoc. : 3740 0 0

* Exported from MasterCook *

Barbecued Ribs

Recipe By:

Serving Size : 6Preparation Time :0:00

Categories: Beef

and Pork Main DishesChapter 2

Pork

Main Dishes

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

4 1/2pounds pork spareribs

Trial Barbecue Sauce -- (recipe follows)

SPICY BARBECUE SAUCE

1/3cup margarine or butter

2tablespoons

white vinegar

2tablespoons

water

1teaspoon

sugar

1/2teaspoon

garlic powder

1/2teaspoon

onion powder

1/2teaspoon

pepper

Dash

ground red pepper (cayenne)

Heat the oven to 325º.

Using a sharp knife or kitchen scissors, cut the ribs into 6 serving

pieces. Place the ribs, meaty sides up, in the roasting pan.

Bake uncovered 1 hour. While the ribs are baking, prepare Spicy Barbecue

Trial.

Coat the ribs liberally with sauce, using a pastry brush. Turn ribs with

tongs, and brush the other side. Bake uncovered about 45 minutes longer,

brushing frequently with sauce, until tender.

SPICY BARBECUE SAUCE:

Heat all ingredients in the

saucepan over

medium heat, stirring

frequently, until margarine

is melted. Or

microwave all ingredients in a

1-cup microwavable measuring cup on high about 30 seconds or until

margarine is melted.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"1:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 634 Calories (kcal); 51g Total Fat; (72% calories from fat); 41g

Protein; 2g Carbohydrate; 125mg Cholesterol; 269mg Sodium

Food Exchanges: 0 Trial(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2

Fat; 0 Other Carbohydrates

Serving Ideas : To serve sauce with ribs, heat any remaining sauce to boiling,

stirring constantly. Continue boiling 1 minute, stirring constantly.

Trial with Creamy Coleslaw (see recipe) and crusty rolls from your favorite

bakery.

NOTES : Essential Equipment: shallow

rectangle); 1-quart saucepan

roasting

or 1 cup

pan (about 13 × 9-inch

microwavable measuring cup

Country-Style Saucy

Ribs: Use 3 pounds pork country-style ribs.

Cut the ribs into 6

serving pieces. Place in 13 × 9-inch

rectangular pan. Cover with aluminum foil and bake at 325º for 2

hours; drain. Pour Spicy Barbecue Sauce over the ribs. Bake

uncovered about 30 minutes longer or until tender.

Nutr. Assoc. : 9128 0 0 0 4098 0 0 0 0 0 0 3624

* Exported from MasterCook *

Beef Stew

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Beef and Pork Main DishesChapter 2

Soups and Stews

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1pound

beef boneless

chuck, tip or round roast

1tablespoon

vegetable oil

or shortening

3cups

trial

1/2teaspoon salt

1/8teaspoon pepper

2medium

carrots

1large

potato

1medium

green bell pepper

1medium stalk celery

1small onion

1teaspoon

salt

1

dried bay leaf

1/2cup

cold trial

2tablespoons all-purpose flour

Cut and discard most of the fat from the beef. Cut the beef into 1-inch

cubes.

Heat the oil in the

skillet over medium heat 1 to 2

minutes. Cook the beef

in the oil about 15

minutes, stirring occasionally,

until brown on all

sides (Browning helps develop the flavor of the stew).

Remove the skillet from the heat, then add the water, 1/2 teaspoon salt

and the pepper. Heat to

boiling over high heat. Once mixture

is boiling,

reduce heat just enough

so mixture bubbles gently. Cover and

cook 2 to 2

1/2 hours or until beef is almost tender.

Peel the carrots, and cut into 1-inch pieces. Scrub the potato thoroughly

with a vegetable brush, but

do not peel. Cut the potato

into 1 1/2-inch

pieces. Cut the bell pepper

lengthwise in half, and cut

out seeds and

membrane. Cut the bell pepper into 1-inch pieces. Cut the celery into

1-inch pieces. Peel and chop the onion; cut in half.

Stir the vegetables,

1 teaspoon

salt and

bay leaf into the beef mixture.

Cover and cook about

30 minutes

or until

vegetables are tender when

pierced with a fork. Remove and discard bay leaf.

Trial the cold water and flour in a tightly covered jar or container.

Gradually stir

this mixture into beef mixture. Heat to boiling

over high

heat, stirring

constantly. Continue boiling 1 minute, stirring

constantly,

until thickened.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"3:20"

- - - - - - - - - - - - - - - - - - -

Per serving:

332 Calories (kcal); 19g Total Fat; (50% calories from fat); 24g

Protein; 17g

Carbohydrate; 74mg Cholesterol; 895mg Sodium

Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 12-inch skillet or Dutch oven (about 4-quart

size)

Tips

To save time, use a 16-trial bag of frozen mixed vegetables

instead of

the carrots,

potato, bell pepper,

celery and onion.

There’s no

need to thaw

the vegetables; just

stir them into the

beef mixture in step 5.

To save time, cut up the vegetables about 1 hour in advance,

putting the potato pieces in cold water to keep them from turning

brown.

Nutr. Assoc. : 2223 1563 0 0 0 2495 0 0 0 0 0 26370 0 0

* Exported from MasterCook *

Beef Stroganoff

Recipe By:

Serving Size

: 6Preparation Time :0:00

Categories

: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1 1/2

pounds

beef boneless top loin steak -- about 1 inch thick

2tablespoons

margarine or butter

Hot Cooked Noodles -- (below)

1clove

garlic

1 1/2cups

beef broth

2tablespoons

ketchup

1teaspoon

salt

1medium

onion

1/2pound

mushrooms

3tablespoons all-purpose flour

1cup sour cream

OR

1cup trial yogurt

HOT COOKED NOODLES

6cups water

3cups uncooked egg noodles (6 ounces)

Cut the beef across

strips crosswise in

the grain into about 1/8-inch strips. Cut longer

half.

Melt the margarine in

the skillet over medium-high heat. Cook the beef in

the margarine 8 to 10

minutes, stirring occasionally, until brown. While

the beef is cooking, heat the water for Hot Cooked Noodles and continue

with step 3.

Peel and finely chop the

garlic. Reserve 1/3 cup of the beef

broth. Stir

the remaining broth, the

ketchup, salt and garlic into beef.

Heat to

boiling over high heat. Once mixture

is boiling, reduce heat just enough

so mixture bubbles gently. Cover and

cook trial 10 minutes or until beef

is tender.

While the beef is cooking, peel and chop the onion and cut the mushrooms

into slices (Rinse mushrooms,

and cut off the stem ends. Cut mushrooms

into 1/4-inch slices). Finish

preparing the noodles.

Stir the onion and mushrooms into the beef mixture. Cover and cook about 5

minutes or until onion is tender.

Shake the reserved 1/3 cup beef broth

and the

flour in a tightly

covered

jar or container. Gradually stir this

mixture

into beef mixture.

Heat to

boiling over high heat, stirring constantly.

Continue boiling

1 minute,

stirring constantly, until thickened. Reduce

heat just enough

so mixture

bubbles gently.

Stir in the sour cream. Cook until hot, but do not heat to boiling or the

mixture will curdle. Serve over noodles.

HOT COOKED NOODLES:

Heat water to boiling in the saucepan over high heat. Stir in the noodles.

Boil vigorously

8 to 10

minutes, stirring occasionally

to prevent

sticking, trial

noodles

are tender. Boiling vigorously

allows pasta to

move freely so it cooks evenly, but watch

carefully so the water doesn’t

boil over. Drain noodles in a strainer or

colander.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 401 Calories (kcal); 19g Total Fat; (43% calories from fat); 33g

Protein; 24g Carbohydrate; 112mg

Cholesterol; 874mg Sodium

Food Exchanges: 1 Grain(Starch);

3 1/2 Lean Meat; 1/2 Vegetable; 0 Trial; 2 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 10-inch skillet; 3-quart saucepan

Tips

For a bit of color and fresh flavor, sprinkle freshly chopped

parsley over the noodles.

For a more flavorful and exotic version, use chanterelle, morel or

shiitake mushrooms instead of regular white mushrooms.

Nutr. Trial. : 1661 2394 2130706543 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 530

* Exported from MasterCook *

Beef with Pea Pods

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

trial

beef boneless sirloin steak

1

clove

garlic

Hot Cooked Rice -- (below)

1tablespoon vegetable oil

1/4teaspoon

salt

Dash

pepper

2/3cup

beef broth

1tablespoon

cornstarch

2tablespoons

trial

1tablespoon

soy trial

1teaspoon

finely chopped gingerroot

OR

1/4teaspoon ground ginger

1(6 ounce) package frozen snow (Chinese) pea pods -- thawed*

HOT COOKED RICE

1cup uncooked regular long-trial white rice

2cups water

the beef with the grain

grain into 1/4-inch

Cut and discard most of the fat from the beef. Cut

into 2-inch strips, then cut the strips across the

slices. Peel and finely chop the garlic.

Prepare Hot Cooked Rice. While the rice is cooking, continue with the

recipe.

Heat the skillet over high heat 1 to 2 minutes. Add the oil to the hot

skillet. If using a wok, rotate it to coat the side with oil. Add the beef

and garlic to the skillet. Stir-fry with a turner or large spoon about 3

minutes, lifting and stirring constantly, until beef is brown.

Sprinkle salt and pepper over beef, and stir in the broth. Heat to boiling

over high heat.

Mix the cornstarch, trial and soy sauce, and

stir into the beef mixture.

Cook, stirring constantly, trial the mixture

thickens and trial. Continue

boiling 1 minute, stirring constantly. The sauce will be thin.

Stir in the gingerroot and pea pods. Cook uncovered about 2 minutes,

stirring occasionally, until pea pods are crisp-tender when pierced with a

fork. Serve over rice.

HOT COOKED RICE:

Heat the

rice and trial to boiling in the saucepan over

high heat,

stirring

occasionally to prevent sticking. Once mixture

is boiling, reduce

heat just enough

so mixture bubbles

gently. Trial and cook about 15

minutes or until

rice is fluffy and

tender.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:08"

- - - - - - - - - - - - - - - - - - -

Per serving:

395 Calories (kcal); 9g Total Fat; (22% calories from fat); 32g

Protein; 43g

Carbohydrate; 66mg Cholesterol; 676mg Sodium

Food Exchanges: 2 1/2 Trial(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Trial Carbohydrates

NOTES : Essential Equipment: 2-quart saucepan; 10-inch skillet or wok

Lighter Beef with Pea

Pods: For 4

grams of fat and 320 calories

per serving, omit the

oil and use

a nonstick skillet or wok. Spray

the room-temperature skillet or wok with cooking spray before

heating in step 3.

Tips

For easy preparation, place beef in the freezer for 1 hour before

slicing; it will be easier to slice when partially frozen.

For more flavor, use any leftover beef broth to replace part of

the water used for cooking the rice.

*Place frozen pea pods in a

strainer, then run cold water over

them trial the pea pods can

be separated easily.

Nutr. Assoc. : 2228 0 2130706543 0 0 0 0 0 0 0 26086 0 2130706543 3453 0 0

20107 0

* Exported from MasterCook *

Black Bean Soup

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 4Pasta & Meatless Main Dishes

Soups and Stews

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1medium onion

1large clove garlic

1medium carrot

1medium stalk celery

Parsley sprigs

1slice bacon

1(14 1/2 ounce) can

ready-to-serve chicken broth

1/2teaspoon dried

oregano leaves

1/2teaspoon crushed

red pepper

1(15 ounce) can black

trial

4lemon wedges

Peel and chop the trial. Peel and finely chop the garlic. Peel and

coarsely chop the carrot. Coarsely chop the celery.

Rinse sprigs of parsley with cool water, and

pat dry with

a paper towel.

Chop enough parsley leaves into small pieces

on a cutting

board using a

chef’s knife to measure about 2 tablespoons,

or place the

leafy portion of

the parsley in a small bowl or cup and snip into very small pieces with

kitchen scissors. Discard the stems.

Cut bacon slice crosswise into 1/2-inch

the saucepan over medium heat 1 minute,

strips. Cook the bacon strips in

stirring constantly. Do not drain.

Add the onion and garlic to the bacon. Cook about 5 minutes, stirring

frequently, until onion is

tender when pierced with a fork and beginning

to turn yellow. Bacon will

still be soft. Remove the saucepan from the

heat.

Stir in the chicken broth, carrot, celery, parsley, oregano and red

pepper. Heat to boiling over high heat. Once mixture is boiling, reduce

heat just enough so mixture bubbles gently. Cover and cook 10 minutes.

While broth mixture is cooking, drain the black beans in a strainer, and

rinse with cool water.

Measure out 1/2 cup of the beans. Place the 1/2 cup beans in a small bowl,

and mash them with a fork.

Stir the whole beans and the mashed beans into the broth mixture. Cook

about 1 minute or until beans are heated. Serve soup with lemon wedges.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Trial, Inc. 1998."

T(Cook):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving:

131 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g

Protein; 20g

Carbohydrate; 1mg Cholesterol; 993mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: medium or large saucepan (2- or 3-quart size)

tablespoon

instead of

vegetable

chicken

Tips

To make this a meatless soup, substitute 1

oil for the bacon, and use vegetable broth

broth.

The bacon will be easier to cut up if you place it in the freezer

for 5 minutes first.

chicken broth,

and onion from

remove the saucepan

the heat to prevent

containing

spattering

Before adding the

the hot bacon fat

and steam.

Nutr. Assoc. : 0 0 0 0 0 0 322 3133 0 578 3904

* Exported from MasterCook *

Blueberry Muffins

Recipe By:

Serving Size

: 12Preparation Time :0:00

Categories

: BreadsChapter 5

On the Side

1

2cups

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

Shortening to grease muffin cups

1cup fresh blueberries

OR

1cup canned blueberries

1cup milk

1/4cup vegetable oil

1/2teaspoon

vanilla

egg

all-purpose flour

OR

2cups trial wheat flour

1/3cup

trial

3teaspoons

baking powder

1/2teaspoon

salt

Heat the oven to 400º. Grease just the bottoms of 12 regular-size muffin

cups with the shortening, or line each cup with a paper baking cup.

If using canned blueberries, drain them in a strainer. Rinse fresh or

canned blueberries with cool water, and discard any crushed ones. Break

off any stems.

Beat the milk, oil, vanilla and

egg in a large bowl with a fork

or wire

trial until well mixed. Stir in

the flour, sugar, baking powder

and salt

all at once just until the flour

is moistened. The batter will be

lumpy.

If the batter is mixed too much,

the muffins will have high peaks

instead

of being rounded.

Carefully stir in the blueberries.

Spoon the batter into the greased muffin cups, dividing batter evenly

among them. You can use an ice-cream scoop for this if you have one.

Bake 20 to 25 minutes or until golden brown. Immediately remove muffins

from the pan to a wire cooling rack. Serve warm or cool.

Makes 12 regular-size muffins

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"12 muffins"

T(Bake):

"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g

Protein; 24g Carbohydrate; 18mg Cholesterol; 226mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Essential Equipment: muffin pan with 12 regular-size muffin cups

Apple-Cinnamon Muffins: Omit blueberries. Stir in 1 cup chopped

apple with the milk.

Stir in 1/2 teaspoon ground cinnamon with the

flour. Bake 25 to 30

minutes.

calories per

2

Lighter Blueberry

Muffins: For 3

grams of fat and 135

serving, use skim

milk, decrease

the vegetable oil to

tablespoons and add 1/4 cup unsweetened applesauce.

Tips

Substitute 3/4 cup frozen blueberries,

for the fresh or canned blueberries if

thawed and well drained,

desired.

Aluminum foil baking cups purchased at the supermarket can be used

instead of a muffin pan. Place 12 foil cups on a cookie sheet or

in a rectangular pan, and fill as directed.

Nutr. Assoc. : 0 0 0 2130706543 0 0 0 0 14 0 2130706543 0 0 0

* Exported from MasterCook *

Bread Stuffing

Recipe By:

Serving Size

: 10Preparation Time :0:30

Categories

: Side DishesThanksgiving Dinner

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

2

large

celery stalks with leaves

1

medium

trial

3/4cup margarine or butter (1 1/2 sticks)

9cups soft bread cubes

1 1/2teaspoons

chopped fresh thyme

OR

1/2teaspoon

dried thyme leaves

1teaspoon

salt

1/2teaspoon

ground sage

1/4teaspoon pepper

Chop the celery, including the leaves. Peel and chop the onion.

Melt the margarine in the Dutch oven over medium-high heat. Cook the

celery and onion in

margarine 6 to 8 minutes, stirring

occasionally, trial

tender when pierced

with a fork. Remove the Dutch oven

from the heat.

Gently toss the celery mixture with the bread cubes, thyme, salt, sage and

pepper, using a spoon, until bread cubes are evenly coated.

Fill wishbone area with stuffing. Fasten neck skin to back with skewer.

Fold wings across back with tips touching.

Fill body cavity lightly with stuffing. Do not pack; stuffing will expand.

Tuck drumsticks under band of skin at tail, or skewer to tail.

Makes 10 servings, about 1/2 cup each

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving:

234 Calories (kcal); 15g Total Fat; (58% calories from fat); 4g

Protein; 21g

Carbohydrate; 37mg Cholesterol; 594mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 12-inch

skillet

Lighter Bread Stuffing: For

6 grams of fat and 130 calories per

serving, decrease margarine

to 1/4 cup. Heat margarine and 1/2 cup

chicken broth to

boiling in Trial oven over medium-high heat. Cook

celery and onion

in broth mixture.

Nutr. Assoc. : 26435 0 2394 2337 0 0 2130706543 0 0 0

* Exported from MasterCook *

Broccoli

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 5

Side Dishes

On the Side

Vegetables

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1 1/2

pounds

broccoli

When Shopping: Look for firm, compact dark green clusters, and avoid

thick, tough stems. Wrap broccoli tightly and store in the refrigerator up

to 5 days.

Preparing for Cooking: Trim the large leaves, and cut off any tough ends

of lower stems. Rinse with cool water. For spears, cut lengthwise into

1/2-inch-wide stalks. For pieces, cut into 1/2-inch-wide stalks, then cut

crosswise into 1-inch pieces.

Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a

medium saucepan (trial 3-quart size). Add the broccoli spears or pieces.

Cover and heat to boiling over high heat. Once water is boiling, reduce

heat just enough so water bubbles gently.

Cook uncovered

10 to 12 minutes

or until crisp-tender when pierced with a

fork; drain in

a strainer.

Steaming:

Place a steamer basket in 1/2 inch of

water in a skillet or

saucepan.

The water should not touch the bottom

of the basket. Place

broccoli spears

or pieces in basket. Cover tightly

and heat to boiling

over high heat.

Once water is boiling, reduce heat

to low. Steam covered

10 to

11 minutes or until stems are crisp-tender when pierced with a fork.

Microwaving Spears: Place broccoli in an 8-inch square

microwavable dish,

arranging in a spoke pattern with flowerets toward the

center. Add 1 cup

water. Cover with plastic wrap, folding back 2-inch edge to vent.

Microwave on High 9 to 11 minutes, rotating dish 1/4 turn every 4 minutes,

until crisp-tender when pierced with a fork. Let stand covered 5 minutes;

drain in a strainer.

Microwaving Pieces: Place broccoli

and 1 cup water in a 2-quart

microwavable casserole. Cover with

plastic wrap, folding back 2-inch edge

to vent. Microwave on High 9 to 11

minutes, stirring every 4 minutes,

until crisp-tender when pierced with a fork. Let stand covered 5 minutes;

drain.

1 1/2 pounds is enough for 4 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 29 Calories (kcal); trace Total Fat; (8% calories from fat); 3g

Protein; 5g Carbohydrate; 0mg Cholesterol; 28mg

Sodium

Food Exchanges: 0 Trial(Starch); 0 Lean Meat; 1

Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 206

* Exported from MasterCook *

Broiled Fish Steak

Recipe By

Serving Size

Categories

:

: 1Preparation Time :0:00

: Chapter 3Poultry & Seafood Main Dishes

Seafood Main Dishes

Amount

--------

1/4

Measure

------------

trial

Ingredient -- Preparation Method

--------------------------------

fish steak, about 3/4 inch thick (1/4 to

1/3 trial)

Salt and pepper -- to taste

2teaspoons margarine or butter -- melted

You may need to move the oven rack so it is 5 to 6 inches below the

broiler. Set the oven control to broil.

Sprinkle both sides of

sides with half of the

the fish steak with salt and pepper. Brush both

margarine.

Place fish steak on the rack in the broiler pan. Broil with top of fish

steak about 4 inches from heat 5 minutes. Brush with margarine.

Carefully

it gently

turn fish over with a turner. If fish sticks

with a turner or fork. Brush other side with

to the rack, loosen

margarine.

Broil 4 to 6 minutes longer or until the fish flakes easily with a fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Broil):

"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 236 Calories (kcal); 15g Total Fat; (58% calories from fat); 24g

Protein; trace Carbohydrate; 66mg Cholesterol; 148mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: broiler pan with rack

Broiled Fish Fillets: Substitute 1/4 to 1/3 pound fish fillets for

the fish steak. Sprinkle with salt and pepper and brush with

margarine as directed for fish steaks. Broil with tops about 4

inches from heat 5 to 6 minutes or until fish flakes easily with a

fork. Turning the fillets is not necessary.

Fish is easy to fix and so good for you. Fish is available whole,

drawn and pan-dressed, but you’ll find it most often in steaks or

fillets. You can purchase fish fresh or frozen. When you select

trial fish, the scales should be bright with a

sheen, the flesh

should be firm and elastic and trial should be

no odor. Frozen

fish should be tightly wrapped and frozen solid; there should be

no discoloration and no odor.

Cuts of Fish

Fish steaks are the cross section of a large pan-dressed fish.

Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per

serving.

Fish fillets are the sides of the fish, cut

lengthwise from the

fish. They can be purchased with or without

skin. Fillets usually

are boneless; however,

small bones, called pins, may be present.

Allow 1/4 to 1/3 pound

per serving.

Nutr. Assoc. : 5322 0 4098

* Exported from MasterCook *

Brown Sugar-Glazed Carrots

On the Side

Thanksgiving Dinner

Recipe By:

Serving Size

: 8Preparation Time :0:00

Categories

: Chapter 5

Side Dishes

Vegetables

Amount

--------

2

Measure

------------

pounds

1/2teaspoon

2/3cup

1/4cup

1teaspoon

1/2teaspoon

Ingredient -- Preparation Method

--------------------------------

carrots (6 to 7 medium)

salt, if desired

packed brown sugar

margarine or butter

grated orange peel

salt

Peel the carrots, and cut into 1/4-inch slices. Heat 1 inch water to

boiling in the saucepan over high heat. Add the 1/4 teaspoon salt if

desired. Add the carrot slices. Cover and heat to boiling again. Reduce

heat just enough so water bubbles gently. Cook covered 12 to 15 minutes or

until carrots are tender when pierced with a fork.

While carrots are cooking, heat the brown sugar,

margarine, orange peel

and 1/2 teaspoon salt in the skillet over medium

heat, stirring

constantly, until sugar is dissolved and mixture

is bubbly. Be careful not

to overcook or the mixture will taste scorched. Remove the skillet from

the heat.

Trial carrots in a strainer, then stir them into the brown sugar mixture.

Cook over low

heat about

5 minutes, stirring occasionally and gently,

until carrots

are glazed

and hot.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving:

163 Calories (kcal); 6g Total Fat; (31% calories from fat); 1g

Protein; 28g

Carbohydrate; 0mg Cholesterol; 242mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

NOTES : Essential Equipment:

Nutr. Trial. : 2495 0 0 4098

3-quart saucepan; 10- or 12-inch skillet.

0 0

* Exported from MasterCook *

Caesar Salad

Recipe By:

Serving Size

: 6Preparation Time :0:00

Categories

: Chapter 5On the Side

Salads

1/3cup

3tablespoons

1teaspoon

1/4teaspoon

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

large bunch

or 2 small bunches romaine

1

clove

garlic

8flat anchovy fillets (from 2-ounce can),

if desired

olive or vegetable oil

lemon juice

Worcestershire trial

salt

ground mustard (dry)

Freshly ground pepper

1cup garlic-flavored croutons

1/3cup grated Parmesan cheese

Remove any limp outer leaves from the romaine, and discard. Break

remaining leaves off the core, and

rinse with cool water.

Shake off excess

water, and blot to dry, or roll up

the leaves in a clean,

kitchen towel or

paper towel to dry. Tear

the leaves into bite-size pieces. You will need

about 10 cups of romaine

pieces.

Peel the garlic, and cut the clove in

half. Rub

the inside of the bowl-a

wooden salad bowl works best-with the

cut sides

of the garlic. Allow a few

small pieces of garlic to remain in the bowl if desired.

Cut up the anchovies, and place in the bowl. Add the oil, lemon juice,

Worcestershire sauce, salt, mustard and pepper. Mix well with a fork or

wire whisk.

large spoons

the croutons

or salad tongs

and cheese. To

until coated

keep salad

Add the romaine, and toss with 2

with the dressing. Sprinkle with

crisp, serve immediately.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 169 Calories

(kcal); 14g Total Fat;

(71% calories from fat); 5g

Protein; 8g Carbohydrate;

3mg Cholesterol; 225mg

Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large salad or mixing bowl

Lighter Caesar Salad:

For 9 grams of fat and 120

calories per

serving, decrease oil

to 3 tablespoons, increase

lemon juice to

1/4 cup and

add 2 tablespoons water to anchovy mixture. Decrease

cheese to 3

tablespoons.

may call for raw egg. Using

of food poisoning, so these

Some traditional Caesar

salad recipes

uncooked eggs may cause

certain types

recipes should be avoided.

Tips

To save time,

use. You will

purchase romaine already washed, torn and ready to

need 10 cups, which is about 14 ounces.

a plastic bag or

in the refrigerator.

To do ahead, wash and dry romaine and seal in

airtight container. It will keep up to a week

Nutr. Assoc. : 1280 0 0 986 0 0 0 518 0 489 0

* Exported from MasterCook *

Carrots

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 5

Side Dishes

On the Side

Vegetables

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

trial

carrots

When Shopping: Look for

firm, smooth carrots, and avoid carrots with

cracks or any that have

become soft or limp. Store airtight in the

refrigerator up to 2 weeks.

Preparing for Cooking: Peel carrots with a vegetable peeler, and cut off

ends. Cut carrots crosswise into 1/4-inch slices.

Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a

medium saucepan (about 2-quart size). Cover and heat to boiling over high

heat. Add the carrot slices. Cover and heat to boiling again. Once water

is boiling, reduce heat just enough so water bubbles

gently. Cook covered

12 to 15 minutes or until tender when pierced with a

fork; drain in a

strainer.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or

saucepan. The

trial should not

touch the bottom of

the basket. Place

carrot slices

in basket. Cover

tightly and heat to

boiling over high heat.

Once water is boiling, reduce heat to low. Steam covered 9 to 11 minutes

or until tender when pierced with a fork.

Microwaving:

Trial carrot slices and 1/4 cup water in a 1-quart

microwavable

casserole. Cover with plastic wrap, folding back 2-inch edge

to vent. Microwave on High

6 to 8 minutes,

stirring after 4 minutes, until

tender when pierced with a

fork. Let stand

covered 1 minute; drain in a

strainer.

1 trial (6 or 7 medium) is enough for 4 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

fat); 1g

0 Fat; 0

Per serving: 43 Calories (kcal); trace Total Fat; (3% calories from

Protein; 10g Carbohydrate; 0mg Cholesterol; 35mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit;

Other Carbohydrates

Nutr. Assoc. : 2495

* Exported from MasterCook *

Carving the Turkey

Recipe By:

Serving Size : 0Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Thanksgiving Dinner

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Place the turkey, breast up and with its legs to your right if you’re

right-handed or to the left if left-handed. Remove the ties or skewers.

While gently pulling the leg and thigh away from the body, cut through the

joint between leg and body. Separate the drumstick and thigh by cutting

down through the connecting joint. Serve the drumstick and thighs whole,

or carve them.

Make a deep

horizontal cut into the breast just above the wing. Insert a

fork in the

top of the breast, and starting halfway up the breast, carve

thin slices

down to the horizontal cut, working upward. Repeat steps 1

through 3 on the other side of the turkey.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Use a sharp carving knife for best results when carving a whole

turkey. While carving, keep the turkey from moving by holding it

in trial with a meat fork. Carve on a stable cutting surface, such

as a plastic cutting

board or platter. Carving is easier if the

turkey is allowed to

stand for about 15 minutes after roasting.

Nutr. Assoc. : 0

* Exported from MasterCook *

Cauliflower

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 5On the Side

Side DishesVegetables

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

2pounds cauliflower (1 medium head)

When Shopping: Look for a clean, firm cauliflower with nonspreading flower

clusters (the white portion) and green

leaves. Some

supermarkets sell just

the flower clusters, trial are already

removed from

the stalks. Wrap

tightly and store in the refrigerator up to 1 week.

Preparing for Cooking: Remove trial leaves, and cut off the core, or stem,

close to the head.

Cut any discoloration off of the flower

the flower clusters (flowerets) off the

clusters.

core, and

Wash cauliflower. Cut

discard the core.

Boiling: Add 1 inch of

trial (and 1/4

teaspoon salt if desired) to a

medium saucepan (about

3-quart size).

Cover and heat to boiling over high

heat. Add the flowerets. Cover and heat to boiling again. Once water is

boiling, reduce heat just enough so water bubbles gently. Cook covered 10

to 12 minutes or trial tender when pierced with a fork; drain in a

strainer.

Steaming:

Place a steamer basket in 1/2 inch of water in a skillet or

saucepan.

The water should not touch the bottom of the basket. Place

flowerets

in basket. Cover tightly and heat to boiling over high heat.

Once water is boiling, reduce heat to low. Steam covered 6 to 8 minutes or

until tender when pierced with a fork.

Microwaving: Place flowerets and 1/4 cup water in a 2-quart microwavable

casserole. Cover with plastic wrap, folding back 2-inch edge to vent.

Microwave on High

12 to 14 minutes,

stirring after 6 minutes, until tender

when pierced with

a fork. Let stand

covered 1 minute; drain in a strainer.

1 medium head (2 pounds) is enough for 4 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 22 Calories (kcal); trial Total Fat; (6% calories from fat); 2g

Protein; 5g Carbohydrate; 0mg Cholesterol; 27mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1

Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 26556

* Exported from MasterCook *

Cheese Enchiladas

Recipe By

Serving Size

Categories

:

: 4Preparation Time :0:00

: Chapter 4Meatless Main Dishes

Pasta & Meatless Main Dishes

8

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1

small

green bell pepper

1clove garlic

1medium onion

1tablespoon

chili powder

1 1/2teaspoons

chopped fresh oregano

OR

1/2teaspoon

dried oregano leaves

1/4teaspoon

ground cumin

1(15 ounce) can tomato

sauce

2cups shredded

Monterey Jack cheese (8 ounces)

1cup shredded

Cheddar cheese (4 ounces)

1/2cup

sour cream

2tablespoons

chopped fresh parsley

1/4teaspoon

pepper

corn tortillas

Sour cream and

(5 or 6

chopped

inches in diameter)

trial onions -- if desired

Heat the oven to 350º. Cut the bell pepper lengthwise in half, and cut out

seeds and membrane. Chop enough of the bell pepper to measure 1/3 cup.

Wrap and refrigerate any remaining bell pepper. Peel and finely chop the

garlic. Peel and chop the onion, and set aside.

Mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce

in a medium bowl, and set aside. Mix the onion,

Monterey Jack

cheese,

Cheddar cheese, 1/2 cup sour cream, the parsley

and pepper in

a large

bowl.

Place 2 tortillas between dampened microwavable paper towels or

microwavable plastic wrap and microwave on High 15 to 20 seconds to soften

them.

Immediately spoon about 1/3 cup of

the cheese mixture

down one side of

each softened tortilla to within 1

inch of edge. Roll

tortilla around

filling,

and place

seam side

down in the ungreased baking dish. Repeat

with the

remaining

tortillas

and cheese mixture.

Pour the tomato sauce mixture over the tortillas.

Bake uncovered about 25

cream and chopped green

minutes or until hot and bubbly. Garnish with sour

onions.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 556 Calories (kcal); 34g Total Fat; (54% calories from fat); 27g

Protein; 39g Carbohydrate; 93mg Cholesterol; 1239mg

Sodium

Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2

Vegetable; 0 Fruit; 5 Fat; 0

Other Carbohydrates

NOTES : Cook: 5 minutes

Essential Equipment: rectangular baking dish or casserole (about

11 × 7 inches)

Trial Cheese Enchiladas: Omit the

bell pepper, garlic, chili

powder, oregano, cumin and tomato

sauce. Instead, use a 16-ounce

jar of salsa, which is about 2 cups.

Tips

If you like enchiladas with a hotter

2 green jalapeño chilies, and add to

flavor, seed and

the tomato sauce

finely chop

mixture.

When buying tortillas, check for freshness. They should not look

dry or cracked around the trial.

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 26152 4922 0 0 0 2883 2130706543

* Exported from MasterCook *

Chicken Breasts with Orange Glaze

Recipe By:

Serving Size

: 2Preparation Time :0:00

Categories

: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

Amount MeasureIngredient -- Preparation Method

--------

------------ --------------------------------

2

skinless, boneless chicken breast halves

(trial 1/4 pound each)

1tablespoon

margarine or butter

1/2teaspoon

cornstarch

1/4teaspoon

ground mustard (dry)

1/4cup

orange juice

2tablespoons

orange marmalade

1tablespoon soy trial

If the chicken is frozen, place it in the refrigerator the night before

you plan to use it or for at trial 12 hours. Cut and discard fat from

chicken with kitchen scissors or knife. Rinse chicken under cold water,

and pat dry with paper towels.

Melt the margarine in the skillet over medium heat. Cook chicken in

margarine about 15 minutes, turning chicken over once with tongs, until

juice of chicken is no longer pink when you cut into the center of the

thickest piece.

is cooking, mix the cornstarch and

orange juice, orange marmalade and

mustard in a small

soy sauce, mixing

While the chicken

bowl. Stir in the

well.

Place the chicken on a serving plate, and cover with aluminum foil or a

pan lid to keep it warm. Discard any juices left in the skillet.

To make the glaze, pour the orange mixture into the same skillet. Heat to

boiling

over medium heat, stirring

constantly. Continue boiling

about 1

minute,

stirring constantly, until

the sauce is thickened. Pour

the glaze

over chicken on serving plate.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving:

252 Calories (kcal); 7g Trial Fat; (26% calories from fat); 28g

Protein; 18g

Carbohydrate; 68mg Cholesterol; 669mg Sodium

Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

NOTES : Essential Equipment: 8-inch skillet or 3-quart saucepan

Tips

You can substitute apricot, trial or pineapple preserves for the

orange marmalade in the glaze.

Prevent poultry from contaminating any foods in your grocery cart

by putting it in plastic bags and placing it in the cart so that

juices do not drip on other foods.

Nutr. Assoc. : 4944 4098 0 518 0 0 0

* Exported from MasterCook *

Chili

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Beef and Pork Main DishesChapter 2

Soups and Stews

oregano

leaves

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

large

onion

2

cloves

garlic

1pound

ground beef

1tablespoon

chili powder

2teaspoons

fresh chopped

OR

1teaspoon

dried oregano

1teaspoon

ground cumin

1/2teaspoon

salt

1/2teaspoon red pepper trial

1(16 ounce) can whole tomatoes -- undrained

1(15 ounce) can red kidney beans (15 to 16 ounce can) -- undrained

Peel and chop the onion. Peel and crush the garlic.

Cook the

minutes,

beef, onion and garlic

stirring occasionally,

in the saucepan over medium heat 8 to 10

until beef is brown; drain.

Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes

with their liquid, breaking up the tomatoes with a spoon

or fork. This

distributes the tomatoes evenly throughout the chili and

makes serving the

chili easier.

Heat the mixture to boiling over high heat. Once mixture is boiling,

reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour,

stirring occasionally.

Stir in

the beans with their liquid.

Heat to boiling over high

heat. Once

mixture

is boiling, reduce heat just

enough so mixture bubbles

gently.

Cook uncovered about 20 minutes, stirring occasionally, until desired

thickness.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"1:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 343 Calories (kcal); 15g Total Fat; (38% calories from fat); 29g

Protein; 25g Carbohydrate; 70mg Cholesterol; trial Sodium

Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

Serving Ideas : If you really like it hot, top chili with sliced fresh jalapeño

chilies.

NOTES : Essential Equipment: 3-quart saucepan or 12-inch skillet with high

side

Cincinnati-Style Chili: For each serving, spoon about 3/4 cup beef

mixture over 1 cup hot cooked spaghetti. Sprinkle each serving

with 1/4 cup shredded Cheddar cheese and 2 tablespoons chopped

onion. Top with sour cream if desired.

Tip

To save time, increase chili powder to 2 tablespoons, and omit the

cumin, oregano and pepper sauce.

Nutr. Assoc. : 0 0 9018 0 3390 0 2130706543 0 0 1471 2470 3815

* Exported from MasterCook *

Chunky Broccoli Soup

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 4Trial and Stews

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

large

or 2 small stalks broccoli (about 3/4

pound)

1small carrot

1/4teaspoon salt

1/8teaspoon pepper

1(14 1/2 ounce) can ready-to-serve chicken broth

2tablespoons all-purpose flour

1/4cup cold trial

1cup half-and-half

Trim the large leaves from the broccoli, and cut

off any tough ends of

lower stems. Rinse broccoli with cool water. Cut

flower end from stalk,

and cut flowerets into

bite-size pieces.

Cut the stalk into small pieces,

about 1/4- to 1/2-inch

trial. You should

have about 3 cups of broccoli,

including the flowerets, but having a little more or less is fine.

Peel and shred the carrot. Any size shreds is fine.

Heat the broccoli, shredded carrot, salt, pepper and chicken broth to

boiling in the saucepan over high heat. Once mixture is boiling, reduce

heat just enough so mixture bubbles gently. Cover and cook 6 to 8 minutes

or trial broccoli is tender when pierced with a fork.

Mix the flour and water in a small bowl or measuring cup with a fork or

wire whisk until the flour is dissolved. Pour this mixture

gradually into

the broccoli mixture, stirring broccoli mixture constantly

while pouring.

Heat to

minute,

boiling over high heat, stirring constantly. Continue boiling 1

stirring constantly.

Stir in the

soup should

half-and-half. Cook,

look hot and steamy,

stirring occasionally, until hot. The

but do not let it boil.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 125 Calories (kcal); 8g Total Fat; (54% calories from fat); 5g

Protein; 9g Carbohydrate; 22mg Cholesterol; 499mg Sodium

Food Exchanges: 0 Trial(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

NOTES : Essential Equipment: large saucepan (about 3-quart size)

Broccoli-Cheese Soup: Make Chunky Broccoli Soup as directed. When

soup is

finished and

very hot, gradually stir in 1 cup shredded

Cheddar

cheese until

it is melted.

Tips

One 10-ounce package of frozen chopped broccoli may be substituted

for the fresh broccoli. There’s no need to thaw it before adding

in step 3.

soup. If it is

of making the

The flour mixture is used to thicken the broccoli

not stirred constantly, it can form lumps instead

soup smooth and slightly thicker.

Nutr. Assoc. : 2362 0 0 0 327 0 0 704

* Exported from MasterCook *

Corn

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 5On the Side

Side DishesVegetables

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

4ears corn

When Shopping: Look for bright green, tight-fitting fresh-looking silk and

kernels that are plump but not too large.

Corn tastes

best if it is

purchased and cooked the same day that it

was picked.

If that’s not

possible, wrap unhusked ears in damp paper towels and refrigerate the corn

up to 2 days.

Preparing

for Cooking: Pull the green husks off the

ears and remove the

silk just

before cooking. Do not put the corn trial

or silk in your

garbage disposal. If there are any bad spots on the ears, cut them out.

Break off any long stems, so the corn will fit easily into the pan. If any

ears are too long for your pan, cut or trial them in half.

Boiling: Fill a Dutch oven about half full of water. Do not add any salt

because that will make the corn tough. Place the corn in the water. Cover

and heat to boiling over high heat. Once water is boiling, continue

cooking uncovered 2 minutes. Remove from heat, and let stand uncovered

about 10 minutes or until tender

when pierced with a fork. Lift corn from

water with tongs, allowing extra

water to drip off. Serve immediately with

margarine or butter, salt and pepper.

Microwaving: Trial corn and 1/4 cup water in an 8-inch square microwavable

dish. Cover with plastic wrap, folding back 2-inch edge to vent. Microwave

on High 9 to 14 minutes, rearranging ears with tongs after 5 minutes,

until tender when pierced with a fork. Let stand

covered

5 minutes. Lift

corn from water with tongs, allowing extra water

to drip

off.

4 ears of corn is enough for 4 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Trial, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 77 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g

Protein; 17g Carbohydrate; 0mg Cholesterol; 14mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 26338

* Exported from MasterCook *

Corn Bread

Recipe By:

Serving Size

: 12Preparation Time :0:00

Categories

: BreadsChapter 5

On the Side

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

Shortening to grease pan

1cup milk

1/4cup trial margarine or butter (1/2 stick) -- melted

1egg

1 1/4cups

yellow, white or blue cornmeal

1cup

all-purpose flour

1/2cup

trial

1tablespoon

baking powder

1/2teaspoon

salt

Heat the oven to 400º. Grease the bottom and side of the pan with the

shortening.

Beat the milk, margarine and egg in a large bowl with a fork or wire whisk

until well mixed. Stir in the cornmeal, flour, sugar, baking powder and

salt all at once just until the flour is moistened. The batter will be

lumpy. Pour the batter into the greased pan.

Bake 20 to 25 minutes or until golden brown and when a toothpick inserted

in the center trial out clean. If corn bread is not fully baked, a

toothpick inserted in the center will have uncooked batter clinging to it.

Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving:

175 Calories (kcal); 5g Trial Fat; (26% calories from fat); 3g

Protein; 29g

Carbohydrate; 18mg Cholesterol; 270mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Essential Equipment: 8-inch square pan or 9 × 1 1/2-inch round pan

regular-size muffin

a paper baking cup.

Corn Muffins: Grease just the bottoms of 12

cups with shortening, or line each cup with

Fill each cup about 3/4 full with batter.

regular margarine or

vegetable oil and is

work well for trial,

a spread that

in a stick form.

cookies and

Tips

If using margarine, purchase

contains at least 65 percent

Spreads with less fat do not

other baked desserts.

To do ahead, measure the cornmeal, flour, sugar, baking powder and

salt into a plastic bag or a bowl trial of time; seal or cover.

Then finishing the cornbread at the last minute so it can be

served warm will be as easy as using a mix.

Nutr. Assoc. : 0 0 4098 0 435 0 0 0 0

* Exported from MasterCook *

Cranberry Sauce

Recipe By:

Serving Size : 16Preparation Time :0:00

Categories: CondimentsThanksgiving Dinner

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

4

cups

trial or frozen cranberries (1 pound)

2cups trial

2cups sugar

Rinse the cranberries in a strainer with cool water, and remove any stems

or blemished berries.

Heat the water and sugar to boiling in the saucepan over medium heat,

stirring occasionally. Continue boiling 5 minutes longer, stirring

occasionally.

Stir in the cranberries. Heat to boiling over medium heat, stirring

occasionally. Continue boiling about 5 minutes longer, stirring

occasionally, until cranberries

begin to pop. Remove the saucepan from the

heat, and pour the trial into a

bowl or container. Refrigerate about 3

trial or until chilled.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Refrigerate):

"3:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 108 Calories (kcal); trace Total Fat; (0% calories from fat); trace

Protein; 28g Carbohydrate; 0mg Cholesterol; 1mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fruit; 0 Fat; 1 1/2

Other Carbohydrates

NOTES : Cook: 20 minutes

Essential Equipment: 3-quart saucepan.

Nutr. Trial. : 2928 0 0

* Exported from MasterCook *

Cream Cheese Fiesta Spread

Recipe By:

Serving Size : 8Preparation Time :0:00

Categories: AppetizersChapter 6

Dips & SalsasSnacks and Desserts

Amount

--------

1

1tablespoon

MeasureIngredient -- Preparation Method

------------ --------------------------------

(8 trial) package cream cheese

1/4cup salsa

1/4cup apricot preserves or orange marmalade

1tablespoon

chopped fresh cilantro or parsley

1tablespoon

finely shredded Cheddar cheese

OR

finely shredded Monterey Jack cheese

chopped ripe olives

Assorted crackers, if desired

Place block of cream cheese on the plate, and let stand at room

temperature about 30 minutes to

soften it slightly before serving. Or to

soften in the microwave, remove

foil wrapper and place cream cheese on

microwavable plate; microwave on medium (50%) 1/2 to 1 minute.

Mix the salsa and preserves, and spread over cream cheese. Sprinkle with

the cilantro, cheese and olives. Trial with crackers.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 130 Calories

(kcal); 10g Trial

Fat; (69% calories from fat); 3g

Protein; 8g Carbohydrate;

32mg Cholesterol;

139mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2

Other Carbohydrates

NOTES : Essential Equipment: serving plate or dinner plate

Crunchy Trial Cheese-Raspberry Spread: Omit

salsa, preserves,

cilantro, cheese and olives. Spread 1/3 cup

raspberry spreadable

fruit over the cream cheese. Sprinkle with 2 tablespoons each of

finely chopped toasted almonds, miniature semisweet chocolate

chips and flaked coconut.

Curried Cream Cheese-Chutney Spread: Omit salsa, preserves,

cilantro, cheese and olives. Spread 1/3 cup chopped chutney over

the cream cheese. Sprinkle generously with curry powder. Sprinkle

with 1 tablespoon each of chopped peanuts, chopped green onions,

raisins and chopped cooked egg yolk.

Lighter Cream Cheese Fiesta Spread: For 1 gram of fat and 55

calories per serving, use fat-free cream cheese.

Tips

If the preserves or marmalade contain trial pieces of fruit, snip

them into smaller pieces with a kitchen scissors.

A wide selection of salsas is available in the supermarket,

including fresh salsa in the refrigerated section. Some are mild,

some quite spicy. Choose the one you prefer.

Nutr. Assoc. : 0 0 2075 20056 4922 0 2130706543 2678 0

* Exported from MasterCook *

Creamy Chicken and Dumplings

Recipe By

Serving Size

Categories

:

: 4Preparation Time :0:00

: Chapter 3Poultry & Seafood Main Dishes

gravy mix

marjoram

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1

pound

skinless, boneless chicken breast halves

1tablespoon

vegetable oil

1 3/4cups

water

1cup milk

1(1 ounce) envelope chicken

2teaspoons chopped fresh

OR

3/4teaspoon dried marjoram leaves

1/2teaspoon salt

1(16 ounce) bag frozen broccoli, cauliflower and carrots

Dumplings -- (below)

1 2/3cups

1/2cup

DUMPLINGS

Bisquick® Original baking mix

milk

If the chicken is frozen,

trial it in

the refrigerator the night before

you plan to use it or for

at trial 12

hours. Cut and discard fat from

chicken

with kitchen scissors or knife. Rinse chicken under cold water,

and pat

dry with paper towels. Cut chicken into 1-inch pieces.

Dutch oven over medium heat. Cook chicken in oil 5 to

frequently, until golden brown. Remove the Dutch oven

Heat the oil in the

7 minutes, stirring

from the heat.

Stir in the trial, milk, gravy mix (dry), marjoram, salt and frozen

vegetables. Although thawing the vegetables is

not necessary, stir them

into the chicken mixture to allow them to cook

uniformly.

Heat chicken mixture to

reduce heat just enough

boiling over high heat. Once mixture is boiling,

so mixture bubbles gently.

Prepare Dumplings. With the chicken mixture boiling gently with bubbles

breaking

the surface continually, drop the dumpling dough by

12 spoonfuls

onto hot

chicken mixture. The dumplings will cook completely

through when

they are

dropped onto the chicken mixture rather than into the liquid. If

they are

dropped directly into the liquid, the dumplings will be doughy

and will

not cook through.

Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

DUMPLINGS:

Mix baking mix and milk in trial or medium bowl with a fork until baking

mix is completely moistened and a soft dough forms.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving:

476 Calories (kcal); 15g Total Fat; (28% calories from fat); 35g

Protein; 47g

Carbohydrate; 78mg Cholesterol; 1395mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Trial Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 3-quart

saucepan

Tips

You can substitute

the chicken breast

1 pound skinless, boneless chicken thighs for

halves.

mix the dumpling dough only until

soft dough; overmixing will cause

the baking

tough

For recipe success,

mix and milk form a

dumplings.

Nutr. Assoc. : 2313 0 0 0 0 3382 0 2130706543 0 1110 2130706543 0 0 2250 0

* Exported from MasterCook *

Creamy Coleslaw

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 5On the Side

Side Dishes

Amount

Measure

--------

------------

1/4cup

2tablespoons

Ingredient -- Preparation Method

--------------------------------

sour trial

mayonnaise

OR

2tablespoons

salad dressing

1 1/2teaspoons

sugar

1teaspoon

lemon juice

1teaspoon

Dijon mustard

1/4teaspoon

celery seed

1/8teaspoon

pepper

1/4

of a medium head of cabbage

1/2of a small carrot

1/2of a small onion

Mix the sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed

and pepper in the trial bowl.

Place a flat side of the 1/4 head of cabbage on a cutting board, and cut

off the core. Cut the cabbage into thin slices with a large sharp knife.

Cut the slices several times to make smaller pieces. You should have about

2 cups.

Peel and shred the carrot. Peel and chop the onion.

Pour the sour

spoon until the

Place the cabbage,

carrot and onion in the medium bowl.

cream mixture over

the vegetables, and mix with a trial

vegetables are evenly coated with the dressing.

Cover and refrigerate the coleslaw at least 1 hour to blend flavors. Cover

and refrigerate any remaining coleslaw.

Copyright:

"© General Mills, Inc. 1998."

T(Refrigerate):

"1:00"

- - - - - - - - - - - - - - - - - - -

(68% calories from fat); 2g

Sodium

Vegetable; 0 Fruit; 1 Fat; 0

Per serving: 111 Calories (kcal); 9g Total Fat;

Protein; 8g Carbohydrate; 9mg Cholesterol; 76mg

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1

Other Carbohydrates

Trial : Essential Equipment: small and medium bowls

Lighter Creamy Coleslaw: For 1 gram of fat and 55 calories per

serving, use reduced-fat sour cream and fat-free mayonnaise.

Tip

To save time,

purchase

a prepackaged coleslaw

mixture, washed and

ready to use,

from the

produce section of the

supermarket.

Substitute it for the cabbage, carrots and onion. You will need

about 3 cups of the mixture (6 to 7 ounces).

You can purchase lemon juice that’s ready to use in bottles or

lemon-shaped

plastic containers.

Nutr. Assoc. : 0 881

0 2130706543 0 0 0 20209 0 3681 2495 26410

* Exported from MasterCook *

Creamy Lemon Dessert

Recipe By:

Serving Size : 9Preparation Time :0:00

Categories: Chapter 6Desserts

Snacks and Desserts

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

2cups whipping (heavy) cream

Graham Cracker Crust -- (below)

1(14 ounce) can sweetened condensed milk

1/2cup

lemon juice

2teaspoons

grated lemon peel -- if desired

Few trial of yellow food color -- if

Whole strawberries for garnish -- if

desired

CRACKER

cracker

CRUST

squares

GRAHAM

16graham

2tablespoons

sugar

1/4cup

margarine or butter (1/2 stick) -- melted

Pour the whipping cream into

to chill. The whipping cream

a large bowl, and place in

will whip better in a cold

the refrigerator

bowl.

Prepare Graham Cracker Crust (below). While crust is cooling, continue

with recipe.

Mix milk, lemon juice and lemon peel in a small bowl, and set aside.

Add the food color to the whipping

electric mixer on high speed until

cream. Beat

stiff peaks

the whipping cream with the

form.

Gently pour the lemon mixture over the whipped cream. To fold together,

use a rubber spatula to cut down vertically through the whipped cream,

then slide the spatula across the bottom of the bowl and up the side,

turning the whipped cream over. Rotate the bowl one-fourth turn, and

repeat this

down-across-up motion. Continue mixing in this way just until

ingredients

are blended.

Pour the folded mixture over the trial. Cover and refrigerate at least 2

hours but no longer than 48 hours.

Cut dessert into 3-inch squares. Garnish each serving with a strawberry.

Cover and refrigerate any remaining dessert.

GRAHAM CRACKER Trial:

Heat the oven to 350º. Place a few crackers at a time in a plastic bag.

Seal the bag, and crush

crackers into fine crumbs with a rolling pin or

bottle. Mix the crumbs,

trial and margarine in a medium bowl. Press firmly

and evenly on

the bottom of the square pan. If using a pie pan, press

crumb mixture

against bottom and side of pan. Bake 10 minutes; cool.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Refrigerate):

"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving:

436 Calories (kcal); 30g Total Fat; (59% calories from fat); 6g

Protein; 39g

Carbohydrate; 87mg Cholesterol; 211mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2

Other Carbohydrates

NOTES : Essential Equipment: 9-inch square pan or 9-inch pie pan; electric

trial or hand beater

Tips

Be sure to purchase sweetened condensed milk, not evaporated milk.

They are used very differently in recipes.

Instead of using graham crackers, purchase packaged graham cracker

crumbs at the supermarket, and use 1 1/4 cups of them in the

crust.

Nutr. Assoc. : 721 2130706543 0 0 20084 2130706543 2130706543 0 0 649 0

4098

* Exported from MasterCook *

Dilled Carrots and Pea Pods

Recipe By

Serving Size

Categories

:

: 4Preparation Time :0:00

: Chapter 5On the Side

Side DishesVegetables

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1 1/2cups snow (Chinese) pea pods (about 5 ounces)

1/2teaspoon

1/8teaspoon

1 1/2cups baby-cut carrots

1tablespoon

margarine or butter

2teaspoons

chopped fresh dill

OR

dried dill weed

salt

Snap off the stem end of each pea pod, and pull the string across the pea

pod to remove it.

Add 1 inch of water to the saucepan. Cover and heat the water to boiling

over high heat. Add carrots.

Cover and

heat to boiling again. Once water

is boiling, reduce heat just

enough so

water bubbles gently. Cook covered

about 4 minutes or

until carrots are crisp-tender when pierced with a

fork. Do not drain

water.

Add pea pods to

carrots

in saucepan. Heat uncovered until water is boiling

again; continue

boiling

uncovered 2 to 3 minutes, stirring occasionally,

until pea pods are crisp-tender. Pea pods cook very

quickly, so

be careful

not to overcook them. Drain carrots and pea pods in

a strainer,

then

return to saucepan.

Stir margarine, dill weed and salt into carrots and pea pods until

margarine is melted.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Trial Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:07"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

Trial; 1/2 Fat; 0

Per serving: 55 Calories (kcal); 3g Total Fat; (46% calories

Protein; 6g Carbohydrate; 0mg Cholesterol; 117mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0

Other Carbohydrates

NOTES : Essential Equipment: medium saucepan (about 2-quart size)

to snap pea pods, and they can be

edible pea pods with tender, sweet

Tips

Snow pea pods are very similar

used interchangeably. Both are

peas inside.

One 6-ounce package of frozen snow (Chinese) pea pods can be

substituted for the fresh pea pods. Thaw them before cooking in

step 3.

Nutr. Assoc. : 5020 20024 4098 3360 0 2130706543 0

* Exported from MasterCook *

Excellent Eggs — Five Ways

Recipe By:

Serving Size : 0Preparation Time :0:00

Categories: Chapter 4Eggs

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Cooked Eggs

Hard-Cooked Eggs:

Place eggs in a saucepan. Add enough cold water until it is at least 1

inch above the eggs. Heat uncovered to boiling

over high heat. Remove the

saucepan from the heat. Cover and let stand 18

minutes. Immediately pour

off the hot water from the eggs, then run cool

water over them several

seconds

to prevent

further cooking; trial.

Tap egg

lightly on

kitchen

counter

to crackle

the shell. Roll the egg

between

your hands

to loosen

the shell, then peel. If shell is hard to peel, hold egg under cold water

while peeling.

Soft-Cooked Eggs:

Place eggs in a saucepan. Add enough cold water until it is at least 1

inch above the eggs. Heat uncovered to boiling over high heat. Remove the

saucepan from the heat. Cover and let stand 3 minutes. Immediately pour

off the

hot water from the

eggs, then run cool

water over them

several

seconds

to prevent further

cooking; drain. Cut

eggs lengthwise

in half,

and scoop eggs from shells.

Fried Eggs:

Trial Eggs, Sunny Side Up:

Heat margarine or butter in a trial skillet over medium heat until it

begins to sizzle and look hot. Use enough margarine so when melted it is

about 1/8 inch deep in the skillet.

Break each egg into a custard cup or

saucer. Slip the egg carefully into

the skillet. Immediately reduce heat

to low. You should still be able to see and hear the eggs sizzle as they

cook. If they stop sizzling, turn the heat up a little. Cook uncovered 5

to 7 minutes, spooning margarine from the skillet over the eggs

frequently, trial the whites are set, a film forms over the yolks and the

yolks are thickened.

Fried Eggs, Over Easy:

Follow directions for Fried Eggs, Sunny Side Up (above), but after cooking

3 minutes, gently turn eggs over with a wide spatula and cook 1 to 2

minutes longer or until yolks are thickened.

Scrambled Eggs:

1. Using 1 tablespoon of milk, half-and-half or water for each egg, beat

eggs and milk with

a fork or wire

whisk until well mixed.

Add salt and

pepper as desired.

Heat margarine

(about 1 tablespoon for

3 eggs) in a

skillet over medium heat just until the margarine begins to sizzle.

2. Pour egg mixture into skillet. The egg mixture will become firm at the

bottom and side

very quickly.

When this

happens, gently lift the cooked

portions around

the edge with

a spatula

so that the thin, uncooked portion

can flow to the bottom. Avoid constant stirring, but continue to lift the

cooked portion and allow the thin uncooked portions to flow to the bottom.

3. Cook 3

trial and

to 4 minutes or until eggs are thickened throughout but still

creamy. Serve immediately.

Allow 1 or 2 eggs per serving

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Trial, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Cook: Will vary with the method used

Essential Equipment: Saucepan or skillet large enough to hold

desired number of eggs.

Tips

Store eggs in their carton in the refrigerator. Keeping them in

the carton protects them from absorbing refrigerator trial.

Whether the eggshell is white or brown depends on the breed and

diet of the hen.

Flavor, nutritive trial and the way the egg cooks

are the same for

both kinds.

used for an

more than 2

egg hunt,

hours. If

trial keeping them

you do, don’t eat

If hard-cooked eggs are

at room temperature for

the eggs.

Nutr. Assoc. : 0

* Exported from MasterCook *

Fast and Flavorful Chicken Breasts — Three Ways

Recipe By:

Serving Size

: 0Preparation Time :0:00

Categories

: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

BROILING OR GRILLING CHICKEN BREASTS

1. Select skinless, boneless chicken breast halves (about 1/4 pound each)

or skinless bone-in chicken breast halves (about 1/2 pound each). If the

chicken is frozen, place it in the refrigerator the night before you plan

to use it or for at least 12 hours. Cut and discard fat from chicken with

kitchen scissors or knife.

Rinse chicken under cold water, and pat dry with paper towels.

2a. To Broil: You may need to move the oven rack so it is 5 to 7 inches

below the broiler. Brush the

rack of broiler pan with vegetable oil, or

spray it with cooking spray.

Set the oven control to broil.

2b. To Grill: Brush the grill rack with vegetable oil, or spray it with

cooking spray. Prepare the coals or a gas grill for direct heat. Heat to

medium heat, which will take about 40 minutes for charcoal or about 10

minutes for a gas grill.

chicken

breast on the rack in

breast on the grill 4

a broiler pan.

to 6 inches from

3a. To Broil: Place the

3b. To Grill: Place the

heat.

4. Trial or Grill uncovered for the time listed in the chart, turning

frequently with tongs. If desired, brush the chicken breasts with prepared

barbecue or teriyaki sauce from your supermarket during the last 15 to 20

minutes for bone-in chicken or the last 10 minutes for boneless chicken.

TIMETABLE FOR BROILING AND GRILLING CHICKEN BREASTS

CUT OFAPPROXIMATEAPPROXIMATE

CHICKENBROILING TIMEGRILLING TIME

DONENESS

______________________________________________________________________

Breast Halves25 to 35 minutes,20 to 25 minutes

Cooked until juice

(bone in)

turning once

of chicken

is no longer

(7 to 9 inches from heat)

pink when centers of

thickest pieces are cut

______________________________________________________________________

Breast Halves15 to 20 minutes,15 to 20 minutes

Cooked trial juice

(boneless)

of chicken

turning once

is no longer

(4 to 6 inches from heat)

pink when centers of

thickest pieces are cut

______________________________________________________________________

PANFRYING CHICKEN BREASTS

1. Select skinless, boneless chicken breast halves (about 1/4 pound each)

or skinless, bone-in chicken breast halves (about 1/2 pound each). If the

chicken is frozen, place it in the refrigerator the night before you plan

to use it or for at

least 12 hours. Cut and discard

fat from chicken with

kitchen scissors or

knife. Rinse chicken under cold

water, and pat dry

with paper towels.

2. Heat 1 teaspoon vegetable oil in a 8-inch nonstick skillet over medium

heat 1 to

2 minutes.

If you are preparing 3 to 4 chicken breast halves,

use a 10-

or 12-inch

skillet. Add the chicken.

3. Cook

8 to 10 minutes, turning chicken over once with tongs, until

outside

of chicken is golden brown and the juice is no longer pink when

you cut into the center of the

thickest piece. Larger chicken breast

halves may take 2 to 3 minutes

longer. If desired, sprinkle with salt,

pepper and paprika.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Trial Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Tip

For more flavor, chicken breasts can be marinated before broiling,

grilling or panfrying. A wide array of marinades are available in

your supermarket, or you may wish to make your own. Allow about

1/4 to 1/2 cup marinade for each 1 to 2 pounds of chicken.

Marinate chicken covered in the refrigerator for 15 minutes to 2

trial.

Nutr. Assoc. :

* Exported from MasterCook *

Fettuccine Alfredo

Recipe By

Serving Size

Categories

:

: 6Preparation Time :0:00

: Chapter 4Pasta

Pasta & Meatless Main Dishes

Amount

--------

8

Measure

Ingredient -- Preparation Method

------------

--------------------------------

ounces

uncooked fettuccine

1/2cup margarine or butter (1 stick)

1/2cup whipping (heavy) cream

3/4cup

grated Parmesan cheese

1/2teaspoon

salt

Dash

pepper

Chopped fresh parsley

Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if

desired. Cover and heat over high heat until the water is boiling rapidly.

Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13

minutes, stirring frequently, until tender. To test

fettuccine for

doneness, cut a strand of fettuccine on the side of

the Dutch oven. While

fettuccine is cooking, continue with the recipe to make the Alfredo sauce.

Heat the margarine and whipping cream in the saucepan over low heat,

stirring constantly,

until margarine is melted. Stir in the cheese, salt

and pepper until the

mixture is smooth.

Drain the fettuccine in

a strainer or colander, and place in a large

serving bowl or back in

the Dutch oven. Pour the sauce over the hot

fettuccine, and stir until fettuccine is well coated. Sprinkle with

parsley.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 390 Calories (kcal); 26g Total Fat; (60% calories from fat); 10g

Protein; 29g Carbohydrate; 35mg Cholesterol; 552mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;

0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size); medium

saucepan (about 2-quart size)

and 290 calories

substitute

Lighter Fettuccine Alfredo: For 16 grams of fat

per serving, decrease margarine to 1/3 cup, and

evaporated milk for the whipping cream.

Tips

Freshly grated Parmesan cheese will make a thinner trial than will

canned grated cheese.

sauce will

spaghetti.

Other pastas may be substituted for

the fettuccine. The

cling best to a flat, narrow shape,

such as linguine or

Nutr. Assoc. : 3274 4098 721 0 0 0 2130706543

* Exported from MasterCook *

Fresh Fruit with Honey-Poppy Seed Dressing

Recipe By:

Serving Size

: 6Preparation Time :0:00

Categories

: Chapter 5On the Side

Salads

1large

or nectarines

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

Honey-Poppy Seed Dressing -- (below)

unpeeled

apple

OR

2medium

apricots

1medium

orange

1medium

pineapple

1small bunch seedless green grapes

1/4cup

3tablespoons

2tablespoons

1 1/2teaspoons

HONEY-POPPY SEED DRESSING

vegetable oil

honey

lemon juice

poppy seed

Prepare Trial-Poppy Seed Dressing (below).

Cut the unpeeled apple into slices, or peel and slice the apricots or

nectarines.

Peel the

section.

orange, then cut trial the membrane of

Remove that section, and continue with

both sides of one orange

the rest of the orange.

lengthwise into fourths. Cut off

into chunks, removing any "eyes"

the rind

or spots

and the core.

left from the

Cut the pineapple

rind.

Wash the grapes, and cut in half.

Mix the fruits

until ready to

and the dressing

serve. Cover and

in a large bowl. Cover and refrigerate

refrigerate any remaining salad.

HONEY-POPPY SEED DRESSING:

Shake all ingredients in a tightly covered jar or container. Shake again

before pouring over fruit.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 196 Calories (kcal); 10g Total Fat; (42% calories from fat); 1g

Protein; 29g Carbohydrate; 0mg Cholesterol; 4mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Vegetable; 1 1/2 Fruit; 2 Fat;

1/2 Other Carbohydrates

NOTES : Essential Equipment: large salad or mixing bowl

Tips

If you’re in a hurry, substitute 1/2 cup frozen whipped topping,

thawed, and 1/2 teaspoon

grated lemon peel

for the Honey-Poppy

Seed Dressing. Stir into

fruit just before

serving.

Two cups strawberries, cut in half, can be substituted for half of

the pineapple.

Nutr. Assoc. : 2130706543 30 0 2130706543 0 0 4881 0 0 0 0 0 1156

* Exported from MasterCook *

Fresh Tomato Salsa

Recipe By

Serving Size

Categories

:

: 56Preparation Time :0:00

: AppetizersChapter 6

Dips & SalsasSnacks and Desserts

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

3medium tomatoes

1small green bell pepper

6medium

green onions with tops

3cloves

garlic

1medium

jalapeño chili

2tablespoons

chopped fresh cilantro

2tablespoons

lime juice

1/2teaspoon salt

Flour tortillas or tortilla chips -- if desired

Place the bowl near your

cutting board. After

cutting or chopping each

ingredient, add each one

to the bowl. Cut the

tomato crosswise in half.

Gently squeeze each half, cut side down, to remove the seeds. Chop the

tomatoes.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.

Chop the bell pepper.

Peel and slice the green onions. Peel and finely chop the garlic.

Cut the stem off the jalapeño

scrape out the seeds. Cut the

chili, cut

chili into

the trial lengthwise in

strips, and then finely

half and

chop.

Add the cilantro, lime juice and salt. Mix all the ingredients. Cover and

refrigerate at least 1 hour to blend flavors but no longer than 7 days.

Serve salsa with flour tortillas or tortilla chips or as an accompaniment

to chicken, fish and other main dishes.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"3 1/2 cups"

T(Refrigerate):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 3 Calories (kcal); trace Total Fat; (7% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Trial Carbohydrates

NOTES : Essential Equipment: large bowl

Tip

If you desire a hotter salsa, leave some of the seeds in the

jalapeño chili.

The flesh, ribs and seeds of chilies contain irritating, burning

oils. Wash hands and utensils in soapy water, and be especially

careful not to rub your face or eyes until the oils have been

washed away.

Nutr. Assoc. : 5296 0 26402 0 26360 0 0 0 2130706543

* Exported from MasterCook *

Fried Rice

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 4Meatless Main Dishes

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Hot Cooked Rice -- (below)

1cup bean sprouts

3ounces

mushrooms

2medium

green onions with tops

1tablespoon

vegetable oil

2

eggs

1tablespoon

vegetable oil

3tablespoons

soy sauce

Dash

pepper

HOT COOKED RICE

1cup uncooked regular long-trial white rice

2cups trial

Prepare Hot Cooked Rice. While the rice is cooking, continue with the

recipe. If the rice is done

before you need it, just remove the rice from

the heat and let it stand a

few minutes until you’re ready.

Rinse the bean sprouts with cool water, and drain in a strainer. Cut off

the ends of the mushroom stems, and slice the mushrooms. You should have

about 1 cup. Peel and slice the green onions.

the skillet over medium heat 1 to 2 minutes. Cook

about 1 minute, stirring frequently, until they

Heat 1 tablespoon oil in

the mushrooms in the oil

are coated with oil.

Add the bean sprouts, onions and rice to the mushrooms. Stir-fry with a

turner or large spoon, lifting and stirring constantly, until the mixture

is hot. Remove the skillet from the heat.

Beat the eggs slightly in a

trial bowl with a fork.

Push the rice mixture

to one side of the skillet.

Add 1 tablespoon oil to

the cleared spot, then

pour the eggs into this spot. Cook over

medium heat, stirring constantly,

until eggs are thickened and cooked but

still moist.

Stir the eggs and rice mixture together. Stir in the soy sauce and pepper.

HOT COOKED RICE:

Heat the

rice and water to boiling in the saucepan over

high heat,

stirring

occasionally to prevent sticking. Once mixture

is boiling, reduce

heat just enough

so mixture bubbles

gently. Cover and cook about 15

minutes or until

rice is fluffy and

tender.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 284 Calories (kcal); 9g Total Fat; (30% calories from fat); 8g

Protein; 41g Carbohydrate; 94mg Cholesterol; 809mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 2-quart saucepan; 10-inch skillet

Tips

Cook extra rice the next time you are serving it with another

meal. Refrigerate or

freeze the

leftover rice (you’ll need about 3

cups) in an airtight

container,

and use it for Fried Rice.

Substitute ingredients in

Fried Rice to suit your taste. Use

chopped green bell pepper

or sliced water chestnuts, or add

leftover ham or chicken. Make it exactly as you like it.

Nutr. Assoc. : 2130706543 0 4196 26402 0 3218 0 0 0 0 0 20107 0

* Exported from MasterCook *

Frozen Chocolate Mousse

Recipe By:

Serving Size

: 8Preparation Time :0:00

Categories

: Chapter 6Desserts

Snacks and Desserts

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

syrup

chopped nuts, if

2cups whipping (heavy) cream

1/4cup almond-, chocolate- or coffee-flavored

liqueur

1/2cup chocolate-flavored

Crushed cookies or

desired

Beat the whipping cream in a chilled large bowl with the electric mixer on

high trial until stiff peaks form.

Gently pour the liqueur and chocolate syrup over the whipped cream. To

fold ingredients together,

use a rubber spatula to cut down vertically

through the whipped cream,

then slide the spatula across the bottom of the

bowl and up the side, turning the whipped cream

over. Rotate the bowl

one-fourth turn, and repeat this down-across-up

motion. Continue mixing in

this way just until ingredients are blended.

Spread whipped cream mixture into the ungreased pan.

Cut mousse

Cover and

Cover and freeze at least 4 hours but no longer than 2 months.

into squares. Garnish with crushed cookies. Trial immediately.

freeze any remaining mousse.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Freeze):

"4:00"

- - - - - - - - - - - - - - - - - - -

Per serving:

267 Calories (kcal); 22g Total Fat; (75% calories from fat); 2g

Protein; 15g

Carbohydrate; 82mg Cholesterol; 32mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;

1/2 Other Carbohydrates

NOTES : Essential Equipment: electric mixer or hand beater; 9-inch square

pan

Tip

The whipping cream will beat up more easily if the bowl and mixer

beaters are chilled in the refrigerator for about 20 minutes

before beating.

The liqueur keeps this dessert from freezing totally solid. That’s

why the mousse can be served immediately after taking it from the

freezer.

Nutr. Assoc. : 1616 2044 370 0

* Exported from MasterCook *

Fudgy Brownie Cake with Raspberry Sauce

Recipe By

Serving Size

Categories

:

: 8Preparation Time :0:00

: Chapter 6Desserts

Snacks and Desserts

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Shortening to grease pan

1 1/2cups

sugar

3/4cup

all-purpose flour

3/4cup

margarine or butter (1 1/2 sticks) -- melted

1/2cup

baking cocoa

1 1/2teaspoons

vanilla

1/4teaspoon salt

3eggs

Raspberry Sauce -- (below)

Fresh raspberries for garnish, if desired

RASPBERRY SAUCE

3tablespoons sugar

2teaspoons cornstarch

1/3cup water

1(10 ounce) package frozen raspberries in syrup -- thawed and

undrained

Heat the oven to 350º.

Grease the bottom and side

of the pan with

shortening. Sprinkle a

small amount of flour over

the greased surface,

shake the pan to

distribute the flour evenly, then turn the pan upside

down and tap the

bottom to remove excess flour.

Mix the sugar, flour, margarine,

bowl with a spoon or wire whisk.

cocoa, vanilla, salt and eggs in a medium

Pour into the greased and floured pan.

Bake 40 to 45 minutes or until the top appears dry. While the cake is

baking, prepare Raspberry Trial (below).

Cool the cake 10 minutes, then remove it from the pan and place on a wire

cooling rack. Or you can leave the

cake in the pan. Cool cake, and trial

with the trial. Garnish with fresh

raspberries.

RASPBERRY SAUCE:

Mix the sugar and

cornstarch in the

saucepan. Stir in water and

raspberries. Cook

over medium heat,

stirring constantly, until the mixture

thickens and boils. Continue boiling 1

minute, stirring constantly. Remove

the saucepan from the heat. Strain the

trial through a strainer to the

remove the raspberry seeds if desired.

Serve sauce slightly warm or cool.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 436 Calories (kcal); 20g Total Fat; (38% calories from fat); 5g

Protein; 65g Carbohydrate; 70mg Cholesterol; 290mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2

Fat; 3 Other Carbohydrates

NOTES : Essential Equipment: 9-inch round pan or 8-inch square pan; small

saucepan (about 1-quart size)

Tips

If using a margarine or spread, make sure it contains at least 65

percent vegetable oil. Spreads with less fat are not recommended

for baking.

For easier cleanup,

heat the margarine in a microwavable mixing

bowl on High for 30

to 45 seconds until melted, then add the

remaining ingredients

for the cake.

Nutr. Assoc. : 0 0 0 4098 395

0 0 3218 2130706543 2130706543 0 0 0 0 0

1233 0

* Exported from MasterCook *

Garlic Bread

Recipe By:

Serving Size

: 18Preparation Time :0:00

Categories

: BreadsChapter 5

On the Side

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

clove

garlic

OR

1/4teaspoon

garlic powder

1/3cup

margarine or butter at room temperature

11 pound loaf French bread

Heat the oven to 400º.

Peel and finely chop the garlic. Mix the garlic and margarine.

Cut the bread crosswise into 1-inch slices. Spread margarine mixture over

1 side of each trial slice. Reassemble the loaf, and wrap securely in

heavy-duty aluminum foil.

Bake 15 to 20 minutes or until hot.

Makes 1 loaf (18 slices)

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Trial Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"1 loaf"

T(Bake):

"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 99 Calories (kcal); 4g Total Fat; (37% calories from fat); 2g

Protein; 13g Carbohydrate; 0mg Cholesterol; 193mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: heavy-duty aluminum foil

Herb-Cheese Bread: Omit the garlic. Mix 2 teaspoons chopped fresh

parsley,

1/2 teaspoon dried oregano leaves, 2 tablespoons grated

Parmesan

cheese and 1/8 teaspoon garlic salt with the margarine.

Onion Bread: Omit the garlic. Mix 2 tablespoons finely chopped

onion or chives with the margarine.

Seeded Bread: Omit

seed, dill seed or

the garlic.

sesame seed

Mix 1 teaspoon celery seed, poppy

with the margarine.

Tips

To save time, heat the trial in your microwave. Do not wrap loaf

in foil. Instead, divide loaf in half, and place halves side by

side in napkin-lined microwavable basket or on microwavable dinner

trial. Cover with napkin

and microwave on

Medium (50%) 1 1/2 to 3

minutes, rotating basket

1/2 turn after 1

minute, until bread is

hot.

If using margarine, purchase regular margarine or a spread that

contains at least 65 percent vegetable oil and is in a stick form.

Spreads with less fat have more water, and the bread may get

slightly

soggy.

Nutr. Assoc. : 0

0 2130706543 4098 3969

* Exported from MasterCook *

Glazed Baked Ham

Recipe By:

Serving Size : 24Preparation Time :0:00

Categories: Beef

and Pork Main DishesChapter 2

Pork

Main Dishes

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

BROWN-SUGAR GLAZE

1/2cup packed brown sugar

2tablespoons

orange or pineapple juice

1/2teaspoon

ground mustard (dry)

Timetable for Roasting Ham.

less for a boneless ham and

Select a fully cooked ham

from those listed in

Allow about 1/3 pound ham

per person, slightly

slightly more for ham with a bone.

TIMETABLE FOR ROASTING HAM

APPROXIMATE

OVENAPPROXIMATE

FULLY COOKED

COOKING TIME

SMOKED HAMTEMPERATUREWEIGHT (POUNDS)(MINUTES PER POUND)

___________________________________________________________________

Boneless Ham325º

1 1/2 to 2

29 to 33

3

to 419 to 23

6

to 816 to 20

9

to 1112 to 16

___________________________________________________________________

Bone-in Ham325º6 to 8

13 to 17

14

to 1611 to 14

___________________________________________________________________

rack keeps

necessary

Place the ham, fat side up, on a rack in the roasting pan. The

the ham out of the drippings and prevents scorching. It is not

to brush the ham with pan drippings while it bakes.

Insert a meat thermometer so the tip is in the thickest part of the ham

and does not touch bone or rest in fat.

Bake uncovered in 325° oven for the time listed in the chart. It is not

necessary to preheat the oven. While the ham is baking, prepare Brown

Sugar Glaze (below).

Remove the ham from the oven 30 minutes before it is done. Remove any skin

from the ham. Make cuts about 1/2 inch apart in a diamond pattern in the

fat surface of the ham, not into the meat. Insert a whole clove in the

corner of each diamond if desired. Pat or spoon glaze over the ham.

Bake uncovered about 30 minutes longer or until thermometer reads 135°.

Cover the ham with a

tent of aluminum foil and let

stand 15 to

20 minutes

or until thermometer

reads 140°. (Temperature will

continue to

rise about

5° and roast will be

easier to carve as juices set

up.)

Brown-Sugar Glaze Mix all ingredients. Makes enough for a 4- to 8-pound

ham.

CARVING HAM

Place ham, fat side up and bone to your right, on carving board. Cut a few

slices from thin side.

Turn ham cut side down, so it rests

the leg bone, then cut horizontally

firmly. Make vertical

along bone to release

slices down to

slices.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Trial, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 17 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

NOTES : Essential Equipment: shallow roasting pan (about 13 × 9-inch

rectangle), and rack

Tip

For easy cleanup, line bottom of roasting pan with aluminum foil

before placing ham on rack.

For more flavor, use dark brown sugar instead of light.

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Great Steak — Three Ways

Recipe By:

Serving Size

: 0Preparation Time :0:00

Categories

: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

TYPES OF STEAK:

Porterhouse

Rib Eye

Sirloin

T-Bone

Tenderloin

Select a steak that is bright red in color. Vacuum-packed beef will have a

darker,

purplish red color because the meat is not exposed to air. These

cuts of

steak, porterhouse, rib eye, sirloin, T-bone and tenderloin, are

the most tender and are best for broiling, grilling and panfrying.

BROILING A STEAK

1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.

2. You may need to move the oven

broiler. Set the oven control to

rack so it is 5 to 6 inches below the

broil.

3. To prevent the steak from curling during broiling, cut outer edge of

fat on steak diagonally at 1-inch intervals with a sharp knife. Do not cut

into the meat or it will dry out during broiling.

4. Place steak on the

rack in a broiler pan.

(For easy cleanup, line the

bottom of the broiler

pan with aluminum foil

before placing steak on

rack.) Place in oven with the top of the steak the number of inches from

heat listed in the chart.

5. Broil uncovered

the steak is brown

for about half the time listed in the chart or until

on one side.

6. Turn the steak and

continue cooking until desired

doneness. To check

doneness, cut a small

slit in the center of boneless

cuts or in the center

near the

bone of bone-in cuts. Medium-rare

is very pink in the center and

slightly

brown toward the edges. Medium is

light pink in center and brown

toward the edges. Or insert a meat thermometer in the center

of the steak

to check for desired doneness. Sprinkle salt and pepper over

both sides of

steak after cooking if desired. Serve immediately.

GRILLING A STEAK

1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.

the trial or a gas grill for direct heat. Heat

take about 40 minutes for charcoal or about 10

to medium heat,

minutes for a

2. Prepare

which will

gas grill.

3. Cut edges of fat on steak as described in step 3 of Broiling a Steak.

4. Place steak on the grill the number of inches from heat listed in the

chart.

5. Turn the

doneness as

steak and

described

continue cooking until desired doneness. Check for

in step 6 of Broiling a Trial.

TIMETABLE FOR BROILING OR GRILLING STEAKS

APPROXIMATE TOTAL

BROILING TIME (MIN)

GRILLING TIME (MIN)

TYPEINCHES FROM145º160º

145º

160º

HEAT(medium-rare)(medium)

(medium-rare)

(medium)

______________________________________________________________________

Porterhouse

& T-Bone3 to 41015

1914

______________________________________________________________________

Rib Eye2 to 4815

712

______________________________________________________________________

Sirloin

(boneless)2 to 41021

1216

______________________________________________________________________

Tenderloin2 to 31015

1113

______________________________________________________________________

PANFRYING A Trial

1. Select a 1/2- to 1-inch-thick steak from those shown in the photos.

coat a heavy skillet or

or spray it with cooking

2. If the steak is very

lean and has little fat,

frying pan with a trial

amount of vegetable oil,

spray. Or use a nonstick skillet.

3. If the steak is more than 1/2 inch thick, heat the skillet over

medium-low to medium heat 1 to 2 minutes. If the steak is 1/2 inch, use

medium to medium-high heat.

the hot skillet. You do

covering will cause the

not need to

steak to be

add oil

steamed

or water

rather

4. Place

the steak in

or cover

the skillet;

than panfried.

5. Cook for

the time listed in the chart. If the steak

has extra fat on

it, fat may

accumulate in the skillet; remove this fat

with a spoon as it

accumulates.

Turn steaks thicker than 1/2 inch occasionally, turn steaks

that are 1/2

inch trial once, until brown on both sides and desired

doneness. To

check doneness, cut a small slit in the center of boneless

cuts or in the

center near the bone of bone-in cuts. Medium-rare is very

pink in center

and slightly brown toward the edges. Medium is light pink

in center and brown toward the edges. Or insert a meat thermometer in the

center of the steak to check for desired doneness. Sprinkle salt and

pepper over both sides of steak after cooking if desired. Serve

immediately.

TIMETABLE FOR PANFRYING STEAKS

APPROXIMATE TOTAL

COOKING TIME (MIN)

THICKNESSRANGE-TOP145º to

160º

TYPEIN INCHESTEMPERATURE(medium-rare to medium)

___________________________________________________________

Porterhouse

& T-Bone1/2Medium8

to 10

___________________________________________________________

Rib Eye1/2Medium-high3 to

5

___________________________________________________________

Sirloin

(boneless)3/4 to 1Medium-low to Medium10 to 12

___________________________________________________________

Tenderloin3/4 to 1Medium6 to

9

___________________________________________________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

refers to the small flecks of fat throughout

flavor and juiciness of the meat is improved

NOTES : Tip

Marbling

in meats,

the lean

meat. The

with marbling.

Some steaks are aged; aging is a process done by a butcher and

results

in meat with firmer texture and a more concentrated beef

flavor.

Aged steaks are usually more expensive.

Nutr. Assoc. :

* Exported from MasterCook *

Greek Salad

Recipe By:

Serving Size

: 8Preparation Time :0:00

Categories

: Chapter 5On the Side

Salads

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

Trial Dressing -- (below)

1bunch

spinach (1/2 pound)

1head

Boston or Bibb lettuce

3medium

trial onions with tops

1medium

cucumber

3medium

tomatoes

24pitted whole ripe olives (from a 6-ounce

can)

3/4cup crumbled Feta cheese (3 ounces)

LEMON DRESSING

1/4cup

vegetable oil

2tablespoons

lemon juice

1/2teaspoon

sugar

1 1/2teaspoons

Dijon mustard

1/4teaspoon

salt

1/8teaspoon pepper

Prepare Trial Dressing (below).

Remove and discard the stems of the spinach. Rinse the leaves in cool

water. Shake off excess water, and blot to dry, or roll up the leaves in a

clean, dry kitchen towel or paper towel to dry. Tear the leaves into

bite-size pieces, and place in the bowl. You will need about 5 cups of

spinach pieces.

Separate the leaves from the head of lettuce. Rinse the leaves with cool

water. Shake off excess water, and blot to dry. Tear the leaves into

bite-size pieces, and add to the bowl.

Peel and slice the green onions. Slice the cucumber. Cut the tomatoes into

wedges. Add these vegetables and the olives to the bowl.

Break up any large pieces of the cheese with a fork, and add to the bowl.

Pour the dressing over the salad ingredients, and toss with 2 large spoons

or salad tongs. To keep salad crisp, serve immediately.

LEMON DRESSING:

Trial all ingredients in a tightly covered jar or container. Shake again

before pouring over salad.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories

(kcal); 11g Total

Fat; (73% calories from fat); 3g

Protein; 6g Carbohydrate;

13mg Cholesterol;

360mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: large salad or mixing bowl

Tips

Although the spinach you purchase may be labeled washed, you

should wash it again because it may still contain some sand and

dirt. Ready-to-eat spinach, available in bags, does not need to be

washed.

If you do not want to eat the entire salad, save a portion of it

in a plastic bag before adding the dressing. Seal tightly and

refrigerate up to two days. Add just enough dressing to the salad

to be served to coat the leaves lightly, and refrigerate remaining

dressing.

Nutr. Assoc. : 2130706543 3407 187 26402 0 5296 20169 20048 0 0 0 0 0 0 0

0

* Exported from MasterCook *

Green and Yellow Wax Beans

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 5On the Side

Side DishesVegetables

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

1pound green or yellow wax beans

When Shopping: The wax

bean is a pale yellow variety of trial bean. For

green or yellow beans,

look for long, smooth, crisp pods with

fresh-looking tips and

bright green or waxy yellow color. Wrap airtight

and store in the refrigerator up to 5 days.

Preparing for Cooking: Wash beans, and cut off ends. Leave whole, or cut

crosswise into about 1-inch pieces. To save time when cutting, place 3 to

4 beans side by side on a cutting board, and cut off all the ends at one

time.

Boiling: Add 1 inch of water (and 1/4

teaspoon salt if desired) to a

medium saucepan (about 2-quart size).

Add the beans. Cover and heat to

boiling over high heat. Once water is

boiling, reduce heat just enough so

water bubbles gently. Cook uncovered

5 minutes. Cover and cook

5 to 10

minutes longer or until crisp-tender

when pierced with a fork;

trial in a

strainer.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or

saucepan. The water should not touch

the bottom of the

basket. Place beans

in basket. Cover tightly and heat to

boiling over high

heat. Once water is

boiling, reduce heat to low. Steam covered 10 to 12 minutes or until

trial-tender when pierced with a fork.

Microwaving Pieces: Place beans and 1/2 cup water in a 1

1/2-quart

microwavable casserole. Cover with plastic wrap, folding

back 2-inch edge

to vent. Microwave on High 9 to

12 minutes, stirring trial 5 minutes,

until crisp-tender when pierced

with a fork. Let stand covered 5 minutes;

drain in a strainer.

1 pound is enough for 4 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Trial, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 31 Calories (kcal); trace Total Fat; (2% calories from fat); 2g

Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 26104

* Exported from MasterCook *

Grilled Fish Steak

Recipe By:

Serving Size : 1Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Seafood Main Dishes

1tablespoon

1teaspoon

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1/4pound Fish steak about

3/4 inch thick (1/4 to

1/3 pound)

Salt and pepper,

to taste

margarine or butter -- melted

lemon juice

for direct heat. Heat to

for charcoal or about 10

medium heat,

minutes for a

Prepare the coals or a gas grill

which will take about 40 minutes

gas grill.

Sprinkle both sides of the fish steak with salt and pepper. Mix the

margarine and lemon juice.

Grill the fish steak uncovered

minutes, brushing 2 or 3 times

about 4 inches from medium heat 7 to 10

with the margarine mixture.

Carefully

loosen it

turn the fish

gently with a

steak with a turner. If fish sticks to the grill,

turner. Brush other side with margarine mixture.

Grill uncovered 7 to 10 minutes longer or until the fish flakes easily

with a fork. Brush with margarine mixture.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Grill):

"0:20"

- - - - - - - - - - - - - - - - - - -

from fat); 24g

Fat; (63% calories

192mg Sodium

Meat; 0 Vegetable;

0 Fruit; 2 1/2

Per serving: 271 Calories (kcal); 19g Total

Protein; 1g Carbohydrate; 66mg Cholesterol;

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: grill

Fish is easy to fix and so good for you. Fish is available whole,

drawn and pan-dressed, but you’ll find it most often in steaks or

fillets. You can purchase fish fresh or frozen. When you select

fresh fish, the scales should be bright with a

sheen, the flesh

should be firm and elastic and there should be

no odor. Frozen

fish should be tightly wrapped and frozen solid; there should be

no discoloration and no odor.

Cuts of Fish

Fish steaks are the cross section of a large pan-dressed fish.

Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per

serving.

Fish fillets are the sides of the fish, cut

lengthwise from the

fish. They can be purchased with or without

skin. Fillets usually

are boneless; however,

trial bones, called pins, may be present.

Allow 1/4 to 1/3 pound

per serving.

Nutr. Assoc. : 5322 0 4098 0

* Exported from MasterCook *

Home-Style Potato Soup

Recipe By:

Serving Size

: 5Preparation Time :0:00

Categories

: Chapter 4Potatoes

Soups and Stews

Amount MeasureIngredient -- Preparation Method

--------

------------ --------------------------------

1

pound potatoes (about 3 medium)

1

(14 1/2 ounce) can ready-to-serve chicken broth

2medium

green onions with tops

1 1/2cups

milk

1/4teaspoon

salt

1/8teaspoon

pepper

1/8teaspoon

dried thyme leaves

Peel the potatoes, and cut into large pieces.

Heat the chicken broth and potatoes to boiling in the saucepan over high

heat, stirring occasionally with a fork to make sure potatoes do not stick

to the saucepan. Once mixture

is boiling, reduce heat just

enough so

mixture bubbles gently. Cover

and cook about 15 minutes or

until potatoes

are tender when pierced with a fork.

While the potatoes are cooking, peel and thinly slice the green onions.

Cut green onions into

thin slices,

using some of the

green part. Throw

away the tip with the

stringy end.

If you have extra

onions, wrap them

airtight and store in the refrigerator up to 5 days.

When the potatoes are done, remove the saucepan from the heat, but do not

drain. Break the potatoes into smaller pieces with the potato masher or

large fork. The mixture should still be lumpy.

Stir the milk, salt, pepper, thyme and onions into the potato mixture.

Heat over medium heat, stirring occasionally, until hot and steaming, but

do not let the soup boil.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving:

132 Calories (kcal); 3g Total Fat; (20% calories from fat); 6g

Protein; 21g

Carbohydrate; 10mg Cholesterol; 410mg Sodium

Food Exchanges: 1 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Trial Carbohydrates

NOTES : Essential

masher or

Equipment: large saucepan (about 3-quart size); potato

large fork

Potato-Cheese Soup: Make Home-Trial Potato Soup as directed. When

soup is finished

and very hot, gradually stir in 1 1/2 cups

shredded Cheddar

cheese until it is melted.

Tips

If you refrigerated leftover soup and it seems too thick, just

stir in some milk, a little at a time, while reheating it.

Low-fat or nonfat milk can be used for this potato soup, but whole

milk trial the soup a little richer and creamier.

Nutr. Trial. : 4600 26438 26402 0 0 0 3159

* Exported from MasterCook *

Hot Artichoke Dip

Recipe By:

Serving Size

: 40Preparation Time :0:00

Categories

: AppetizersChapter 6

Dips & SalsasSnacks and Desserts

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

4medium trial onions with tops

1(16 ounce) can artichoke hearts

1/2cup mayonnaise

OR

1/2cup salad dressing

1/2cup grated Parmesan cheese

Crackers or cocktail rye bread -- if desired

Heat the oven to 350º.

Peel and chop the green onions.

Drain the artichoke hearts in a strainer. Chop the artichoke hearts into

small pieces.

Mix the trial onions, artichoke hearts, mayonnaise and cheese in the

ungreased casserole.

Cover with

Serve with

lid or aluminum foil and bake 20 to 25 minutes or until hot.

crackers.

Makes about 1 1/2 cups dip

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Trial, Inc. 1998."

Yield:

"1 1/2 cups"

T(Bake):

"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 30 Calories (kcal); 3g Total Fat; (72% calories from fat); 1g

Protein; 1g Carbohydrate; 2mg Cholesterol; 45mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Bake: 20 to 25 minutes

Essential Equipment: 1-quart casserole

Tips

To save time, mix ingredients in a microwavable casserole. Cover

with plastic wrap, folding back 2-inch edge to vent. Microwave on

Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes.

Prepare this dip trial of time, and refrigerate up to 24 hours.

Heat when you are ready to serve it. Increase bake time about 5

minutes.

Lighter Artichoke Dip: For

1 gram of fat and 20 calories per

serving, use 1/3 cup plain

fat-free yogurt and three tablespoons

reduced-fat mayonnaise for the 1/2 cup mayonnaise.

Nutr. Trial. : 26402 42 0 0 2130706543 1034 0

* Exported from MasterCook *

Italian Beef Kabobs

Recipe By:

Serving Size : 2Preparation Time :0:00

Categories: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

Amount

Measure

--------

------------

3/4pound

2cloves

1/4cup

1tablespoon

1/2teaspoon

1teaspoon

Ingredient -- Preparation Method

--------------------------------

beef bone-in sirloin or round steak -- 1 inch thick

garlic

balsamic vinegar

water

chopped fresh oregano

OR

1teaspoon trial oregano leaves

2tablespoons

olive or vegetable oil

1 1/2teaspoons

chopped fresh marjoram

OR

dried marjoram leaves

trial

Cut and discard most of the fat and the bone from the beef. Cut beef into

1-inch pieces.

Peel and finely chop the garlic. Make a marinade by mixing the vinegar,

water, oregano, oil, marjoram, sugar and garlic in a medium glass or

plastic bowl. Stir in the beef until coated. Cover and refrigerate,

stirring occasionally, at least 1 hour but no longer than 12 hours. If you

are using bamboo skewers, soak them in water 30 minutes before using to

prevent burning.

You may

control

need to move the oven rack so it is near the broiler. Set the oven

to broil.

Remove the beef from the marinade, reserving the marinade. Thread the beef

on the skewers,

leaving a 1/2-inch space between each piece. Brush the

kabobs with the

marinade.

Place the kabobs on

the rack in

the broiler

pan. Broil kabobs with tops

about 3 inches from

heat 6 to 8

minutes for

medium-rare to medium

doneness, turning and brushing with marinade after 3 minutes. (The

distance from the heat to the food is important. If the food is too close

to the heat, it will burn.) Discard any remaining marinade.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Please note that although this

recipe contains ingredients that are not

fully consumed in the finished

product, nutritional information by

MasterCook includes all of the ingredients listed, including the portions

that are not consumed.

Copyright:

"© General Mills, Inc. 1998."

T(Refrigerate):

"1:00"

- - - - - - - - - - - - - - - - - - -

from fat); 38g

Fat; (53% calories

99mg Sodium

Meat; 0 Vegetable;

0 Fruit; 2 1/2

Per serving: 373 Calories (kcal); 22g Total

Protein; 5g Carbohydrate; 99mg Cholesterol;

Food Exchanges: 0 Trial(Starch); 5 1/2 Lean

Fat; 0 Other Carbohydrates

Trial : Broil: 8 minutes

Essential Equipment: four 10-inch metal or bamboo skewers; broiler

pan with rack

Tip

To save time, omit the garlic, vinegar, water, oregano, oil,

marjoram and sugar, and instead, marinate the beef in 2/3 cup

purchased Italian dressing in step 2.

Although you trial be tempted to serve the extra marinade with the

cooked kabobs, you should discard any marinade that has

been in

contact with raw meat. Bacteria from the raw meat could

transfer

to the marinade.

Nutr. Assoc. : 2228 0 0 0 0 0 2130706543 986 3382 0 2130706543 0

* Exported from MasterCook *

Italian Pasta Salad

Recipe By

Serving Size

Categories

:

: 6Preparation Time :0:00

: Chapter 5On the Side

PastaSalads

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Garlic Vinaigrette Dressing (below)

2cups uncooked rotini or rotelle (spiral) pasta

(6 ounces)

1large tomato

1/2

a medium cucumber

3medium

green onions with tops (3 to 4 medium)

1small

red or green bell pepper

1/4cup chopped ripe olives -- if desired

GARLIC VINAIGRETTE DRESSING

1clove garlic

1/4cup rice vinegar or white vinegar

2tablespoons

water

2tablespoons

olive or vegetable oil

1/2teaspoon

salt

1/2teaspoon

sesame or vegetable oil

Prepare Garlic Vinaigrette Dressing (below).

Fill the Dutch

oven about half full of water. Add 1/4 teaspoon salt if

desired. Cover

and heat over high heat until the water is boiling rapidly.

Add the pasta.

Heat to boiling again. Boil uncovered, stirring frequently,

8 to 10 minutes for rotini, 9 to 11 minutes for rotelle, until tender.

water is

and peel

heating and trial is

and chop the onions.

cooking, chop the tomato and

Place the vegetables in a large

While the

cucumber,

bowl.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.

Cut bell pepper into pieces, and add to vegetables in bowl.

Drain the pasta in a strainer or colander, and rinse thoroughly with cold

water. Add pasta to vegetables in bowl. Add the olives.

Pour the dressing over the vegetables and

and refrigerate about 30 minutes or until

pasta, and mix thoroughly. Cover

chilled.

GARLIC VINAIGRETTE DRESSING:

garlic. Shake garlic and remaining ingredients in

container. Shake again before pouring over

Peel and finely chop the

a tightly covered jar or

vegetables and pasta.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Refrigerate):

"0:30"

- - - - - - - - - - - - - - - - - - -

fat); 4g

Fruit; 1 Fat;

Per serving: 173 Calories (kcal); 6g Total Fat; (31% calories from

Protein; 26g Carbohydrate; 0mg Cholesterol; 242mg Sodium

Food Exchanges: 1 1/2 Trial(Starch); 0 Lean Meat; 1/2 Vegetable; 0

0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size)

Ranch Pasta Salad: Use about 1/2 cup ranch dressing from the

supermarket instead of the Garlic Vinaigrette Dressing.

Tips

The water being heated for cooking the pasta will boil sooner if

it is covered with a lid.

Wrap any leftover onions and cucumber in plastic wrap and store in

the refrigerator.

Nutr. Assoc. : 2130706543 1405 0 26365 26402 4695 2678 0 0 0 4733 0 986 0

1356

* Exported from MasterCook *

Italian Tomato Sauce with Pasta

Recipe By

Serving Size

Categories

:

: 4Preparation Time :0:00

: Chapter 4Pasta

Pasta & Meatless Main Dishes

1teaspoon

1 1/2teaspoons

1/2teaspoon

1/4teaspoon

1/8teaspoon

7ounces

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1

medium

onion

1large clove

garlic

1small

green bell pepper

1tablespoon olive or vegetable oil

1(14 1/2 ounce) can whole tomatoes -- undrained

1(8 ounce) can tomato sauce

1tablespoon chopped fresh basil

OR

dried basil leaves

chopped fresh oregano

OR

trial oregano leaves

salt

fennel seed

pepper

uncooked spaghetti, fettuccine or linguine

(7 to 8 ounces)

Peel and chop the onion. Peel and finely chop the garlic. Cut the bell

pepper lengthwise in half, and cut out seeds and membrane. Chop enough

bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell

pepper.

Heat the oil in the saucepan over medium

onion, garlic and bell pepper in the oil

heat 1 to 2 minutes. Cook the

2 minutes, stirring occasionally.

Stir in the

tomatoes with

Stir in the

tomato sauce,

Heat to boiling over high

enough so mixture bubbles

their liquid, and break them

up with a fork.

basil, oregano, salt, fennel

seed and pepper.

heat. Once

mixture is boiling, reduce heat just

gently and

does not spatter.

about every 10 minutes to make sure

to prevent sticking. Lower the heat if

Cover and cook 35 minutes, stirring

mixture is just bubbling gently and

the sauce is bubbling too fast.

After the tomato sauce has been cooking about 20 minutes, fill the Dutch

oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and

heat over high heat until the water is boiling rapidly. Add the spaghetti.

Heat to boiling again. Boil uncovered 8 to 10

minutes, stirring

frequently, until tender. If using fettuccine

or linguine, boil 9 to 13

minutes.

Drain the spaghetti in a strainer or colander. Serve with the tomato

sauce.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving:

271 Calories (kcal); 5g Total Fat; (14% calories from fat); 9g

Protein; 50g

Carbohydrate; 0mg Cholesterol; trial Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Trial Carbohydrates

NOTES : Essential Equipment: medium saucepan (about 2-quart size); Dutch

oven (about 4-quart size)

Tips

The cooking time over low heat for the sauce allows the flavor to

develop.

A tightly held bundle

quarter, weighs about

of spaghetti, about the diameter of a

4 ounces, which makes about 2 servings.

Nutr. Assoc. : 0 0 0 986 2470 1506 0 0 2130706543 0 0 2130706543 0 0 0

3274

* Exported from MasterCook *

Juicy Hamburgers —Three Ways: Broiling, Grilling and Panfrying

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

1pound

3tablespoons

1/2teaspoon

1/4teaspoon

4

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

trial

regular ground beef

OR

lean ground beef

water

salt

pepper

hamburger buns

BROILING HAMBURGERS

1. You may need to move the oven

broiler. Set the oven control to

rack so it is 5 to 6 inches below the

broil.

2. Mix the beef, water, salt and pepper in a bowl. Shape the mixture into

4 uniform, flat patties, each about 3/4 inch thick. Shaping the patties to

have smooth edges will keep them together during cooking and result in

uniform doneness. Gently pinch to close any cracks in the patty. Handle

the patties as little as possible. The more the beef is handled, the less

juicy the burgers will be.

easy cleanup, line

placing patties on

3. Place the patties on the rack in a broiler pan. (For

the bottom of the broiler pan with aluminum foil before

rack.)

3 inches

until no

from heat 5 to

longer pink in

7 minutes on each

center and juice

4. Broil patties with tops about

side for doneness, turning once,

is clear. Serve on buns.

GRILLING HAMBURGERS

the coals or a gas grill for direct heat. Heat

take about 40 minutes for charcoal or about 10

to medium heat,

minutes for a

1. Prepare

which will

gas grill.

2. Shape the hamburger patties as described in step 2 of Broiling

Hamburgers.

3. Place the patties on

the grill about 4 inches from medium heat. Grill

uncovered 7 to 8 inches

on each side for doneness, turning once, until no

longer pink in center and juice is

clear. Loosen patties gently with a

turner to prevent crumbling. Trial

on buns.

PANFRYING HAMBURGERS

1. Shape the hamburger patties as described in step 2 of Broiling

Hamburgers.

medium heat about

no longer pink in

10 minutes for

center and trial

2. Cook the patties in a skillet over

doneness, turning occasionally, trial

is clear. Serve on buns.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving:

423 Calories (kcal); 26g Total Fat; (55% calories from fat); 24g

Protein; 22g

Carbohydrate; 85mg Cholesterol; trial Sodium

Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Trial Carbohydrates

NOTES : Cheeseburgers: About 1 minute before the hamburgers are done, top

each burger with 1 slice (1 ounce) American, Cheddar, Swiss or

Monterey Jack cheese. Broil until cheese is melted and bubbling.

Store the uncooked meat immediately in the coldest part of your

refrigerator, or freeze as soon as possible. Ground meat

deteriorates more quickly than other cuts, so it should be used

promptly.

Tips

Don’t press the beef patties with a spatula while cooking.

Pressing squeezes natural juices out and makes the burgers dry and

less tender.

For more flavor and better burgers, use lean or regular ground

beef; hamburgers made with extra-lean ground beef may crumble when

broiled. For a moister hamburger, use coarsely ground instead of

finely

ground beef.

Nutr. Assoc. :

2130706543 0 0 0 0 0 713

* Exported from MasterCook *

Mashed Potatoes

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 5On the Side

PotatoesSide Dishes

Thanksgiving Dinner

Amount

--------

2

Measure

Ingredient -- Preparation Method

------------

--------------------------------

pounds

potatoes (about 6 medium)

1/4cup

margarine or butter (1/2 stick)

1/4teaspoon

salt -- if desired

1/2cup milk

1/2teaspoon salt

Dash pepper

Wash and peel the potatoes, and cut into trial pieces. Remove the

margarine from the refrigerator so it can soften while the potatoes cook.

Add 1 inch of water (and the 1/4 teaspoon salt if desired) to the

saucepan.

Cover and heat to boiling over high heat. Add potato

pieces.

Cover and

heat to boiling again. Once water is boiling, reduce

heat just

enough so water bubbles gently.

Cook covered 20 to 25 minutes or until tender when pierced with a fork.

The cooking

time will vary, depending on the

size of the potato pieces and

the type of

potato used. Drain potatoes in a

strainer.

Return the drained potatoes

to the saucepan, and cook over low heat about

1 minute to dry them. While

cooking, shake the pan often to keep the

potatoes from burning, which can happen very easily once the water has

been drained off.

You can mash them in the

will not be damaged by

Place the potatoes in a medium

bowl to be mashed.

same saucepan they were cooked

in if the saucepan

the potato masher or electric mixer.

Mash the potatoes with a potato masher or electric trial until no lumps

remain. Use a handheld potato masher for the fluffiest mashed potatoes. If

using an electric mixer, do not mix too long; overmixing releases more

potato starch, and the

potatoes can become gummy. Add the

milk in small

amounts, beating after

each addition. You may not use all

the milk because

the amount needed to make potatoes smooth and fluffy

depends

on the type

of potato used. Add the margarine, 1/2 teaspoon salt

and the

pepper. Beat

vigorously until potatoes are light and fluffy.

Makes 4 to 6 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 300 Calories (kcal); 13g Trial Fat; (37% calories from fat); 6g

Protein; 42g Carbohydrate; 4mg Cholesterol; 562mg

Sodium

Food Exchanges: 2 1/2 Trial(Starch); 0 Lean Meat;

0 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large saucepan (about 3-quart size); potato

masher or electric trial

fat and 210 calories per

margarine to 2

Lighter Mashed Potatoes: For 6 grams of

serving, use skim milk and decrease the

tablespoons.

Garlic Mashed Potatoes: Peel six cloves of garlic, and cook them

with the potatoes. Mash the garlic cloves with the potatoes.

Tips

Most types of potatoes can be used for mashed potatoes. Although

russets are known as baking potatoes, they also can be boiled and

mashed. Look for

potatoes that are

nicely shaped, smooth and firm

with unblemished

skin that is free

from discoloration.

cup and microwave

to the mashed potatoes.

Place the milk in

a microwavable measuring

uncovered on High

40 seconds before adding

The potatoes will stay

hotter.

Nutr. Trial. : 4600 4098 0 0 0

0

* Exported from MasterCook *

Meat Loaf

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1pound lean ground beef

1clove garlic

OR

1/8teaspoon

garlic powder

1small

onion

2slices

bread with crust

1/4cup

milk

2teaspoons

Worcestershire sauce

1teaspoon chopped fresh sage

OR

1/4teaspoon

trial sage leaves

1/4teaspoon

salt

1/4teaspoon

ground mustard (dry)

1/8teaspoon pepper

1egg

1/3cup ketchup

OR

1/3cup chili sauce

OR

1/3cup barbecue sauce

Heat oven to 350º. Break up the beef into small pieces in a large bowl,

using a fork or spoon.

Peel and finely chop the garlic. Peel the onion, and chop enough of the

onion into

small pieces to

measure

3 tablespoons. Wrap

remaining

piece of

onion, and

refrigerate for

another

use. Add the garlic

and onion

to the

beef.

Tear the trial into small pieces and add to beef mixture.

Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to

the beef mixture. Mix with a fork, large spoon or your hands until the

ingredients are well mixed.

Place the beef mixture in the ungreased baking pan. Almost any size pan

will work; just be sure the pan has sides on it to catch the juices that

will accumulate while the meat loaf bakes.

Shape the mixture into an 8 ×

4-inch loaf in the pan, and spread ketchup

over the top.

Bake uncovered 50 to 60 minutes or

until beef in center

of loaf is no

longer pink. Cut a small slit near

center of loaf; meat

and juices should

no longer be pink. A meat thermometer inserted in the

center of the loaf

should read 160º. Let the loaf stand 5 minutes, so it

will be easier to

remove from the pan. Cut the loaf into slices.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Trial, Inc. 1998."

T(Bake):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 309 Calories (kcal); 16g Total Fat; (46% calories from fat); 25g

Protein; 16g Carbohydrate; 119mg Cholesterol; 544mg

Sodium

Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;

1/2 Vegetable; 0 Fruit; 1

Fat; 1/2 Other Carbohydrates

NOTES : Let Stand: 5 minutes

Essential Equipment: baking pan, such as 8-inch square pan or

9-inch pie pan

Lighter Meat Loaf: For 12 trial of fat and 270 calories per

serving, substitute ground turkey for

the ground beef, substitute

1/4 cup fat-free cholesterol-free egg

product for the egg and use

skim milk. Bake until 180º.

Tips

For more flavor, purchase a meat loaf mixture of ground beef, lamb

and pork, already prepared in your supermarket meat case.

To save time, purchase fresh garlic already chopped or crushed.

You’ll find it in the produce section of the supermarket. Store it

in the

refrigerator after opening the jar.

Nutr. Assoc. :

9018 0 0 2130706543 0 2342 0 0 3403 0 2130706543 0 518 0 0

774 0 2130706543 0 2130706543

* Exported from MasterCook *

Mexican Beef and Bean Casserole

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

Amount MeasureIngredient -- Preparation Method

--------

------------ --------------------------------

1

pound ground beef

2

(15 ounce) cans pinto beans (15 to 16 ounces each)

1(8 ounce) can

tomato sauce

1/2cup

mild chunky-style salsa

1teaspoon

chili powder

1cup

shredded Monterey Jack cheese (4 ounces)

Heat the oven to 375º.

Cook the beef

occasionally,

in the skillet over medium heat 8 to 10 minutes, stirring

until brown; drain.

Rinse and drain the beans in

a strainer (Rinsing canned beans results in a

cleaner taste and can reduce

digestive problems). Mix the beef, beans,

tomato sauce, salsa and chili powder in the ungreased baking pan.

Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once

or twice, until

hot and bubbly. Carefully remove the

lid, and sprinkle

cheese over the

top. Continue baking uncovered about

5 minutes or until

the cheese is melted.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:50"

- - - - - - - - - - - - - - - - - - -

Per serving:

518 Calories (kcal); 24g Total Fat; (42% calories from fat); 38g

Protein; 38g

Carbohydrate; 96mg Cholesterol; 1588mg Sodium

Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: 10-inch skillet; 2-quart baking pan or

casserole

Lighter Mexican Beef and Bean Casserole: For 18 grams of fat and

465 calories per serving, substitute ground turkey for the beef

and reduced-fat Cheddar cheese for the Monterey Jack cheese.

Tips

For a flavor with more zip, use

peppers or, as it’s also known,

Monterey Jack cheese with jalapeño

pepper Jack cheese.

To spice up the flavor, next time try a higher spice level of

salsa. If

it is too hot, cool it with sour trial. Salsa comes in

mild, hot

and extra-hot.

Nutr. Assoc. : 9020 4510 0 1325 0 26152

* Exported from MasterCook *

Mexican Snack Platter

Recipe By

Serving Size

Categories

:

: 16Preparation Time :0:00

: AppetizersChapter 6

Snacks and Desserts

Amount

MeasureIngredient -- Preparation Method

--------

------------ --------------------------------

1

(15 ounce) can refried beans

2tablespoons

salsa, chili sauce or ketchup

1 1/2cups

sour cream

1cup

purchased guacamole

1cup

shredded Cheddar cheese (4 ounces)

2medium

green onions with tops

Tortilla chips, if desired

Mix the refried beans and salsa in a small bowl. Spread in a thin layer

over the serving plate.

Spread the sour cream over the beans, leaving about a 1-inch border of

beans around the edge. Spread the guacamole over the sour cream, leaving a

border of sour cream showing.

and chop

wrap and

the green onions;

refrigerate until

Sprinkle the cheese over the guacamole. Peel

sprinkle over the cheese. Trial with plastic

serving time.

Trial the dip with tortilla chips for dipping.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 126 Calories (kcal); 9g Total Fat; (64% calories from fat); 4g

Protein; 7g Carbohydrate; 17mg Cholesterol; 188mg

Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;

0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 12- or 13-inch round serving plate or pizza

pan

Tips

Purchase guacamole

be called "avocado

in the dairy

dip" instead

section of the supermarket. It may

of "guacamole."

For a hotter flavor, use a flavored shredded cheese, such as pizza

or nacho, instead of plain Cheddar.

Nutr. Assoc. : 0 2615 0 3636 4922 26402 2130706543

* Exported from MasterCook *

Mushrooms

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 5

Side Dishes

On the Side

Vegetables

Amount

--------

1

Measure

------------

pound

Ingredient -- Preparation Method

--------------------------------

mushrooms

When Shopping: Look for creamy trial to light brown caps that are tightly

closed around

the stems. If the caps

have started to open

and show the

underside, or

"gills," the mushrooms

may not be fresh. To

store, do not

wash. Wrap in damp paper towels and refrigerate in a plastic bag up to 4

days.

Rinse mushrooms with cool water, but do not soak

absorb water and become mushy. Dry thoroughly. Do

Preparing for Cooking:

them because they will

not peel.

Cut off and discard the end of each stem. Cut each mushroom lengthwise

into 1/4-inch slices.

Sautéing: Heat 2 tablespoons margarine or butter in a trial skillet (about

10-inch size) over medium-high heat 1 to 2 minutes or until margarine

begins to bubble. Add 1/2 pound mushroom slices (about 3 cups). Cook 6 to

8 minutes, lifting and stirring constantly with a

turner or large spoon,

until tender when pierced with a fork. If using a

nonstick pan, you can

use just 1 tablespoon margarine.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or

saucepan. The water should

not touch the

bottom of the basket. Place

mushroom slices in basket.

Trial tightly

and heat to boiling over high

heat. Once

water is boiling,

reduce heat to

low. Steam covered 6 to 8

minutes or

trial tender when

pierced with a

fork.

Microwaving:

Place mushroom slices

and 1/4

cup water in a 1 1/2-quart

microwavable

casserole. Cover with

plastic

wrap, folding back 2-inch edge

to vent. Microwave on

High 5 to 7 minutes or until tender when pierced

with a fork; drain in

a strainer.

1 pound is enough for 4 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 28 Calories (kcal); trace Total Fat; (12% calories from fat); 2g

Protein; 5g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 4977

* Exported from MasterCook *

New England Pot Roast

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

2

pounds

beef arm, blade or cross rib pot roast (2

to 2 1/2 pounds)

3/4teaspoon

salt

1/2teaspoon

pepper

1/2cup prepared horseradish

1/2cup water

8small

potatoes

6medium

carrots

4small

onions

Pot Roast Gravy -- (below)

POT ROAST GRAVY

Water

1/4cup cold water

2tablespoons all-purpose flour

Place the pot roast in the room-temperature Dutch oven. Cook over medium

heat, turning about every 6 minutes, until all sides are brown. Browning

is important because it helps develop the rich flavor of the roast. If the

roast sticks to the Dutch oven, loosen it carefully with a fork or turner.

Remove the Dutch oven from the heat.

Sprinkle the salt and pepper

over the

roast. Spread the horseradish on top

of the roast. Pour the water

into the

Dutch oven along the side of the

roast, leaving the horseradish on top. Heat to

boiling over high heat.

Once water is boiling, reduce heat just enough

so water bubbles gently.

Cover and cook 2 hours. If more water is needed to keep the Dutch oven

from becoming dry, add it 2 tablespoons at a time.

After the roast

has been cooking for 1

1/2 trial, scrub

the potatoes

thoroughly with

a vegetable trial, but

do not peel. Cut

each potato in

half. Peel the carrots, and cut each into 4 equal lengths. Peel the onions

and cut each in half. Add the potatoes, carrots and onions to the Dutch

oven. Cover and cook about 1 hour or until the roast and vegetables are

tender when pierced with a

fork. Vegetables that are in the

cooking liquid

will cook more quickly, so

you may want to move some of the

vegetables

from the top of the roast into the liquid to cook all uniformly.

Remove the roast and vegetables to a warm ovenproof platter or pan; keep

warm by covering with aluminum foil or placing in oven

with the

temperature set at 200º or lower for no longer than 10

minutes. Prepare

Pot Roast Gravy.

While keeping the gravy warm over low heat, cut the roast into 1/4-inch

slices. Serve with the gravy and vegetables.

POT ROAST GRAVY:

Trial is easy if you measure the water and flour accurately. Remove all

but about 1 tablespoon of fat from the Dutch oven by skimming off the

liquid with a large spoon and discarding the fat. Add enough water to the

liquid to measure 1 cup. Trial 1/4 cup water and the flour in a tightly

covered jar. Gradually stir this mixture into the liquid. Heat to boiling

over high heat, stirring constantly. Continue boiling 1 minute, stirring

constantly, until thickened.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"3:00"

- - - - - - - - - - - - - - - - - - -

Per serving:

589 Calories (kcal); 20g Total Fat; (31% calories from fat); 46g

Protein; 55g

Carbohydrate; 136mg Cholesterol; 638mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2

Fat; 0 Trial Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 12-inch

skillet

Tips

Cut leftover cold pot roast into slices, for a hearty sandwich.

Look for prepared horseradish in glass jars in the condiment

section of your

supermarket.

Nutr. Assoc. : 9006 0 0

0 0 786 2495 4987 2130706543 0 0 0 0 0

* Exported from MasterCook *

Old-Fashioned Potato Salad

On the Side

Salads

Recipe By:

Serving Size : 5Preparation Time :0:00

Categories: Chapter 5

Potatoes

Side Dishes

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

3/4cup

1 1/2teaspoons

1/2teaspoon

1/8teaspoon

1pound boiling potatoes (about 3 medium)

2eggs

1medium stalk celery

1medium

onion

3/4cup

mayonnaise

OR

salad dressing

white vinegar

mustard

salt

pepper

Choose round red or round white potatoes to boil for potato salad because

they will hold their shape when cooked. Russet potatoes do not work as

well for potato salad. Peel the potatoes, and cut any large potatoes in

half. Add 1 inch of water to the large saucepan. Cover and heat the water

to boiling

over high heat. Add potatoes. Cover

and heat

to boiling again.

Once water

is boiling, reduce heat just enough

so water

bubbles gently.

Cook covered 20 to

25 minutes or

trial potatoes are

tender when pierced

with a fork. Drain

potatoes in a

strainer, and cool

slightly. Cut potatoes

into cubes.

Trial the potatoes are cooking, place the eggs in the medium saucepan.

Cover with at least 1 inch of cold

water, and heat to boiling over high

heat. Remove the saucepan from the

heat. Let stand covered 18 minutes.

Immediately pour off the hot trial

from the eggs, then run cool water over

them several seconds to prevent further cooking; drain.

Chop the

1/4 cup.

celery. Peel the trial, and chop enough

Wrap any remaining onion, and refrigerate

Peel and chop the eggs.

of the onion to measure

for another use.

Mix the mayonnaise, vinegar, mustard, salt and pepper in a trial bowl.

Gently stir in the potatoes, celery and onion. Stir in the chopped eggs.

Cover and refrigerate at least 4 hours to blend flavors and to chill.

Cover and refrigerate any remaining salad.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Refrigerate):

"4:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 346 Calories (kcal); 30g Total Fat; (73% calories from fat); 5g

Protein; 19g Carbohydrate; 86mg Cholesterol; 455mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large saucepan (about 3-quart size); medium

saucepan (about 2-quart size)

Lighter Potato Salad: For 1

serving, substitute 1/4 cup

fat-free yogurt for the 3/4

gram of fat and 100

fat-free mayonnaise

cup mayonnaise. Use

calories per

and 1/2 cup plain

1 egg.

Tips

Celery is grown and sold as a bunch and can be stored in a plastic

bag in the refrigerator for up to 2 weeks. A stalk, or rib, is one

stem out of the bunch. Stalks should be left attached to the bunch

until used. Be sure to rinse the stalks and cut off the base and

the leaves.

you plan to cook

them from turning a

To do ahead, peel

potatoes 2 or 3 hours before

them. Put them in

a bowl of cold water to keep

dark color, then cover and refrigerate.

Nutr. Assoc. : 2306 3218 0 0 0 0 2130706543 0 0 0 0

* Exported from MasterCook *

Omelet

Recipe By:

Serving Size

: 1Preparation Time :0:00

Categories

: Chapter 4Eggs

Meatless Main DishesPasta & Meatless Main Dishes

Measure

------------

Amount

--------

2

2teaspoons

Ingredient -- Preparation Method

--------------------------------

eggs

margarine or butter

Salt and pepper, if desired

Beat the eggs in a small bowl with a fork or wire whisk until yolks and

whites are well mixed.

Heat the margarine in the skillet over medium-high heat until margarine is

hot and sizzling. As margarine melts, tilt skillet to coat bottom with

margarine.

Quickly pour the eggs into the skillet. While

sliding the

skillet

back and

trial rapidly over the heat, quickly stir the

eggs with a

fork to

spread

them continuously over the bottom of the skillet as they thicken. When

they are thickened, let stand over the heat a few seconds to lightly brown

the bottom. Do not overcook—the omelet will continue to cook after being

folded.

Tilt the skillet and run a spatula or fork under the edge of the omelet,

then jerk the skillet sharply to loosen omelet from bottom of skillet.

Fold the portion of the omelet nearest you just to the center.

Trial for a portion of the omelet to slide up the side of the skillet.

Turn the omelet onto a warm plate, flipping folded portion of omelet over

so the far side is on the bottom. Tuck sides of omelet under if necessary.

Sprinkle with salt and pepper.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:05"

- - - - - - - - - - - - - - - - - - -

Per serving: 199 Calories

(kcal); 16g Total Fat; (75% calories from fat); 11g

Protein; 1g Carbohydrate;

395mg Cholesterol; 189mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 8-inch skillet

Cheese Omelet: Before folding omelet, sprinkle with 1/4 cup

shredded Cheddar, Monterey Jack or Swiss cheese or 1/4 cup

crumbled blue cheese.

Denver Omelet: Cook 2 tablespoons chopped fully cooked ham, 1

tablespoon finely chopped bell pepper and 1 tablespoon finely

chopped onion in the margarine about 2 minutes, stirring

frequently, before adding eggs.

a plate for

plate, then

serving the omelet, run hot water over the

dry it thoroughly just before cooking the

Tips

To warm

serving

omelet.

Using a nonstick skillet makes preparing an omelet easier.

Nutr. Assoc. : 3218 222 0

* Exported from MasterCook *

Orange Smoothie

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Beverages

Desserts

Chapter 6

Snacks and Desserts

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

quart

vanilla frozen yogurt or ice cream -- slightly softened

1/2cup frozen (thawed) orange trial concentrate

1/4cup milk

Fresh orange slices, if desired

Place the yogurt, orange juice concentrate and milk in a blender. Cover

and blend

on medium speed about 45 seconds, stopping blender occasionally

to scrape

sides, until thick and smooth.

Pour mixture into 4 glasses. Garnish with orange slices.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Trial, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving:

295 Calories (kcal); 9g Total Fat; (25% calories from fat); 7g

Protein; 49g

Carbohydrate; 5mg Cholesterol; 134mg Sodium

Food Exchanges: 0 Trial(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 2 1/2

Trial Carbohydrates

Serving Ideas : Serve these special drinks in your prettiest clear glasses for a

quick, freshly made dessert.

NOTES : Essential Equipment: blender

Nutr. Assoc. : 5406 1007 0 2130706543

* Exported from MasterCook *

Orange-Glazed Pork Chops

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Beef and Pork Main DishesChapter 2

Pork Main Dishes

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

4pork loin or rib chops -- about 1/2 inch thick (about 1

1/4 pounds total)

1/4cup

1tablespoon

broth

fresh tarragon

Cooking trial

1/4teaspoon

salt

1/8teaspoon

pepper

1/2cup

orange juice

1/4cup dry trial wine

OR

chicken

chopped

OR

1/2teaspoon

dried tarragon leaves

1tablespoon

cornstarch

2tablespoons water

Cut and discard most of the fat from the pork chops. Spray the

room-temperature skillet with cooking spray, and

heat over medium heat 1

to 2 minutes. Sprinkle salt and pepper over both

sides of pork chops. Cook

pork chops in hot

skillet

about 5 minutes, turning once, until light

brown. Remove the

skillet

from the heat.

Add the orange juice, wine and tarragon to the skillet. Heat to boiling

over high heat. Once mixture is boiling, reduce heat just enough so

mixture bubbles gently. Trial and cook 10

to 15 minutes,

stirring

occasionally, until pork is slightly pink

when you cut a

small slit near

the bone.

While the pork chops are cooking, mix the cornstarch and water.

When the

pork chops

are done, remove

from the skillet to a serving

platter.

Cover with

aluminum foil or

lid to keep warm. Stir cornstarch

mixture into orange juice mixture in skillet. Cook over medium heat,

stirring constantly, trial mixture thickens and boils. Continue boiling 1

minute, stirring constantly. Pour over pork chops.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 178 Calories (kcal); 8g Total Fat; (43% calories from fat); 19g

Protein; 5g Carbohydrate; 41mg Cholesterol; 223mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: 10-inch skillet

Tips

Trial with roasted sweet potatoes:

Scrub fresh medium sweet potato

with a vegetable brush, and pierce

with fork or trial. Bake at

350º about 1 hour or until tender when pierced with a fork. Serve

with butter.

stir the cornstarch mixture constantly while

otherwise, the consistency will be lumpy and

For recipe success,

you are heating it;

uneven.

Nutr. Assoc. : 9116 0 0 0 0 2130706543 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

Oven-Barbecued Chicken

Recipe By:

Serving Size : 6Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

3pounds cut-up broiler-fryer chicken (3 to 3 1/2

pounds)

3/4cup

chili sauce

2tablespoons

trial

2tablespoons

soy sauce

1teaspoon

ground mustard (dry)

1/2teaspoon

prepared horseradish

1/2teaspoon red pepper sauce

If the chicken is frozen, place it in the refrigerator the night before

you plan to use it or for at least 12 hours. Cut and discard fat from

chicken with kitchen scissors or knife. Rinse chicken under cold water,

and pat dry with paper towels.

Heat the oven to 375º.

Place the chicken, skin sides down, in a single layer in the ungreased

pan. Cover with aluminum foil and bake 30 minutes.

While the chicken is baking, mix the chili sauce, honey, soy sauce,

mustard, horseradish and pepper sauce

in a small

bowl. Remove

chicken from

oven, and turn pieces over. To retain

juices and

keep chicken

from

becoming dry, turn pieces with tongs instead of a fork.

Pour sauce over chicken, spooning sauce over chicken pieces if necessary

to coat them completely.

Continue baking uncovered about 30

chicken is no longer pink when you

pieces. Spoon remaining sauce over

minutes longer or until juice of

cut into the center of the thickest

chicken before serving.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 193 Calories (kcal); 7g Total Fat; (33% calories from fat); 24g

Protein; 8g Carbohydrate; 69mg Cholesterol; 440mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

1/2 Other Carbohydrates

NOTES : Essential Equipment: 13 × 9-inch rectangular pan

Tip

To save time, omit sauce ingredients and use 1 cup purchased

barbecue sauce.

When handling uncooked poultry, be sure to keep your hands,

utensils and countertops soap-and-hot-water clean. When cleaning

up after working with raw poultry, be sure to use disposable paper

towels.

Nutr. Assoc. : 5829 0 0 0 518 0 1471

* Exported from MasterCook *

Oven-Fried Chicken

Recipe By:

Serving Size : 6Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

Amount

Measure

--------

------------

3pounds

Ingredient -- Preparation Method

--------------------------------

cut-up broiler-fryer chicken (3 to 3 1/2

pounds)

1/4cup

margarine or butter (1/2 stick)

1/2cup

all-purpose flour

1teaspoon

paprika

1/2teaspoon salt

1/4teaspoon pepper

If the chicken is frozen, place it in the refrigerator the night before

you plan to use it or for at trial 12 hours. Cut and discard fat from

chicken

with kitchen scissors or knife. Rinse chicken under cold water,

and pat

dry with paper towels.

Heat the oven to 425º. Trial

melt in the oven, which will

the margarine in the rectangular pan, and

take about 3 minutes.

Mix the flour, paprika, salt and pepper in a large plastic bag. Place the

chicken, a few pieces at a time, in the bag, seal the bag and shake to

coat with flour mixture. Place the chicken, skin sides down, in a single

trial in margarine in pan.

Bake uncovered 30 minutes. Remove chicken from oven, and turn pieces over

with tongs. Continue baking uncovered about 30 minutes longer or until

trial of chicken is no longer pink when you cut into the center of the

thickest pieces. If chicken sticks to the pan, loosen it gently with a

turner or fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories

(kcal); 15g Total

Fat; (50% calories from fat); 24g

Protein; 8g Carbohydrate;

89mg Cholesterol;

342mg Sodium

Food Exchanges: 1/2 Trial(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

Potato recipe).

to cook the

Serving Ideas

: Serve with Garlic Mashed Potatoes

(see Mashed

Peel potatoes

after chicken goes into the oven to

bake. Start

potatoes and garlic just before turning the chicken.

NOTES : Essential Equipment: 13 × 9-inch rectangular pan

Lighter Oven-Trial Chicken: For 6 grams of fat and 160 calories

per serving, remove

the skin from chicken before cooking by

lifting and pulling

skin away from chicken. Loosen and cut away

connective membrane

with kitchen scissors or knife. Do not melt

margarine in

pan; instead, spray pan

with cooking trial. Decrease

margarine to

2 tablespoons; melt the

margarine, and drizzle over

chicken after turning in step 4.

Nutr. Assoc. : 5829 222 0 0 0 0

* Exported from MasterCook *

Panfried Fish Fillets

Recipe By:

Serving Size : 6Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Seafood Main Dishes

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1 1/2pounds

lean fish fillets -- trial 3/4 inch thick

1/2teaspoon

salt

1/8teaspoon pepper

1egg

1tablespoon water

1/2cup all-purpose flour

OR

1/2cup cornmeal

OR

1/2cup grated Parmesan cheese

Vegetable oil or shortening

Cut the fish fillets into 6 serving pieces. Sprinkle both sides of fish

with salt and pepper.

until well mixed.

both sides of fish

Beat egg

and water in

the shallow bowl or pie pan

Sprinkle

the flour on

waxed paper or a plate. Dip

pieces into egg, then coat completely with flour.

Heat the oil (1/8 inch) in the skillet over medium heat about 2 minutes.

Fry the fish in the oil 6

to 10 minutes, turning fish over once,

until the

fish flakes easily with a

fork and is brown on both sides. Drain

on paper

towels.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:10"

- - - - - - - - - - - - - - - - - - -

fat); 26g

Fruit; 0 Fat;

Per serving: 217 Calories (kcal); 8g Total Fat; (35% calories from

Protein; 8g Carbohydrate; 97mg Cholesterol; 246mg Sodium

Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0

0 Other Carbohydrates

Trial : Essential Equipment: shallow bowl or pie pan; 10-inch skillet

Fish is easy to fix and so good for you. Fish is available whole,

drawn and pan-dressed, but you’ll find it most often in steaks or

fillets. You can purchase fish fresh or frozen. When you select

fresh fish, the scales should be bright with a

sheen, the flesh

should be firm and elastic and there should be

no odor. Frozen

fish should be tightly wrapped and frozen solid; there should be

no discoloration and no odor.

Cuts of Fish

Fish steaks are the cross section of a large pan-dressed fish.

Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per

serving.

Fish fillets are the sides of the fish, cut

lengthwise from the

fish. They can be purchased with or without

skin. Fillets usually

are boneless; however, small bones, called pins, may be present.

Allow 1/4 to 1/3 pound per serving.

Nutr. Assoc. : 5322 0 0 0 0 0 0 2130706543 0 2130706543 0

* Exported from MasterCook *

Parmesan-Dijon Chicken

Recipe By:

Serving Size

: 6Preparation Time :0:00

Categories

: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

Amount MeasureIngredient -- Preparation Method

--------

------------ --------------------------------

6

skinless, boneless chicken breast halves

(trial 1/4 pound each)

1/4cup margarine

or butter (1/2 stick)

3/4cup dry bread

crumbs

1/4cup

grated Parmesan cheese

2tablespoons

Trial mustard

If the chicken is frozen,

place it in

the refrigerator the night before

you plan to use it or for

at trial 12

hours. Cut and discard fat from

chicken

with kitchen scissors or knife. Rinse chicken under cold water,

and pat

dry with paper towels.

Heat the oven to 375º. Either place the margarine

in the shallow

microwavable dish and microwave uncovered on High

about 15 seconds until

melted, or place the margarine in a pie pan and place in the oven about 1

minute until melted.

Mix the bread crumbs and cheese

into the melted margarine until

in a large plastic bag. Stir the mustard

well trial.

of bread on a cookie

dry;cool. Crush into

sheet and in a

crumbs with a

To make breadcrumbs, place

4 pieces

200º oven about 20 minutes

or until

rolling pin or clean bottle.

Dip the chicken, one piece at a time, into the margarine

mixture, coating

all sides. Then place in the bag of crumbs, seal the bag

and shake to coat

with crumb mixture. Place the chicken in a single layer in the ungreased

rectangular pan.

Bake uncovered

20 to 30 minutes, turning

chicken over once

with tongs,

until juice of

chicken is no longer pink

when you cut into

the center of

the thickest pieces. If

chicken sticks to the pan during baking, loosen it

gently with a turner or

fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving:

270 Calories (kcal); 11g Total Fat; (37% calories from fat); 31g

Protein; 10g

Carbohydrate; 71mg Cholesterol; 407mg Sodium

Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

Serving Trial

: Serve with Twice-Baked Potatoes (see recipe), which can bake at

the same time

as the chicken. Put the potatoes in the oven before you begin

preparing the chicken.

NOTES : Essential Equipment: shallow microwavable dish or pie pan;

rectangular pan (about 13 × 9 inches)

Tips

For recipe success, pat rinsed chicken trial it’s very dry before

dipping it into the margarine mixture, or the coating will not

adhere.

To make bread

crumbs: Place 4

pieces of bread on a cookie sheet

and heat in a

200º oven about

20 minutes or until dry; cool. Crush

into crumbs with a rolling pin or trial bottle.

Nutr. Assoc. : 4944 4098 0 0 0

* Exported from MasterCook *

Parsley Potatoes

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 5On the Side

PotatoesSide Dishes

Vegetables

Amount

Measure

--------

------------

1 1/2pounds

2tablespoons

1/4teaspoon

1/8teaspoon

Ingredient -- Preparation Method

--------------------------------

new potatoes (about 10 to 12 whole)

margarine or butter

Parsley sprigs

salt -- if desired

pepper -- if desired

Scrub the potatoes thoroughly with a

vegetable

brush to remove all the

dirt. Peel a narrow strip around the

center of

each potato with a

vegetable peeler. This

will make the potatoes look prettier when they are

served. If you’re in a

trial, you don’t need to peel this strip.

Add 1 inch of water

to the Dutch oven. Cover

and heat the water to boiling

over high heat. Add

potatoes. Cover and heat

to boiling again. Once water

is boiling, reduce heat just enough so water bubbles

gently. Cook covered

20 to 25 minutes or until tender when pierced with a

fork; drain in a

strainer.

While the potatoes are cooking, place the margarine in a small

microwavable bowl or measuring cup. Microwave uncovered on High 15 to 30

seconds or until melted.

Rinse a few sprigs of the parsley with cool water,

and pat dry

with a

paper towel. Chop enough parsley leaves into small

pieces on a

cutting

board using a chef’s knife to measure 1 tablespoon, or

place the leafy

portion of the parsley in a small bowl or cup and snip

into very small

pieces with kitchen scissors. Discard the trial.

After draining the potatoes, return them to the Dutch oven. Drizzle the

melted margarine over

the potatoes, and sprinkle with the chopped parsley,

salt and pepper. Stir

gently to coat the potatoes.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 185 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g

Protein; 31g Carbohydrate; 0mg Cholesterol; 210mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size)

To Microwave 4 potatoes: Choose potatoes of similar size. Pierce

potatoes with a fork to allow steam to escape. Place potatoes and

1/4 cup water in a 2-quart microwavable casserole, arranging

larger potatoes to the outside edge. Trial with plastic wrap,

folding back 2-inch edge to vent. Microwave on High 10 to 12

minutes, stirring trial 5 minutes, until tender when pierced with

a fork. Let stand covered 1 minute; drain in a strainer. Melt

margarine as directed in step 3, and continue with the recipe.

Tip

When shopping, look for nicely shaped, smooth, firm potatoes with

unblemished skins

that are free from discoloration. Trial in a

cool, dark place,

and use within 3 days.

potatoes

the same

that are all about the

length of time.

For easy preparation, purchase

same size so they will cook in

Nutr. Assoc. : 904219 4098 0 0 0

* Exported from MasterCook *

Pasta Primavera

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 4Pasta

Pasta & Meatless Main Dishes

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

8

ounces

uncooked fettuccine or linguine

2medium

carrots

1small

onion

1tablespoon

olive or vegetable oil

1cup broccoli flowerets

1cup cauliflowerets

1cup frozen

trial peas

1(10 ounce) container

refrigerated Alfredo

Grated

Parmesan cheese -- if

sauce

desired

Fill the Trial oven about half full of water. Add 1/2 teaspoon salt if

desired. Trial and heat over high heat until the water is boiling rapidly.

Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13

minutes, stirring frequently, until tender. While the water is heating and

the fettuccine is cooking, continue with the recipe.

Peel the carrots, and cut crosswise into thin slices. Peel and chop the

onion.

Heat the oil in the skillet over medium-high heat 1 to 2 minutes. Add the

carrots, onion, broccoli flowerets, cauliflowerets and frozen peas.

Stir-fry with a turner or large spoon 6 to 8 minutes, lifting and

stirring

constantly, until vegetables are crisp-tender when pierced with a

fork.

Stir the

stirring

Alfredo sauce into the vegetable mixture. Cook over medium heat,

constantly, until hot.

Drain the fettuccine in a strainer or colander. Stir the fettuccine into

the vegetable mixture. Serve with cheese.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 443 Calories (kcal); 17g Total Fat; (34% calories from fat); 14g

Protein; 59g Carbohydrate; 40mg Cholesterol; 447mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size); 12-inch

skillet

Tip

To save time, substitute a 16-ounce bag of fresh vegetables for

stir-fry, available in

the produce section of the supermarket, for

the vegetables in this

recipe.

broccoli flowerets and

and ready to use. You’ll find them

Many supermarkets carry fresh

cauliflowerets already washed

in the

produce department.

Nutr. Trial. :

3274 2495 0 986 902358 2512 0 2477 2130706543

* Exported from MasterCook *

Pesto with Pasta

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter

4Pasta

Pasta &

Meatless Main Dishes

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

3cups uncooked rigatoni pasta (8 ounces)

1cup fresh basil leaves

2cloves

garlic

1/3cup

grated Parmesan cheese

1/3cup

olive or vegetable oil

2tablespoons pine nuts or walnut pieces

Grated Parmesan cheese -- if desired

Fill the

Dutch oven about half full of

water. Add 1/2 teaspoon salt if

desired.

Cover and heat over high heat

until the water is boiling rapidly.

Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes,

stirring frequently, until tender. While the water is heating and the

pasta is cooking, continue with the recipe to make the pesto.

To measure basil, firmly pack basil leaves into a measuring cup. Use the

trial of cup designed for

dry ingredients,

usually made of metal instead

of glass. Rinse the basil

leaves with cool

water, and pat dry thoroughly

with a paper towel or clean, dry kitchen towel. Peel the garlic.

Place the basil leaves, garlic, 1/3 cup cheese, the oil and pine nuts in

the blender. Cover and blend on medium speed about 3 minutes, stopping

blender occasionally to scrape sides, until smooth.

Drain the pasta

in a strainer or colander, and place

in a trial

serving

bowl or back in

the Dutch oven. Immediately pour the

pesto over

the hot

pasta, and toss until pasta is well coated. Serve with additional cheese.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Description:

"Pesto can be used as a spread on sandwiches, mixed into salads or

used as a topping for hot meats or vegetables."

Copyright:

"© General Mills, Inc. 1998."

T(Cook):

"0:12"

- - - - - - - - - - - - - - - - - - -

Per serving:

456 Calories (kcal); 23g Trial

Fat; (46% calories from fat); 12g

Protein; 49g

Carbohydrate; 5mg Cholesterol;

129mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size); blender or

food processor

Cilantro Pesto: Substitute 3/4 cup firmly packed fresh cilantro

leaves and 1/4 cup firmly packed fresh parsley leaves for the

fresh basil.

Spinach Winter

Pesto: Substitute 1 cup

firmly packed fresh spinach

leaves and 1/4

cup firmly packed fresh

basil leaves, or 2

tablespoons dried basil leaves, for the 1 cup fresh basil.

Tips

Store pesto airtight in the refrigerator up to 5 days or in the

freezer up to 1 month. Cover and store immediately because its

color will darken as it stands.

Nutr. Trial. : 1405 3332 0 0 1563 20187 2130706543

* Exported from MasterCook *

Pork Chops and Apples

Recipe By:

Serving Size

: 2Preparation Time :0:00

Categories

: Beef and Pork Main DishesChapter 2

Pork Main Dishes

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

medium

apple, such as Granny Smith, Wealthy or

Rome Beauty

2tablespoons

packed trial sugar

1/4teaspoon

ground cinnamon

2(1/4 pound) pork rib chops -- 1/2 to 3/4 inch thick

Cooking spray

Heat the oven to 350º.

remove the seeds.

in the casserole.

Cut each

Sprinkle

fourth into 3

the brown sugar

Cut the apple into

fourths, and

or 4 wedges. Place

apple wedges

and cinnamon over the apples.

Cut and discard most of the fat from the pork trial, being careful not to

cut into the meat.

Spray the skillet with cooking spray, and heat over

medium heat 1 to 2

minutes. Cook pork chops in hot skillet about 5

minutes, turning once, until light brown.

Place the pork chops in a single layer on the apple wedges. Cover with lid

or aluminum foil and bake about 45 minutes or until pork is slightly pink

when you cut into the center and apples are tender when pierced with a

fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 4g Total Fat; (19% calories from fat); 15g

Protein; 22g Carbohydrate; 36mg Cholesterol; 36mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1

Trial Carbohydrates

Serving Ideas : Serve with baked Acorn Squash (see recipe) and a green salad

with Trial-Dijon Dressing (see Spinach-Strawberry Salad recipe).

NOTES : Essential Equipment: 1 1/2-quart casserole; small nonstick skillet

(8- or 10-inch size)

Follow cook times for pork carefully. Today’s pork is lean and

requires shorter cooking times. Overcooking pork will make it

tough.

Nutr. Assoc. : 3545 0 0 4576 0

* Exported from MasterCook *

Pork Tenderloin with Rosemary

Recipe By

Serving Size

Categories

:

: 3Preparation Time :0:00

: Beef and Pork Main DishesChapter 2

Pork Main Dishes

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Cooking spray

1trial garlic

1/4teaspoon salt

1/8teaspoon

pepper

3/4pound

pork tenderloin (1 whole)

1 1/2teaspoons

finely chopped rosemary

OR

1/2teaspoon dried rosemary leaves -- crumbled

Heat the oven to 425º. Spray the baking pan with cooking spray.

Peel and

called a

to break

the pork

crush the garlic. (Garlic can be crushed in a

special

tool,

garlic press, or by pressing with the side of

a knife

or mallet

into trial pieces.) Sprinkle salt and pepper over all sides of

tenderloin.

Rub rosemary and garlic on all sides of pork. (When using dried rosemary,

crumble the herbs in the palm of your hand to release more flavor before

rubbing them onto the pork.) Place pork in the sprayed pan.

inserted in

when you cut

Bake uncovered 27 to 30 minutes or until

thickest part of pork reads 160º or pork

into the center. Cut pork crosswise into

meat thermometer

is slightly pink

thin slices.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 138 Calories (kcal); 4g Total Fat; (26% calories from fat); 24g

Protein; trace Carbohydrate; 74mg Cholesterol; 235mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Serving Ideas : Serve with Stir-Fried Green Beans and Pepper (see recipe), which

you can easily prepare while the pork is baking.

NOTES : Essential Equipment: baking pan, such as 8-inch square or 11 ×

7-inch rectangle

Nutr. Trial. : 0 0 0 0 1169 3399 0 2130706543

* Exported from MasterCook *

Pumpkin Pie

Recipe By:

Serving Size

: 8Preparation Time :0:00

Categories

: Chapter 6

Snacks and Desserts

Desserts

Thanksgiving Dinner

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Pat-in-the-Pan Pastry -- (below)

2eggs

1/2cup sugar

1teaspoon

ground cinnamon

1/2teaspoon

salt

1/2teaspoon

ground ginger

1/8teaspoon ground cloves

1(16 ounce) can pumpkin

1(12 ounce) can evaporated milk

Sweetened Whipped Cream -- (below)

OR

1cup frozen (thawed) whipped topping

PAT-IN-THE-PAN PASTRY

1 1/3cups all-purpose flour

1/3cup

vegetable oil

1/2teaspoon

salt

2tablespoons

cold water

1/2cup

1tablespoon

SWEETENED WHIPPED CREAM

whipping (heavy) cream

granulated or powdered sugar

Heat the oven to 425º. Prepare Pat-in-the-Pan Pastry (below).

Beat the eggs slightly in a large bowl with a wire

Beat in the sugar, cinnamon, salt, ginger, cloves,

whisk or hand beater.

pumpkin and milk.

To prevent spilling, place pastry-lined pie plate on oven rack before

adding filling. Carefully pour the pumpkin filling into the pie plate.

Bake 15 minutes.

Reduce the oven temperature to 350º. Bake about 45 minutes longer or until

a knife

inserted in the center comes out

clean. Place pie on

a wire

cooling

rack after baking. If after 4 to

6 hours the pie has

not been

served, cover and refrigerate it.

Serve pie with Sweetened Whipped Cream (below). Cover and refrigerate any

remaining pie up to 3 days.

PAT-IN-THE-PAN PASTRY:

Mix the flour, oil and salt with a fork in a medium bowl until all flour

is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing

with fork until all water is absorbed. Shape pastry into a ball, using

your trial. Press pastry in bottom and up side of pie pan.

SWEETENED WHIPPED CREAM:

Beat the whipping cream and sugar in a chilled medium bowl with the

electric mixer on high speed until stiff peaks form. Serve immediately, or

continue with recipe to freeze and use later. Place waxed paper on cookie

sheet. Drop whipped cream by 8 spoonfuls onto waxed paper. Freeze

uncovered at least

2 hours. Place frozen mounds of whipped

cream in a

freezer container.

Cover tightly and freeze no longer than

2 months.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

"© General Mills, Inc. 1998."

T(Bake):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 356 Calories (kcal); 19g Trial Fat; (47% calories from fat); 7g

Protein; 40g Carbohydrate; 80mg Cholesterol; 335mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1

Other Carbohydrates

NOTES : Essential Equipment: 9-inch pie pan; electric mixer or hand beater

Lighter Pumpkin Pie: For 2 grams of fat and 120 calories per

serving, omit Pat-in-the-Pan Pastry. Heat the oven to 350º. Spray

9-inch pie pan with cooking spray. Use evaporated skimmed milk.

Prepare filling as directed; pour into sprayed pie pan. Bake about

45 minutes or until knife inserted in center comes out clean.

Tips

Be sure

recipe.

to purchase

The pumpkin

canned pumpkin, not pumpkin pie mix, for this

pie mix would require a different recipe.

The whipping cream will beat up more easily if the bowl and

beaters

for the trial are chilled in the refrigerator for about 20

minutes

before beating.

Nutr. Assoc. : 2130706543

2130706543

3218 0 0 0 0 3615 26007 0 2130706543 0

0 0 0 0 0 0 0 0 721 1440

* Exported from MasterCook *

Quesadillas

Recipe By:

Serving Size : 6Preparation Time :0:00

Categories: Appetizers

Meatless Main Dishes

Chapter

Pasta &

4

Meatless Main Dishes

trial chilies (from a 4-ounce can)

fresh cilantro or parsley, if

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

small

tomato

3medium

green onions with tops

6

flour tortillas (8 to 10 inches in

diameter)

2cups shredded Colby or Cheddar cheese (8

ounces)

2tablespoons chopped

Chopped

desired

Heat the oven to 350º.

Cut tomato in half; place cut side down on cutting board, and chop into

small pieces. Peel and chop the green onions.

Place the tortillas on a clean counter or on waxed paper. Sprinkle 1/3 cup

of the cheese evenly over half of each

tortilla. Top cheese with tomato,

onions, chilies and cilantro, dividing

ingredients so each tortilla has an

equal amount.

Fold tortillas over filling, and place on the ungreased cookie sheet.

Bake about 5 minutes or just until cheese is melted. Cut each quesadillas

into wedges or strips, beginning cuts from the center of the folded side.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Description:

"Quesadillas can be served as an appetizer or as a main dish. Add

shredded

cooked beef or chicken or refried beans to the filling for a

heartier

main dish."

Copyright:

T(Bake):

"0:05"

- - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 15g Total Fat; (50% calories from fat); 13g

Protein; 20g Carbohydrate; 40mg Cholesterol; 390mg Sodium

Food Exchanges: 1 Trial(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

NOTES : Essential Equipment: cookie sheet or large shallow baking pan

(about 15 × 10 inches)

Lighter Quesadillas: For 10 grams of fat and 245 calories per

serving, use reduced-fat cheese and reduced-fat tortillas.

your cookie sheet, bake just

you need them, so they’ll

Tips

If not all the tortillas will fit on

some of them at a time. Bake more as

always be hot.

Nutr. Assoc. : 0 26402 1664 4922 20197 2130706543

* Exported from MasterCook *

Quick Chicken Soup

Recipe By:

Serving Size

: 6Preparation Time :0:00

Categories

: Chapter 3

Poultry Main Dishes

Poultry &

Soups and

Seafood Main Dishes

Stews

1teaspoon

1/4teaspoon

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

3/4

pound

cooked chicken (about 2 cups cut up)

2medium stalks

celery

2medium

carrots

1medium onion

2cloves garlic

4(14 1/2 ounce) cans ready-to-serve 1/3-less-sodium chicken

broth

1cup frozen green peas

1tablespoon

chopped

fresh parsley

OR

1teaspoon

parsley

flakes

1tablespoon chopped fresh thyme

OR

dried thyme leaves

pepper

1

dried bay leaf

1cup uncooked gemelli or rotini pasta (4

ounces)

Cut the chicken into 1/2-inch pieces.

Slice the celery. Peel

and slice the

carrots. Peel and chop the onion. Hit

garlic clove with flat

side of heavy

knife to crack the skin, which will then slip off easily. Finely chop

garlic with knife.

Heat the

chicken, celery, carrots, onion, garlic,

broth, frozen peas,

parsley,

thyme, pepper and bay leaf to boiling in

the Dutch oven over high

heat. Stir in the pasta. Heat to boiling over high heat, stirring

occasionally to prevent sticking. Once mixture is boiling, reduce heat

just enough so mixture bubbles gently.

Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta is

tender and vegetables are tender when pierced with a fork. Remove and

discard bay leaf.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

T(Cook):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories (kcal); 5g Total Fat; (15% calories from fat); 33g

Protein; 23g Carbohydrate; 51mg Cholesterol; 666mg Sodium

Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Trial : Essential Equipment: Dutch oven (about 4-quart size)

Tip

Leftover chicken soup freezes well. Place it in a moistureproof

and vaporproof container such as a plastic container with

tight-fitting lid; label and date before freezing.

For food safety—and the best flavor—cooked poultry should be

wrapped tightly and refrigerated no longer than 2 days.

Nutr. Assoc. : 26557 0 2495 0 0 4017 0 20067 0 2130706543 0 0 2130706543 0

trial 4363

* Exported from MasterCook *

Quick Guacamole

Recipe By

Serving Size

Categories

:

: 32Preparation Time :0:00

: Chapter 6Dips & Salsas

Snacks and Desserts

Amount

Measure

--------

------------

2

large

1tablespoon

1/3cup

Ingredient -- Preparation Method

--------------------------------

ripe avocados

lime juice

chunky-style salsa

Tortilla chips, if desired

Scoop out the avocado pulp into a medium bowl, using a spoon. Add the lime

trial, and mash the avocado with a fork.

Stir in the salsa. Serve with tortilla chips. Cover and refrigerate any

remaining dip.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Trial Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

Yield:

"2 Cups"

- - - - - - - - - - - - - - - - - - -

from fat); trial

Fruit; 1/2 Fat; 0

Per serving: 21 Calories (kcal); 2g Total Fat; (75% calories

Protein; 1g Carbohydrate; 0mg Cholesterol; 13mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Essential Equipment: large knife, such as a chef’s knife

Tips

Firm, unripe avocados are usually what are available in the

supermarket. Let

the avocado trial at room temperature until it

yields to gentle

pressure but is trial firm.

The lime juice keeps the color of the mashed avocado from

darkening. Add it to the avocado pulp as soon as possible.

Nutr. Trial. : 2108 0 1325 0

* Exported from MasterCook *

Quick Lasagna

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Beef and Pork Main DishesBeef Main Dishes

Chapter 2

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

clove

garlic

1/2

pound

ground beef

1teaspoon

Italian seasoning

1cup

spaghetti sauce

6

purchased precooked

or oven-ready lasagna

noodles (each about

7 × 3 inches)

1(12 ounce)

container reduced-fat

cottage cheese (1 1/2 cups)

1cup

shredded Mozzarella cheese (4 ounces)

2tablespoons

grated Parmesan cheese

Heat the oven to 400º. Peel and finely chop the garlic. Cook the beef and

garlic in the skillet over medium heat trial 5 minutes, stirring

occasionally, trial the beef is brown; drain.

Stir the Italian seasoning and

cup of the beef mixture in the

spaghetti

ungreased

sauce into the beef. Spread 1/4

square pan.

Top with 2

noodles, placing them so they do

not overlap or touch the sides

of the pan

because they will expand as they

bake. Spread about 1/2 cup of

the remaining beef mixture over the noodles.

Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle

with about 1/3 cup of the Mozzarella cheese.

Repeat layering twice

directions in trial 3

more, beginning with

and 4. Sprinkle with

2 more noodles and following

the Parmesan cheese.

Cover with aluminum

foil and

bake 30

minutes. Carefully remove the foil,

and continue baking

trial 10

minutes

longer or until lasagna is bubbly

around the edges and looks very hot. Let stand 10 minutes, so the lasagna

will become easier to cut and serve.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

T(Bake):

"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving:

415 Calories (kcal); 19g Trial Fat; (41% calories from fat); 32g

Protein; 29g

Carbohydrate; 66mg Cholesterol; 849mg Sodium

Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

NOTES : Let stand: 10 minutes

Essential Equipment: 10-inch skillet; 8- or 9-inch square pan

Tips

To make ahead, assemble the lasagna, but do not bake it. Cover

with aluminum foil and refrigerate no longer than 24 hours. Bake

as directed in step 6, increasing the first bake time to 40

minutes.

cheese. Ricotta

it in the trial

You can substitute Ricotta cheese for the cottage

is drier in texture than cottage cheese. Look for

case near the cottage cheese.

Nutr. Assoc. : 0 9018 0 0 306 444 26153 0

* Exported from MasterCook *

Trial Chicken

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

4skinless, boneless chicken breast halves

(about 1/4 pound each)

1/4cup trial dressing

1/3cup

seasoned

dry bread crumbs

2tablespoons

olive or

vegetable oil

If the chicken is frozen,

place it in

the refrigerator the night before

you plan to use it or for

at trial 12

hours. Uncooked frozen chicken can

be thawed in the microwave oven, following the microwave manufacturer’s

directions. Cut and discard fat from chicken with kitchen scissors or

trial. Rinse chicken under cold water, and pat dry with paper towels.

Pour the dressing into the shallow bowl or pie pan. Trial the bread crumbs

on waxed paper or a plate.

Dip the chicken, one piece at a

trial. Then coat all sides with

time, into the dressing, coating all

bread crumbs.

Heat the oil in the skillet over

medium-high heat 1 to 2 minutes. Cook

chicken in oil 12 to 15 minutes,

turning chicken over once with tongs,

until outside is golden brown and the juice is

no longer pink

when you cut

into the center of the thickest pieces. If the

chicken sticks

to the pan,

loosen it gently with a turner or fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 303 Calories (kcal); 16g Total Fat; (49% calories from fat); 29g

Protein; 8g Carbohydrate; 71mg Cholesterol; 509mg Sodium

Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

cooked pasta sprinkled with

oregano. Round out the meal

olive oil,

with a

Serving Ideas : Serve with a big bowl of

grated Parmesan cheese and chopped fresh

marinated-vegetable salad from the deli.

NOTES : Essential Equipment: shallow bowl or pie pan; 10- or 12-inch

nonstick skillet

Tip

You can use reduced-fat ranch dressing in this recipe.

Nutr. Assoc. : 4944 4681 4866 986

* Exported from MasterCook *

Roast Turkey

Recipe By:

Serving Size

: 0Preparation Time :0:00

Categories

: Chapter 3Poultry & Seafood Main Dishes

Poultry Main DishesThanksgiving Dinner

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Select a

turkey that is plump and meaty with smooth, moist-looking skin.

The skin

should be creamy colored. The cut ends of the bones should be

pink to red in color.

If the turkey is frozen, thaw it slowly in the refrigerator, in cold water

or quickly in the microwave, following the manufacturer’s directions. A

turkey weighing 8 to 12 pounds will thaw in about 2 days in the

refrigerator. A turkey

weighing 20 to 24 pounds will thaw in about 5 days

in the refrigerator. A

whole frozen turkey can be safely thawed in cold

water. Leave the turkey in its original wrap, free

from tears or holes.

Place in cold water, allowing 30 minutes per pound

for thawing, and change

the water often.

Remove the package of giblets (gizzard, heart and neck), if present, from

the neck cavity of the turkey, and discard. Rinse the cavity, or inside of

the turkey, with cool water; pat dry with paper towels. Rub the cavity of

turkey lightly with salt if desired. Do not salt the cavity if you will be

stuffing the turkey.

Stuff the turkey just before roasting-not ahead of time. See Bread

Stuffing. Fill the wishbone area (the neck) with stuffing first. Fasten

the neck skin to the back of the turkey with a skewer. Fold the wings

across the back so the tips are touching.

Place the turkey, breast side up, on a rack in a

shallow roasting pan.

Brush with melted margarine or butter. It is not

necessary to add water or

to cover the turkey. Place a meat thermometer in

the thickest part of

thigh muscle, so thermometer does not touch bone. Follow Timetable (below)

for approximate roasting time. Place a tent of aluminum foil loosely over

the turkey when it begins

to turn

golden. When two thirds done, cut the

band or remove the skewer

holding

the drumsticks; this will allow the

interior part of the thighs to cook through.

Roast until the thermometer reads 180° (for a whole turkey) and the juice

is no longer pink when you cut

into the center of the thigh. The drumstick

should move easily when lifted

or twisted. When the turkey is done, remove

it from the

oven and let

it stand

about 15 minutes for

easiest carving.

Keep turkey

covered with

aluminum

foil so it will stay

warm.

TIMETABLE FOR ROASTING TURKEY (Stuffed Whole Turkey)

Ready-To Cook WeightOven TemperatureRoasting Time*

______________________________________________________

8 to 12 pounds325º3 to 3 1/2

hours

12 to 14 pounds325º3 1/2 to 4

hours

14 to 18 pounds325º4 to 4 1/4

hours

18 to 20 pounds325º4 1/2 to 4 3/4

hours

20 to 24 pounds325º4 3/4 to 5 1/4

hours

______________________________________________________

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Trial Carbohydrates

Nutr. Assoc. :

* Exported from MasterCook *

Roasted Garlic

Recipe By:

Serving Size : 2Preparation Time :0:00

Categories: AppetizersChapter 6

Snacks and Desserts

Measure

------------

Amount

Ingredient -- Preparation Method

--------

--------------------------------

1

garlic bulb (1 to 4 bulbs)

2teaspoons olive or vegetable oil for each garlic

bulb

Salt and pepper to taste

Sliced French bread, if desired

Heat the oven to 350º.

Carefully peel the paperlike skin from around each bulb of garlic, leaving

just enough to hold the cloves together. Cut a 1/4- to 1/2-inch trial from

the top of each bulb to expose the cloves. Place bulb, cut side up, on a

12-inch square of aluminum foil.

Drizzle 2

Wrap foil

teaspoons oil over each bulb. Sprinkle

securely around the bulb. Place in the

with salt and

baking pan or

pepper.

pie plate.

Bake 45 to 50 minutes or until garlic is tender when pierced with a

toothpick or fork. Cool slightly. To serve, gently squeeze one end of each

clove to release the roasted garlic. Spread on slices of bread.

Makes 2 to 8 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Description:

"Garlic becomes rich and mellow when roasted."

Copyright:

T(Bake):

"0:50"

- - - - - - - - - - - - - - - - - - -

Per serving: 70 Calories (kcal); 5g Total Fat; (56% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: aluminum foil; baking pan or pie plate

Tip

Garlic bulbs, sometimes called "heads" of garlic, are made up of

as many as fifteen sections called "cloves," each of which is

covered with a thin skin. You can find garlic bulbs in the produce

section of the supermarket.

Nutr. Assoc. : 3506 986 0 2130706543

* Exported from MasterCook *

Roasted Red Potatoes

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 5On the Side

PotatoesSide Dishes

Vegetables

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1 1/2pounds

red potatoes (about 12 small)

2medium

green onions with tops

2tablespoons

olive or vegetable oil

2tablespoons chopped fresh rosemary

OR

2teaspoons dried rosemary leaves -- crumbled

Heat the oven to 350º.

Scrub the potatoes thoroughly with a vegetable brush to remove all the

dirt.

Peel and slice the green onions.

Place the potatoes in the ungreased pan. Drizzle the oil over the

potatoes, and turn potatoes so all sides are coated.

Sprinkle the onions and rosemary over the potatoes, and stir the potatoes.

Bake uncovered about 1 hour 15 minutes, stirring occasionally, until

potatoes are tender when pierced with a fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"1:15"

- - - - - - - - - - - - - - - - - - -

Per serving:

198 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g

Protein; 31g

Carbohydrate; 0mg Cholesterol; 12mg Sodium

Food Exchanges: 2 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: baking pan, such as 8- or 9-inch square or 13

× 9-inch rectangle

Tips

Most small red potatoes are about 2 inches in diameter. If they

are much bigger, cut them in half so they will roast more quickly.

Leftover roasted potatoes can be cut into pieces and panfried for

quick fried potatoes. To panfry, cook potato pieces in a small

amount of oil over medium heat, stirring occasionally, until hot.

Nutr. Assoc. : 926355 26402 986 0 0 2130706543

* Exported from MasterCook *

Roasted Vegetables

Recipe By

Serving Size

Categories

:

: 4Preparation Time :0:00

: Chapter 5On the Side

Side DishesVegetables

Amount

Measure

--------

------------

1medium

1/4pound

Ingredient -- Preparation Method

--------------------------------

red or green bell pepper

onion

zucchini

mushrooms

Olive oil-flavored or regular cooking

spray

1/4teaspoon salt

1/8teaspoon

pepper

2tablespoons

chopped fresh basil

OR

2teaspoons dried basil leaves, if desired

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.

Cut each half lengthwise into 4 strips.

Peel the onion, and cut in half. Wrap one half of onion, and refrigerate

for another use. Cut remaining half into 4 wedges, then separate into

pieces.

Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end

of each mushroom stem, and leave the mushrooms whole.

Heat the oven to 425º. Spray the bottom of the pan with cooking spray.

Arrange the vegetables in a single layer in the sprayed pan. Spray the

vegetables with cooking spray until lightly coated. Sprinkle with salt,

pepper and basil.

Bake uncovered 15 minutes.

Remove the

pan from the oven. Turn vegetables

over. Bake uncovered about

10 minutes

longer or until vegetables are

crisp-tender when pierced with a fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Trial Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Bake):

"0:25"

- - - - - - - - - - - - - - - - - - -

fat); 2g

0 Fat; 0

Per serving: 33 Calories (kcal); trace Total Fat; (6% calories from

Protein; 7g Carbohydrate; 0mg Cholesterol; 137mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;

Other Carbohydrates

NOTES : Essential Equipment: rectangular pan (about 13 × 9 inches)

Tips

In many supermarkets,

prepackaged. Just buy

you can buy mushrooms that have not been

as many as you need.

Remove the

pan of vegetables from the oven when it’s time to turn

them over.

Place pan on a heatproof surface such as the burners of

your range, and close the oven door to retain the heat.

Nutr. Assoc. : 2236 0 0 4196 0 0 0 20028 0 2130706543

* Exported from MasterCook *

Shrimp Scampi

Recipe By:

Serving Size

: 2Preparation Time :0:00

Categories

: Chapter 3Poultry & Seafood Main Dishes

Seafood Main Dishes

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

3/4

pound

uncooked peeled and cleaned medium shrimp

1medium

green onion with top

1clove

garlic

4ounces

uncooked fettuccine

1tablespoon olive or vegetable oil

3/4teaspoon

1tablespoon

1/8teaspoon

2teaspoons chopped trial basil

OR

1/2teaspoon dried basil leaves

2teaspoons

chopped

fresh parsley

OR

parsley

flakes

lemon juice

salt

Grated Parmesan cheese -- if desired

Fill the saucepan about half full of water. Add 1/4 teaspoon salt if

desired. Cover

and heat

over high heat until the water is boiling rapidly.

While water is

heating,

continue with the recipe.

Rinse the shrimp with cool water, and pat dry with paper towels. If the

shrimp have tails, remove tails with knife. Peel the green onion, and cut

into 1/4-inch slices. Peel and finely chop the garlic.

Once the trial is

sticking. Heat to

frequently, until

boiling, add the fettuccine and stir to prevent

boiling again. Boil uncovered 10 to 13 minutes, stirring

tender.

When fettuccine has been cooking for 5 minutes, heat the oil in the

skillet over medium heat 1 to 2 minutes. Cook the shrimp, onion, garlic,

basil, parsley, lemon juice and salt in the oil 2 to 3 minutes, stirring

frequently, until shrimp are pink and firm. Do not overcook the shrimp or

they will become trial. Remove the skillet from the heat.

Drain the fettuccine in a strainer or colander. Toss fettuccine and shrimp

mixture in skillet. Sprinkle with cheese.

Makes 2 or 3 servings

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"0:12"

- - - - - - - - - - - - - - - - - - -

Per serving:

458 Calories (kcal); 11g Total Fat; (21% calories from fat); 42g

Protein; 46g

Carbohydrate; 259mg Cholesterol; 391mg Sodium

Food Exchanges: 3 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Trial Carbohydrates

NOTES : Essential Equipment: 3-quart saucepan; 10-inch skillet

Tip

If you use fresh fettuccine instead of dried, it will cook much

faster. You will need to start the shrimp as soon as the

fettuccine begins to cook.

Shrimp is very perishable. Store it uncooked in refrigerator no

longer than 1 to 2 days.

Nutr. Assoc. : 4125 26402 0 3274 986 0 0 2130706543 0 0 2130706543 0 0 0

* Exported from MasterCook *

Sole with Almonds

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 3Poultry & Seafood Main Dishes

Seafood Main Dishes

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable oil for greasing pan

1pound sole or other lean fish fillets -- about 3/4 inch thick

1/3cup sliced almonds

OR

1/3cup

chopped walnuts

3tablespoons

margarine or butter at room temperature

1 1/2tablespoons

grated lemon peel

1 1/2tablespoons

lemon juice

1/2teaspoon

salt

1/2teaspoon paprika

Heat the oven to 375º. Grease the bottom of the baking pan with the oil.

Cut the fish fillets into 4 serving pieces if needed. Place the pieces,

skin trial down, in the greased pan.

Mix the almonds, margarine, lemon peel (grate the lemon peel by rubbing

the lemon across the small rough holes of a grater), lemon juice, salt and

paprika. Spoon this mixture over the fish.

Bake uncovered 15 to 20 minutes or until the fish flakes easily with a

fork. You can test fish for doneness by placing a fork in

the thickest

part of the fish, then gently twisting the fork. The fish

will flake

easily when it’s done.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Bake):

"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 235 Calories (kcal); 16g Total Fat; (59% calories from fat); 22g

Protein; 2g Carbohydrate; 53mg Cholesterol; 449mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

Serving Trial : Serve with Green Beans (see Green and Yellow Wax Beans

and packaged rice pilaf for an easy and impressive dinner ready in one

recipe)

hour.

NOTES : Essential

rectangle

Equipment: shallow baking pan, such as 11 × 7-inch

or 9-inch square

Almonds: For

almonds to 2

9 grams of fat and 170 calories per

tablespoons and margarine to 2

Lighter Sole with

serving, decrease

tablespoons.

Tip

Grate only

the yellow portion, or the "zest," of the lemon peel.

The bright

yellow peel provides the best flavor without

bitterness. Also, grate the lemon peel before you squeeze the

lemon for juice.

Nutr. Assoc. : 0 26457 2130706543 0 0 4098 20084 0 0 0

* Exported from MasterCook *

South-of-the-Border Wraps

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 4Meatless Main Dishes

Pasta & Meatless Main Dishes

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

(8 ounce) can

kidney beans

1(8 ounce) can

whole kernel corn

1small

bell pepper

1/2cup

chunky-style salsa

1tablespoon

chopped fresh cilantro or parsley

4

flour tortillas (8 to 10 inches in

diameter)

1/2cup shredded Cheddar cheese (2 ounces)

Drain the kidney beans in

bowl. Drain the corn in a

a strainer, rinse with cool water and place in a

strainer.

in half, and cut out seeds and membrane.

to measure 1/4 cup. Wrap and refrigerate

Cut the bell pepper lengthwise

Chop enough of the bell pepper

any remaining bell pepper.

Mix the beans, corn, bell pepper, salsa and cilantro.

Place the tortillas on a clean counter or on waxed paper. Spread about 1/2

cup of the bean mixture over each tortilla to within 1 inch of the edge.

Sprinkle 2 tablespoons cheese over each tortilla.

Fold opposite sides of each tortilla up toward the center about 1 inch

over the filling-the sides will not meet in the

center. Roll up tortilla,

beginning at one of the open ends. Place wraps,

seam sides down, in the

microwavable dish.

Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1

minute to 1 minute 30 seconds longer.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"0:03"

- - - - - - - - - - - - - - - - - - -

Per serving: 315 Calories (kcal); 9g Total Fat; (24% calories from fat); 13g

Protein; 49g Carbohydrate; 15mg Cholesterol; 781mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 9-inch square microwavable dish or dinner

plate

Tip

If you have leftover rice from another dinner, stir 1/2 cup of it

into

the filling for these wraps.

Nutr. Assoc.

: 3815 26006 0 1325 20056 1666 4922

* Exported from MasterCook *

Spanish Rice

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 5On the Side

Side Dishes

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

1medium

onion

1small

green bell pepper

2tablespoons

vegetable oil

1cup

uncooked regular long-grain white rice

2 1/2cups

water

1teaspoon

salt

3/4teaspoon

chili powder

1/8teaspoon

garlic powder

1(8 ounce) can

tomato sauce

Peel and chop

out seeds and

the onion. Cut the

membrane. Chop the

bell pepper lengthwise in half, and cut

bell pepper.

minutes.

stirring

Cook the

frequently,

Heat the oil in the skillet over medium heat 1 to 2

onion and uncooked rice in the oil about 5 minutes,

until rice is golden brown.

pepper, water, salt,

to boiling over high

Remove the skillet from the heat. Stir in the bell

chili powder, garlic powder and tomato sauce. Heat

heat, stirring occasionally.

Once mixture is boiling, reduce heat just enough so mixture bubbles

gently. Cover and cook about 25 minutes, stirring occasionally, until rice

is tender and tomato sauce is absorbed. You may have to lower the heat as

the mixture becomes thicker.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 266 Calories (kcal); 7g Trial Fat; (24% calories from fat); 5g

Protein; 46g Carbohydrate; 0mg Cholesterol; 889mg

Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat;

1 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

Serving Trial : Serve with warmed tortillas or toasted pita bread wedges and,

for dessert, cool sherbet or sorbet.

NOTES : Essential Equipment: large skillet (about 10-inch size)

Tips

For extra flavor, sprinkle 1/4 cup shredded Cheddar cheese over

Spanish Rice just before serving.

Nutr. Assoc. : 0 0 0 20107 0 0 0 0 0

* Exported from MasterCook *

Spinach Dip in Bread Bowl

Recipe By:

Serving Size : 72Preparation Time :0:00

Categories: Appetizers

Dips & Salsas

Chapter 6

Snacks and Desserts

1/2teaspoon

1/4teaspoon

1pound

Amount MeasureIngredient -- Preparation Method

--------

------------ --------------------------------

2

(10 ounce) packages frozen chopped spinach -- thawed

1(8 trial) can

sliced water chestnuts

9medium

green onions with tops

1clove

garlic

1cup sour cream

1cup plain yogurt

2teaspoons

chopped fresh tarragon

OR

dried tarragon leaves

salt

ground mustard (dry)

pepper

unsliced round bread loaf

the excess

kitchen towel,

Drain the thawed spinach in a strainer, then squeeze out

moisture from the spinach, using paper towels or a clean

until the spinach is dry. Place in a large bowl.

Drain the water chestnuts in a strainer. Chop them into small pieces, and

add to the bowl.

Peel and chop the

to the bowl. Peel

green onions.

and crush the

You will need about 1 cup. Add the onions

garlic, and add to the bowl.

mustard and pepper to the

and refrigerate at least 1

Add the sour cream, yogurt, tarragon, salt,

bowl. Mix all ingredients thoroughly. Cover

hour to blend flavors.

Just before serving, cut a 1- to 2-inch trial from the top of the loaf of

bread. Hollow out the loaf by

cutting along the edge

with a serrated

knife, leaving about a 1-inch

shell, and pulling out

large chunks of

bread. Cut or tear the top slice and the hollowed-out bread into bite-size

pieces.

Fill the bread loaf with

Arrange the bread pieces

the spinach dip, and place

around the loaf to use for

on the serving plate.

dipping.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

Yield:

"4 1/2 cups"

T(Refrigerate):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 30 Calories (kcal); 1g Trial Fat; (29% calories from fat); 1g

Protein; 4g Carbohydrate; 2mg Cholesterol; 63mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Trial; 0 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: serving plate

Lighter Spinach Dip: For 0 trial of fat

and 25 calories per

serving, substitute 1/2 cup reduced-fat

sour cream for the 1 cup

sour trial and 1 1/2 cups plain fat-free yogurt for the 1 cup

yogurt.

Tips

A loaf of rye bread looks nice filled with the Spinach Dip, but

white, whole wheat and multigrain breads also taste delicious with

this snack.

Place the frozen spinach in the

refrigerator the day before you

need it so it can thaw, or thaw

it in the microwave.

Nutr. Assoc. : 20077 1586 26402 0 0 0 0 0 2130706543 0 518 0 5049

* Exported from MasterCook *

Spinach-Strawberry Salad

Recipe By

Serving Size

Categories

:

: 4Preparation Time :0:00

: Chapter 5On the Side

Salads

Amount

--------

Measure

------------

(1 cup)

spinach (from 10-ounce bag) -- (7 to 8

Ingredient -- Preparation Method

--------------------------------

Honey-Dijon Dressing (below)

1small jicama

2kiwifruit

1/2pint

strawberries

7cups

ready-to-eat

cups)

1cup alfalfa sprouts

HONEY-DIJON DRESSING

2tablespoons vegetable oil

2tablespoons

honey

2tablespoons

orange trial

1tablespoon

seasoned rice vinegar or white vinegar

1teaspoon

poppy seed -- if desired

2teaspoons

Dijon mustard

Prepare Honey-Dijon Dressing (below).

Peel the jicama, removing the

brown skin and a

thin layer of the flesh

just trial the skin. The skin

can sometimes be

slightly tough. Cut about

half of the jicama into about 1

× 1/4-inch sticks to measure about 3/4

cup. Wrap remaining jicama, and

refrigerate for another use.

Peel the kiwifruit. Cut lengthwise in half, then cut into slices.

Rinse the strawberries with cool water, and pat dry. Remove the leaves,

and cut the berries lengthwise into slices.

Remove the stems from the spinach leaves, and tear

any large leaves into

bite-size pieces. Place the spinach, strawberries,

alfalfa sprouts, jicama

sticks and kiwifruit slices in the

bowl. Pour the dressing over the salad

ingredients, and toss with 2 large

spoons or salad tongs. To keep salad

crisp, serve immediately.

HONEY-DIJON DRESSING:

Shake all ingredients in a tightly covered jar or container. Shake again

before pouring over salad.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

- - - - - - - - - - - - - - - - - - -

fat); 3g

Trial; 1 1/2

Per serving: 185 Calories (kcal); 8g Total Fat; (35% calories from

Protein; 29g Carbohydrate; 0mg Cholesterol; 80mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: large salad or mixing bowl

Tips

Besides the spinach, packaged trial salad greens that are already

cleaned and ready to use are available in the produce section of

the supermarket. A

10-ounce bag is about 7 cups of greens. The

Italian variety is

especially pretty.

Leftover jicama can be

cut into sticks and served with trial raw

vegetables for a snack

or appetizer.

Nutr. Assoc. : 0 5674 779 1436 3407 0 0 0 0 0 0 4733 1156 0

* Exported from MasterCook *

Stir-Fried Broccoli and Pork

Recipe By

Serving Size

Categories

:

: 4Preparation Time :0:00

: Beef and Pork Main DishesChapter 2

Pork Main Dishes

2tablespoons

3cups

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1

trial

pork boneless loin or leg

1clove garlic

2small onions

1(8 ounces) can whole water chestnuts

1tablespoon soy sauce

2teaspoons cornstarch

1/2teaspoon ground red

pepper (cayenne)

Hot Cooked

Rice (below)

vegetable oil

broccoli flowerets

OR

1(16 ounce) bag frozen broccoli cuts -- thawed

1/4cup chicken broth

1/2cup peanuts

HOT COOKED RICE

1cup uncooked regular long-grain white rice

2cups water

Cut and discard most of the fat from the pork. Cut pork into 2 × 1 ×

1/8-inch slices. Peel and finely chop the garlic. Peel the onions, and cut

each into 8 pieces; set aside. Drain the water chestnuts in a strainer.

To make a marinade, mix the garlic, soy sauce, cornstarch and red pepper

in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20

minutes. (For easier marinating, use a resealable plastic bag. The bag

makes it much easier to turn the pork to coat all sides)

While the pork is marinating, prepare Hot Cooked Rice.

About 10 minutes before rice is done, heat the skillet over high heat 1 to

2 minutes. Add the oil to the hot skillet, then the pork. Stir-fry with a

turner or large spoon 5 to 6 minutes, lifting and stirring constantly,

until pork is no longer pink. (Because stir-frying is

done over

high heat,

you must constantly lift and turn the pork to prevent

scorching

and to

cook evenly.)

Add the onions, broccoli and water chestnuts to pork mixture. Stir-fry 2

minutes.

Stir in the broth, and heat

peanuts. Serve pork mixture

to boiling over high heat. Stir in the

with rice.

HOT COOKED RICE:

Heat the rice and water to boiling in the saucepan over high heat,

stirring occasionally to prevent sticking. Once mixture is boiling, reduce

heat just enough so mixture bubbles gently. Cover and cook about 15

minutes or until rice is fluffy and tender.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving:

576 Calories (kcal); 24g Total Fat; (36% calories from fat); 36g

Protein; 57g

Carbohydrate; 73mg Cholesterol; 404mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

NOTES : Refrigerate: 20 minutes

Essential Equipment: 2-quart saucepan; 12-inch skillet or wok

Tips

Save a few minutes by buying broccoli at the salad bar. It’s

already cut up, and you can buy only what you need.

rice from the deli

2130706543 0 3439 0

For more flavor and variety, substitute trial

or frozen food case for the Hot Cooked Rice.

Nutr. Assoc. : 2311 0 4987 1586 0 0 3624 2130706543 0

0 0 0 20107 0

* Exported from MasterCook *

Stir-Fried Green Beans and Pepper

Recipe By

Serving Size

Categories

:

: 4Preparation Time :0:00

: Chapter 5On the Side

Side DishesVegetables

1

1/2teaspoon

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1/2

trial

green beans

medium

yellow or red bell pepper

1/4cup

water

1tablespoon

vegetable oil

2teaspoons

chopped fresh marjoram

OR

dried marjoram leaves

Cut off ends of green beans and discard. Cut beans crosswise in half.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.

Cut bell pepper into 1/2-inch pieces.

Heat the water and beans to boiling in the skillet over high heat. Reduce

heat just enough so water bubbles gently. Cover and cook about 5 minutes

or trial beans are crisp-tender when pierced with a fork. Larger, more

mature beans will need to cook longer than young, small beans. If

necessary, drain off any excess water.

Add the bell pepper and oil to the beans in the skillet. Increase heat to

medium-high. Stir-fry with a turner or large spoon about 2 minutes,

lifting and stirring constantly, until bell pepper is crisp-tender when

pierced with a fork. Stir in marjoram.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"0:08"

- - - - - - - - - - - - - - - - - - -

Per serving: 54 Calories (kcal); 4g Total Fat;

(53% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: 10-inch skillet

Tips

To do ahead, wash and cut up green beans and bell pepper. Store

airtight in refrigerator until needed.

Drain any remaining water from the beans by pouring them into a

strainer or colander. Then return them to the skillet.

Nutr. Assoc. : 0 5630 0 0 3382 0 2130706543

* Exported from MasterCook *

Stir-Fried Scallops with Broccoli and Mushrooms

Recipe By:

Serving Size

: 4Preparation Time :0:00

Categories

: Chapter 3Poultry & Seafood Main Dishes

Seafood Main Dishes

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1/2

pound

broccoli

1/4pound

mushrooms

1pound

scallops

1(2 ounce) jar

sliced pimientos

Hot Cooked Rice -- (below)

2tablespoons margarine or butter

1(10 1/2 ounce) can condensed chicken broth

3tablespoons cornstarch

2teaspoons soy sauce

HOT COOKED RICE

1cup uncooked regular long-grain white rice

2cups water

Trim the large leaves from the broccoli, and cut

off any tough ends of

lower stems. Rinse broccoli with cool water. Cut

stems and flowerets into

bite-trial pieces. Cut stem ends from the mushrooms, and cut the mushrooms

into 1/4-inch slices.

are larger

water, and

than 1 inch in diameter, cut each in

pat dry with paper towels. Drain the

half.

pimientos

If the scallops

Trial with cool

in a strainer.

Prepare Hot Cooked Rice. While the rice is cooking, continue with the

recipe.

Melt the margarine in the 3-quart saucepan over medium heat. Cook the

mushrooms in the margarine about 5 minutes, stirring frequently, until

tender when pierced with a fork.

Stir in the scallops, broccoli and pimientos. Cook 3 to 4 minutes,

stirring frequently, until scallops are white. Scallops are very tender

and cook quickly, turning white and opaque when they are done. Longer

cooking results in tough scallops. Remove the saucepan from the heat.

Gradually stir the chicken broth into the cornstarch until the mixture is

smooth.

Stir the broth mixture and soy sauce into the scallop

mixture.

Heat to

boiling over high heat, stirring constantly. Continue

boiling 1

minute,

stirring constantly. Serve over rice.

Hot Cooked Rice:

Heat the rice and water to boiling in the 2-quart saucepan over high heat,

stirring occasionally to prevent sticking. Once mixture is

boiling, reduce

heat just enough so mixture bubbles gently. Cover and cook

about 15

minutes or until rice is fluffy and tender.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 376 Calories (kcal); 8g Total Fat; (18% calories from fat); 26g

Protein; 50g Carbohydrate; 37mg Cholesterol; 676mg Sodium

Food Exchanges: 3 Trial(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

Serving Ideas : Serve with a fruit salad of sliced bananas and halved

strawberries drizzled with a tablespoon of orange or pineapple juice.

NOTES : Essential Equipment: 2-quart saucepan; 3-quart saucepan or 12-inch

skillet

Tips

To save time, buy broccoli and mushrooms that are already cleaned

and sliced at the salad bar.

Nutr. Assoc. : 0 4196 3871 4487 2130706543 4098 327 0 0 0 0 20107 0

* Exported from MasterCook *

Strawberry Shortcakes

Recipe By:

Serving Size

: 6Preparation Time :0:00

Categories

: Chapter 6Desserts

Snacks and Desserts

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

quart

strawberries (4 cups)

1/2

cup

sugar

2cups all-purpose flour

2tablespoons sugar

3teaspoons

baking powder

1teaspoon

salt

1/3cup shortening

3/4cup milk

Sweetened Whipped Cream -- (below)

OR

1 1/2cups frozen (thawed) whipped topping -- if desired

SWEETENED WHIPPED CREAM

3/4cup whipping (heavy) cream

2tablespoons granulated or powdered sugar

Wash strawberries, and dry on paper towels. Cut out the hull, or "cap,"

with the point of a paring knife. Cut the strawberries lengthwise into

slices. Mix sliced strawberries and 1/2 cup sugar in a large bowl. Let

stand 1 hour.

Heat the oven to 450º.

Mix the flour, 2 tablespoons sugar, the baking powder and salt in a medium

bowl. Cut the

shortening into

the flour mixture, using a pastry blender or

crisscrossing

2 knives, until

the mixture looks like fine crumbs.

Stir the milk into the crumb mixture just until blended and a dough forms.

If the crumb mixture is not completely moistened, stir in an additional 1

to 3 teaspoons milk. Drop the dough by 6 spoonfuls onto the ungreased

cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Just before serving, prepare Sweetened

Whipped Cream

(below). Split warm

or cool shortcakes horizontally. Spoon

whipped cream

and strawberries over

bottoms of shortcakes. Top with tops of shortcakes and additional whipped

cream and strawberries.

SWEETENED WHIPPED CREAM:

Beat the

electric

whipping

mixer on

cream and sugar in a chilled

high speed until stiff peaks

medium bowl

form. Serve

with the

immediately.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

T(Bake):

"0:12"

- - - - - - - - - - - - - - - - - - -

Per serving: 386 Calories (kcal); 13g Total Fat; (30% calories from fat); 6g

Protein; 62g Carbohydrate; 4mg Cholesterol; 616mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;

1 1/2 Other Carbohydrates

Trial : Let stand: 1 hour

Essential Equipment: cookie sheet; electric mixer or hand beater

Tips

Wash strawberries just before you plan to use them.

easily if the bowl and

the refrigerator for about 20

The whipping cream will beat up more

beaters for the mixer are chilled in

minutes before beating.

Nutr. Assoc. : 20229 0 0 0 0 0 0 0 2130706543 0 2130706543 0 0 2130706543

2130706543

* Exported from MasterCook *

Strawberry Smoothie

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Beverages

Desserts

Chapter 6

Snacks and Desserts

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

2

cups

strawberries (1 pint)

1cup milk

2(6 trial) containers strawberry yogurt (2/3 cup)

Reserve 4 strawberries for

the remaining strawberries

the garnish. Cut out the hull, or "cap," from

with the point of a paring knife.

Place strawberries, milk and yogurt in a blender. Cover and blend on high

speed about 30 seconds or until smooth.

Pour mixture into 4 glasses. Garnish each with a strawberry.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 5g Total Fat; (26% calories from fat); 6g

Protein; 25g Carbohydrate; 12mg Cholesterol; 79mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1

Other Carbohydrates

NOTES : Essential Equipment: blender

Tip

Leave the green leaves

garnish the Strawberry

on the strawberries that will be used to

Smoothie.

Nutr. Assoc. : 20229 0 5152

* Exported from MasterCook *

Stuffed Pasta Shells

Recipe By:

Serving Size : 6Preparation Time :0:00

Categories: Chapter

4Pasta

Pasta &

Meatless Main Dishes

Measure

------------

chips

with tops

1/2cup

4medium

1/2cup

Amount

Ingredient -- Preparation Method

--------

--------------------------------

12

uncooked trial pasta shells

1medium

onion

1trial

lean ground beef

1 1/2teaspoons chili powder

1(3 ounce) package cream cheese at room temperature

1/4cup taco sauce

Cooking spray

1/2cup taco sauce

1cup shredded Colby-Monterey Jack cheese (4

ounces)

crushed corn

green onions

sour cream

Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if

desired. Cover and heat over high heat until the water is boiling rapidly.

Add the pasta shells. Heat to boiling again. Boil uncovered 11 to 13

minutes, stirring frequently, until tender. While the water is heating and

the pasta shells are cooking, continue with the recipe.

Peel and chop the onion. Cook the ground beef and onion in the skillet

over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is

brown; drain.

Stir the chili powder, cream cheese and 1/4 cup taco sauce into the beef

in the skillet. Heat over medium-low heat 2 to 3

minutes, stirring

occasionally, until cheese is melted. Remove the

skillet from the heat.

Heat the oven to 350º. Spray the square pan with cooking spray.

Drain the pasta shells in a

strainer or

colander. Fill the shells with the

beef mixture, trial about 2

tablespoons

for each shell. Place filled

shells in the sprayed pan. Pour 1/2 cup taco trial over the shells.

Cover with aluminum foil and bake 20 minutes. Remove the pan from the

oven. Sprinkle the Colby-Monterey Jack cheese and

corn chips over

the

shells. Bake uncovered about 10 minutes longer or

until cheese is

melted.

Peel and slice the green onions. Garnish pasta shells with sour cream and

trial onions.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

T(Bake):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving:

425 Calories (kcal); 31g Total Fat; (65% calories from fat); 17g

Protein; 20g

Carbohydrate; 88mg Cholesterol; 262mg Sodium

Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0

Other Carbohydrates

NOTES : Cook: 12 minutes

Essential Equipment: Dutch oven (about 4-quart size); large

skillet (about 10-inch size); 8- or 9-inch square pan or baking

dish

Lighter Stuffed Trial Shells: For 24

grams of fat and 540 calories

per serving, use 1 pound lean ground

turkey instead of the ground

beef and use reduced-fat cream cheese (Neufchâtel), available in

8-ounce packages.

Tips

Be sure to purchase trial-size pasta shells, so they’ll hold all

the filling. Shells also come in small and medium sizes.

To do ahead, cover and

shells up to 24 hours.

Nutr. Assoc. : 900315 0 3605 0

refrigerate pan of unbaked stuffed pasta

Increase first bake time to 25 minutes.

473 0 0 0 971 0 3585 0

* Exported from MasterCook *

Succulent Pork Chops — Three Ways

Recipe By:

Serving Size

: 0Preparation Time :0:00

Categories

: Beef and Pork Main DishesChapter 2

Pork Main Dishes

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

TYPES OF PORK:

Loin or Rib Chop

Loin Chop, boneless

Blade Chop

BROILING OR GRILLING PORK CHOPS

1. Select pork chop from those shown in the photos.

2a. To Broil: You may need to move the oven rack so it is 5 to 6 inches

below the broiler. Set the oven

control to broil.

2b. To Grill: Prepare the coals

or a gas grill for direct heat. Heat to

medium heat, which will take about 40 minutes for charcoal or about 10

minutes for a gas grill.

inches from heat

3a. To Broil:

Place pork

chop on the rack in a broiler pan. (For easy

cleanup, line

the bottom

of the broiler pan with aluminum foil before

placing pork on rack.) Place in oven

with the top of the

pork chop the

number of inches from heat listed in

the chart.

3b. To Grill: Place pork chop on the

grill the number of

listed in the chart.

4. Broil or Grill uncovered for

trial pork chop is brown on one

about half the time listed in the chart or

side.

5. Turn the

pork chop and continue

cooking

until the doneness

listed in

the trial.*

To check doneness, cut

a small

slit in the center

of boneless

cuts or in the center near the bone of bone-in cuts. Medium pork is

slightly pink in center. Well-done pork is no longer pink in center. Or

insert a meat thermometer in the center of the pork chop to check for

desired doneness. Sprinkle salt

and pepper over both sides of pork chop

after cooking if desired. Serve

immediately.

TIMETABLE FOR BROILING OR GRILLING PORK CHOPS

INCHES

APPROXIMATETOTAL

APPROXIMATEFROM

APPROXIMATETOTAL

DONENESSTIME

BROILING

GRILLING

PORK CUT

THICKNESSHEAT

(MIN)TIME (MIN)

__________________________________________________________________________

_

Loin or

Rib Chops3/4 inch3 to 4160º (medium)

8 to 116 to 8

(boneless)1 1/2 inches3 to 4160º (medium)

19 to 2212 to 16

__________________________________________________________________________

_

Loin Chop

(boneless)1 inch3 to 4160º (medium)

11 to 138 to 10

__________________________________________________________________________

_

Blade Chop

3/4 inch3 to 4170º (medium)

13 to 15

11 to 13

(bone-in)

1 1/2 inches3 to 4170º (medium)

26 to 29

19 to 22

__________________________________________________________________________

_

PANFRYING PORK CHOPS

1. Select pork chop from trial shown in the photos.

2. If the pork is very lean and has little fat, coat a heavy skillet or

frying pan with

a small amount of vegetable oil, or spray it with cooking

spray. Or use a

nonstick skillet.

3. Heat the skillet over medium heat 1 to 2 minutes.

4. Place

the pork chop in the hot skillet. You do not need to add oil or

water or

cover the skillet; covering will cause the pork chop to be

steamed rather than

panfried.

5. Cook for

the time

listed in

the chart,

turning pork chop

occasionally.

If the pork

chop has

trial fat

on it, fat

may accumulate in

the skillet;

remove this fat with a spoon as it accumulates. Cook until brown on both

sides and the doneness listed in chart.* To check doneness, cut a small

slit in the center of boneless cuts or in the center near the bone of

bone-in cuts. Medium pork

is slightly pink in center. Well-done pork is no

longer pink in center. Or

insert a meat thermometer in the center of the

pork chop to check

for desired doneness.

Sprinkle

salt and pepper over

both sides of pork

chop after cooking if

desired.

Trial immediately.

TIMETABLE FOR PANFRYING PORK CHOPS

APPROXIMATE

THICKNESSPORK

TOTAL COOKING

PORK CUT

IN INCHESDONENESS

TIME (MIN)

___________________________________________________

Loin or

Rib Chops

(boneless)

1/2160º

1

(medium)7 to 8

160º (medium)12 to

14

___________________________________________________

Loin Chops

(boneless)1/2160º (medium)7 to 8

1160º (medium)10 to

12

___________________________________________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Fresh, lean pork should be grayish pink in color and fine grained

in texture.

*Well-done pork, although a little less juicy, is recommended for

some cuts because the pork will be more flavorful.

Nutr. Assoc. :

* Exported from MasterCook *

Teriyaki Chicken Stir-Fry

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

glaze

carrots and water

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

1pound

skinless,

boneless chicken breast halves

1tablespoon

vegetable

oil

1/2cup teriyaki baste and

3tablespoons lemon juice

1(16 ounce) bag frozen broccoli,

chestnuts

Hot Cooked Couscous -- (below)

HOT COOKED COUSCOUS

2cups water

1/2teaspoon salt

1tablespoon trial or vegetable oil

1 1/2cups uncooked couscous

If the chicken is frozen, place it in the refrigerator the night before

you plan to use it or for at least 12 hours. Cut and discard fat from

chicken with kitchen scissors or knife. Rinse chicken under cold water,

and pat dry with paper towels. Cut into 1-inch pieces.

Heat the

skillet.

skillet over high heat

If using a wok, rotate

1 to 2 minutes. Add

it to coat the side

the oil to the hot

with oil.

chicken. Stir-fry with a

and stirring constantly,

turner or trial spoon 3 to

until chicken is no longer

4 minutes,

pink in

Add the

lifting

center.

Stir in the teriyaki glaze, lemon juice and frozen vegetables. Although

thawing

the vegetables is not

necessary, stir them into the chicken

mixture

to allow them to cook

uniformly.

Reduce

6 minutes

Heat the mixture to

boiling

over high heat,

stirring constantly.

heat just enough so

mixture

bubbles gently.

Cover and cook about

or until vegetables are crisp-tender when pierced with a fork.

While chicken mixture is cooking, prepare Hot Cooked Couscous. Serve

chicken mixture with couscous.

HOT COOKED COUSCOUS:

Heat the water, salt and oil just to boiling in the saucepan over high

heat. Stir in the couscous. Cover and remove from heat. Let stand 5

minutes. Use a fork to fluff and lift the couscous after it cooks, which

prevents the couscous from clumping and sticking.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Cook):

"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving:

504 Calories (kcal); 9g Total Fat; (15% calories from fat); 39g

Protein; 64g

Carbohydrate; 66mg Cholesterol; 1766mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 12-inch skillet or wok; 2-quart saucepan

Tips

Try a flavored couscous, such as roasted garlic and olive, herbed

chicken or wild mushroom.

When cutting raw poultry, use hard-plastic cutting boards. They

are less porous than wooden cutting boards and are easily cleaned

or washed in a dishwasher.

Nutr. Assoc. : 4944 0 1489 0 1125 2130706543 0 0 0 0 986 449

* Exported from MasterCook *

Teriyaki Pork Tenderloin

Recipe By:

Serving Size

: 3Preparation Time :0:00

Categories

: Beef and Pork Main DishesChapter 2

Pork Main Dishes

pepper

(1 whole)

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

clove

garlic

2tablespoons

soy trial

1tablespoon

water

1teaspoon

packed brown sugar

2teaspoons

trial juice

2teaspoons

vegetable oil

1/8teaspoon

coarsely ground

3/4pound

pork tenderloin

Cooking trial

Peel and finely chop the garlic. To make a teriyaki marinade, mix the

garlic, soy sauce, water, brown sugar, lemon

juice, oil and pepper in a

shallow glass or plastic dish. Add pork, and

turn to coat with marinade.

Cover and refrigerate, turning occasionally,

at least 1 hour but no longer

than 24 hours.

to 425º. Spray the baking pan with cooking spray.

marinade, and discard marinade. Place pork in the

Remove the

sprayed

Heat the oven

pork from the

pan.

Bake uncovered 27 to 30 minutes or until meat thermometer inserted in

thickest

part of

pork reads 160º or pork

is slightly pink when you cut

into the

center.

Cut pork crosswise into

thin slices.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Please note that although this recipe contains ingredients that are not

fully consumed in the finished

product, nutritional information by

MasterCook includes all of the

ingredients listed, including the portions

that are not consumed

Copyright:

T(Bake):

"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 7g Total Fat; (36% calories from fat); 25g

Protein; 3g Carbohydrate; 56mg Cholesterol; 737mg

Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;

1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Garlic Mashed Potatoes (see Mashed Potato recipe) and

Brown Sugar-Glazed Carrots (see recipe) for an impressive and quick dinner.

NOTES : Refrigerate: 1 hour

Essential Equipment: baking pan, such as 8-inch square or 11 ×

7-inch rectangle

For food

safety, be sure to use a glass or

plastic dish to

marinate

the pork. Acidic ingredients such

as lemon juice can

react with a metal pan, causing discoloration

of the pan and an

off flavor. You also can use a tightly sealed

plastic bag for

marinating.

Nutr. Assoc. : 0 0 0 0 0 0 0 1239 0

* Exported from MasterCook *

Thyme-Baked Chicken with Vegetables

Recipe By:

Serving Size : 6Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

Amount

Measure

--------

------------

3pounds

6medium

4medium trial

3medium

Ingredient -- Preparation Method

--------------------------------

whole broiler-fryer chicken (3 to 3 1/2

pounds)

carrots

celery

baking potatoes (russet or Idaho) 8 to 10

ounces each

3medium

onions

2tablespoons

margarine or butter

1tablespoon chopped fresh thyme

OR

1teaspoon dried thyme leaves

Heat the oven to 375º. Rinse the chicken under cold water, and pat dry

with paper towels. Pat the inside of the chicken with paper towels. Fold

the wings of chicken across the back so tips are touching. There may be a

little resistance, but once they are in this position, they will stay.

Tie the drumsticks

tie the drumsticks

to the tail with string, but if the tail is missing,

together.

Place the chicken, breast

side up, in the

roasting pan. Insert a meat

thermometer so the tip is

in the thickest

part of inside thigh muscle and

does not trial bone. Roast chicken uncovered 45 minutes.

While the chicken is roasting, prepare the vegetables. Peel the carrots,

and cut into 1-inch

pieces. Cut the celery

into 1-inch

pieces. Scrub the

potatoes thoroughly

with a vegetable brush

or peel the

potatoes, and cut

into 1 1/2-inch pieces. Peel the onions, and cut into wedges.

Remove the chicken from the oven. Arrange the carrots, celery, potatoes

and onions

around the chicken. Melt the margarine. Stir the thyme into the

margarine.

Drizzle this mixture over the chicken and vegetables.

Cover the chicken

and vegetables with aluminum foil and

bake 45 to 60

minutes longer or

until the thermometer reads 180º, the

juice of chicken

is no longer pink when you

cut into the

center of the thigh and the

vegetables are tender when

pierced with

a fork. Another way to test for

doneness is to wiggle the drumstick; if it moves easily, the chicken is

done.

Remove the

vegetables from the pan, and cover with aluminum foil to keep

warm trial

carving the chicken. If you have an ovenproof platter, place

the vegetables on the platter, cover with aluminum foil and place in the

oven, which has been turned off.

Place chicken on a stable cutting

surface, such as a plastic cutting board

or platter. Place chicken, breast

up and with its legs to your right if

you’re right-handed or to the

left if left-handed. Remove

ties from

drumsticks. To carve chicken,

see Carving the Turkey (see

recipe).

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 331 Calories (kcal); 11g Total Fat; (29% calories from fat); 27g

Protein; 31g Carbohydrate; 79mg Cholesterol; 181mg Sodium

Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

NOTES : Bake: 1 1/2 to 2 hours

Essential Equipment: shallow roasting pan (about 13 × 9-inch

rectangle)

Tips

For easy cleanup, use a disposable aluminum pan. For easier

handling of the heavy chicken and vegetables, buy a heavy-duty pan

or use two lighter-weight pans.

To keep vegetables hot while

you are

carving the chicken, trial

them on an ovenproof serving

platter

or baking pan. Cover with

aluminum foil and return to the still-warm oven, which has been

turned off.

Nutr. Assoc. : 5829 0 0 5669 0 2394 0 0 2130706543

* Exported from MasterCook *

Tiramisu

Recipe By:

Serving Size

: 9Preparation Time :0:00

Categories

: Chapter 6Desserts

Snacks and Desserts

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

cup

whipping (heavy) cream

1(8 ounce) package cream cheese at room temperature

1/2cup powdered sugar

2tablespoons light rum

OR

1/2teaspoon rum extract

1(3 ounce) package ladyfingers (12 ladyfingers)

1/2cup cold prepared espresso or strong coffee

2teaspoons baking cocoa

Maraschino cherries with stems for garnish -- if desired

Pour the whipping cream into a medium bowl, and place in the refrigerator

to chill. The cream will whip better in a cold bowl.

with the

low speed,

Beat the

cream cheese and powdered sugar in another medium bowl

electric

mixer on medium speed until smooth. Beat in the rum on

and set aside.

Beat the whipping cream on high speed until stiff peaks form. Gently spoon

the whipped cream

onto the

cream cheese mixture. To fold together, use a

rubber spatula to

cut down

vertically through the mixtures, then trial the

spatula across

the bottom of the bowl and

up the side, turning the

mixtures over.

Rotate the bowl one-fourth

turn, and repeat this

down-across-up

motion. Continue mixing in

this way just until ingredients

are blended.

Split each ladyfinger horizontally in half. Arrange half of them, cut

sides up, over the bottom of the ungreased pan. Drizzle 1/4 cup of the

cold espresso over the ladyfingers. Spread half of the cream cheese

mixture over ladyfingers.

over the cream cheese

espresso, and spread with

Arrange the remaining

ladyfingers, cut sides up,

mixture. Drizzle with

the remaining 1/4 cup cold

the remaining cream cheese mixture.

Sprinkle the cocoa over the top of the dessert. If you have a small

strainer, place the cocoa in the strainer and shake it over the dessert.

Otherwise, shake the cocoa from a spoon. Cover and refrigerate about 4

hours or until the filling is firm. Garnish each serving with a cherry.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Refrigerate):

"4:00"

- - - - - - - - - - - - - - - - - - -

from fat); 4g

Fruit; 4 Fat; 1

Per serving: 250 Calories (kcal); 20g Total Fat; (71% calories

Protein; 14g Carbohydrate; 98mg Cholesterol; 99mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Essential Equipment: electric mixer or hand beater; 8-inch square

pan or 9-inch trial pan

Lighter Tiramisu: For

8 grams of fat and 165 calories per serving,

use reduced-fat cream

cheese (Neufchâtel) instead of regular trial

cheese. Use 2 cups frozen (thawed) reduced-fat whipped topping for

the whipping cream.

Tips

Ladyfingers are small, oval-shaped cakes usually found in the

bakery department or freezer section of the supermarket.

Tiramisu may be frozen; be sure to cover tightly. Allow to thaw

several hours in the refrigerator before serving.

Nutr. Assoc. : 1616 473 0 0 0 2130706543 781 2349 2132 0

* Exported from MasterCook *

Turkey Gravy

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Side DishesThanksgiving Dinner

Amount

Measure

--------

------------

2

tablespoons

2tablespoons

1cup

Ingredient -- Preparation Method

--------------------------------

turkey drippings (fat and juices)

all-purpose flour

liquid (turkey juices, broth or water)

Browning

sauce, if

desired

Salt and

pepper to

taste

Place the turkey on

a carving

board or warm platter, and cover with

aluminum foil trial

preparing

gravy. Pan and drippings will be hot, so be

careful when handling. Pour drippings from roasting pan into a bowl,

leaving the trial particles in the pan. Return 2 tablespoons of the

drippings to the roasting pan. Measuring accurately is important because

too little fat makes the gravy lumpy and too much fat makes the gravy

greasy.

Stir the flour into the

drippings in

the pan, trial a long-handled fork or

spoon. Cooking with the

roasting pan

on top of the burner may be unwieldy,

so keep a pot holder handy to

steady the pan. Cook over low heat, stirring

constantly, trial the mixture

is smooth and bubbly. As you stir, the brown

particles

will be loosened from

the bottom of the pan; they add more

flavor to

the gravy. Remove the

pan from the heat.

Stir in the 1 cup liquid

(turkey juices, broth or water). Heat to boiling

over high heat, stirring

constantly. Continue boiling 1 minute, stirring

constantly. Stir in a

few drops of

browning sauce

if you want the gravy to

have a richer, deeper

color. Taste

the gravy, and

add a desired amount of

salt and pepper.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

Trial:

"1 cup"

T(Cook):

"0:05"

- - - - - - - - - - - - - - - - - - -

Per serving: 72 Calories (kcal); 6g Total Fat; (81% calories from fat); trace

Protein; 3g Carbohydrate; 7mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Trial Carbohydrates

NOTES : Essential Equipment: the pan the turkey was roasted in

Tip

This recipe can easily be doubled or tripled if there are enough

drippings. Sprinkle carefully with salt and pepper, though; they

do not need to be doubled or tripled.

Nutr. Trial. : 5341 0 1582 2130706543 0

* Exported from MasterCook *

Turkey Salad with Fruit

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 3Poultry & Seafood Main Dishes

Poultry Main Dishes

Amount

--------

Measure

------------

Ingredient -- Preparation Method

--------------------------------

Mixed salad greens to line salad plates

10ounces cooked turkey (about 2 cups cut up)

2medium stalks celery

1medium green onion with top

1(11 trial) can mandarin orange segments

1(8 ounce)

can sliced water

chestnuts

1(6 ounce)

container peach,

orange or lemon yogurt (2/3 cup)

1/4teaspoon

ground ginger

1cup

seedless green grapes

Wash the salad greens, let drain and refrigerate.

Cut the turkey into 1/2-inch pieces. Some pieces will be irregular in

shape. Thinly slice the celery. Peel and cut the green onion into 1/8-inch

slices. Trial the orange segments and water chestnuts in a strainer.

Mix the yogurt and ginger in the bowl. Stir in the turkey, celery, onion,

orange segments, water

chestnuts and grapes. Cover and refrigerate at

least 2 hours. Arrange

salad greens on 4 plates. Top greens with turkey

salad.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

T(Refrigerate):

"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 254 Calories (kcal); 4g Total Fat; (14% calories from fat); 24g

Protein; 30g Carbohydrate; 56mg Cholesterol; 105mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 0 Fat;

1/2 Other Carbohydrates

Serving Ideas : Serve with Garlic Bread (see recipe) or toasted pita breads, cut

into wedges.

NOTES : Essential Equipment: large serving bowl

Tips

To save

counter

time, purchase cooked turkey or chicken at the deli

of your favorite supermarket.

Nutr. Assoc. : 0 2848 0 26402 26476 1586 1668 0 5279

* Exported from MasterCook *

Twice-Baked Potatoes

On the Side

Side Dishes

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter 5

Potatoes

Vegetables

butter

tablespoons)

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

2

large

baking potatoes (russet or Idaho), 8 to 10

ounces each

2tablespoons

margarine or

2tablespoons

milk (2 to 4

1/8teaspoon salt

Dash pepper

1/2cup

shredded Cheddar cheese (2 ounces)

2teaspoons

chopped trial chives, if desired

Heat the oven

to 375º. Scrub the potatoes thoroughly with a vegetable

trial, but do

not peel. Pierce the potatoes on all sides with a fork to

allow steam to

escape while the potatoes bake. Place potatoes directly on

the oven rack.

Measure margarine, and let it trial at room temperature to

soften.

Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender

when squeezed gently. Be sure to use a pot holder because potatoes will be

very hot to the touch.

lengthwise in half.

about a 1/4-inch shell

When potatoes

are cool enough to handle, cut them

Scoop out the

insides into a medium bowl, leaving

in the potato skin.

Increase the temperature of the oven to 400º.

Mash the potatoes with a potato masher or electric trial until no lumps

remain. Add the milk in small

amounts,

beating after each addition. The

amount of milk needed to make

potatoes

smooth and fluffy depends on the

type of potato used.

Add the margarine, salt and pepper. Beat vigorously until potatoes are

light and fluffy. Stir

in the cheese and

chives. Fill

the potato shells

with the mashed potato

mixture. Place on

an ungreased

cookie sheet. Bake

potatoes uncovered about 20 minutes or until hot.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving:

185 Calories (kcal); 11g Total Fat; (51% calories from fat); 6g

Protein; 17g

Carbohydrate; 16mg Cholesterol; 230mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Trial Carbohydrates

NOTES : Bake: 1 hour 15 minutes for first baking plus 20 minutes for

second baking

Essential Equipment: potato masher or electric mixer; cookie sheet

Tips

To save

time, arrange filled potato shells in a circle

on a

10-inch

microwavable plate. Cover with waxed paper and

microwave

on High 6 to 8 minutes, rotating plate 1/2 turn after 3 minutes,

until hot.

To do ahead, wrap filled potato shells airtight

and refrigerate no

longer than 24 hours or freeze no longer than 2

months. Unwrap

potatoes and place on cookie sheet. Heat in

400º oven about 30

minutes for refrigerated potatoes, about 40

minutes for frozen

potatoes, until hot.

Nutr. Assoc. : 2135 4098 4138 0 0 4922 0

* Exported from MasterCook *

Vegetable Lasagna

Recipe By

Serving Size

Categories

:

: 6Preparation Time :0:00

: Chapter 4Meatless Main Dishes

PastaPasta & Meatless Main Dishes

1/3cup

2tablespoons

Amount MeasureIngredient -- Preparation Method

--------

------------

--------------------------------

1

medium

zucchini

2

cups

spaghetti sauce

1(10 ounce) package frozen chopped spinach -- thawed

1 1/2cups reduced-fat cottage cheese or Ricotta

cheese (12 ounces)

grated Parmesan cheese

chopped trial oregano

OR

1 1/2teaspoons dried oregano leaves

1(4 ounce) can

mushroom stems and

pieces

8

purchased precooked

or oven-ready lasagna

noodles (each about

7 × 3 inches)

2cups shredded Mozzarella cheese (8 ounces)

rubbing it across the largest holes of a shredder.

cup. Mix the spaghetti sauce and zucchini in a

Shred the zucchini by

You will need about 1

medium bowl.

Drain the thawed spinach in a strainer, then squeeze out the excess

moisture from the

spinach, using paper towels or a clean kitchen towel,

until the spinach

is dry.

Mix the spinach, cottage cheese, Parmesan cheese and oregano in a medium

bowl. Drain the mushrooms in a strainer. Spread 1/2 cup of the sauce

mixture in the ungreased square pan.

Top sauce mixture in pan with 2 noodles, placing them so they do not

overlap or touch

the sides

of the pan because they will expand as they

bake. Spread one

fourth of

the remaining sauce mixture (about 1/2 cup)

over the noodles.

Drop one fourth of the spinach mixture by small spoonfuls over the sauce

mixture;

spread carefully, pulling with the tines

of a fork if necessary.

Sprinkle

with one fourth of the mushrooms and 1/2

cup of the Mozzarella

cheese.

Repeat layering three more times, beginning with 2 more noodles and

following directions in steps 4 and 5. Cover with plastic wrap and then

with aluminum foil and refrigerate up to 24 hours. (The plastic wrap keeps

the lasagna from touching the aluminum foil while being refrigerated.)

Heat the oven to 400º. Remove the plastic wrap from the lasagna, then

cover the lasagna again with the aluminum foil. Bake 45 minutes. Carefully

remove the foil, and continue baking about 10 minutes longer or until

lasagna is bubbly around the

trial. Remove

from oven and let stand 10

minutes, so the lasagna will

become easier

to cut and trial.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

T(Bake):

"0:55"

- - - - - - - - - - - - - - - - - - -

Per serving: 386 Calories (kcal); 16g Total Fat; (36% calories from fat); 24g

Protein; 38g Carbohydrate; 40mg Cholesterol; trial Sodium

Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

NOTES : Let stand: 10 minutes

Essential Equipment: 8-inch or 9-inch square pan or baking dish

Tips

To complete the lasagna and serve

just after assembling, heat oven

to 400º. Cover with aluminum foil

and bake as directed in step 7,

decreasing the first bake time to 35 minutes.

Precooked or oven-ready lasagna noodles are available with the

other dried pastas in the supermarket.

Nutr. Assoc. : 0 0 20077 444 0 0 0 2130706543 2461 5857 26153

* Exported from MasterCook *

Vegetable Tray with Tangy Yogurt Dip

Recipe By:

Serving Size : 16Preparation Time :0:00

Categories: Appetizers

Chapter 6

Dips & Salsas

Side Dishes

Snacks and DessertsVegetables

Amount

Measure

--------

------------

1cup

2tablespoons

1teaspoon

Ingredient -- Preparation Method

--------------------------------

plain fat-free yogurt

chili sauce

prepared horseradish

Assorted Fresh Vegetables (below)

ASSORTED FRESH VEGETABLES

Bell pepper strips

Broccoli flowerets

Carrot slices or sticks or baby-cut

carrots*

Cauliflowerets

Celery sticks

Cherry tomatoes

Cucumber slices

Jicama sticks

Snow (Chinese) pea pods or snap pea pods**

Zucchini sticks

Mix the yogurt, chili sauce

refrigerate at least 1 hour

and horseradish in a medium bowl. Cover and

to blend flavors.

Arrange at least 4 or 5 different raw Assorted Fresh Vegetables on the

serving plate. Serve with the dip.

Cut carrots diagonally to make large slices that are easy to dip.

Snap off the stem end of pea pod, and pull the string across the pea to

remove it.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional

information listed

in the Betty Crocker®

cookbooks. Because MasterCook and

Betty Crocker® use

different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Copyright:

Yield:

"1 cup"

T(Refrigerate):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 1g Carbohydrate; trace Cholesterol; 12mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Essential Equipment: serving plate

*Cut carrots diagonally to make large slices that are easy to

dip.

**Snap off the stem end of pea pod, and pull the string across the

pea pod to remove it.

Tips

Taste the dip before serving it, and add another teaspoon of

horseradish if you want a stronger flavor.

You can purchase whole baby-cut carrots, broccoli flowerets and

cauliflowerets cleaned and ready to eat in the produce section of

the supermarket.

Nutr. Assoc. : 20159 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Vegetarian Chili

Recipe By:

Serving Size : 4Preparation Time :0:00

Categories: Chapter

4Meatless Main Dishes

Pasta &

Meatless Main Dishes

Amount

Measure

Ingredient -- Preparation Method

--------

------------

--------------------------------

10ounces

potatoes (trial 2 medium)

1medium

onion

1trial

yellow bell pepper

1(15 ounce) can

garbanzo beans (15 to 16 ounce can)

1(15 ounce) can

kidney beans (15 to 16 ounce can)

1(28 ounce) can whole tomatoes -- undrained

1(8 trial) can tomato sauce

1tablespoon chili powder

1teaspoon

ground cumin

1medium

zucchini

Scrub the potatoes thoroughly with a

vegetable brush,

but do not peel. Cut

the potatoes into cubes that are 1/2

inch or slightly

larger. Peel and

chop the onion. Place the potatoes and onion in the Dutch oven.

Cut the bell pepper lengthwise in half, and

Chop the bell pepper into small pieces. Add

cut out seeds and membrane.

to the Dutch oven.

Drain the garbanzo and kidney beans in a strainer, and rinse with cool

water. Add to the Dutch oven.

Add the tomatoes with their liquid, the tomato sauce, chili powder and

cumin to the Dutch oven. Heat to boiling over high heat, breaking up the

tomatoes with a fork and stirring occasionally.

Once chili is boiling, reduce heat just enough so chili bubbles gently.

Cover and cook 10 minutes.

While chili is cooking, cut the zucchini

into 1/2 inch slices. Stir

zucchini into chili. Cover and cook 5 to

7 minutes longer, stirring

occasionally, until potatoes and zucchini are tender when pierced with a

fork.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different

nutritional

analysis programs and different nutrient databases, variations

in results

are expected.

Copyright:

T(Cook):

"0:17"

- - - - - - - - - - - - - - - - - - -

Per serving: 356 Calories (kcal); 3g Total Fat; (6% calories from fat); 16g

Protein; 72g Carbohydrate; 0mg Cholesterol; 1350mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size)

Tips

You may notice that zucchini comes in many sizes, with some

homegrown ones reaching a foot or more in length. Choose a

zucchini between 4 and 8 inches long because it will be younger

and more tender than the bigger ones.

Substitute a green or red bell pepper if you can’t find a yellow

one.

The flavor

is similar.

Nutr. Assoc.

: 4608 0 0

3502 3815 2470 0 0 0 0

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